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Har Gow Recipe

Chinese · Appetizer · 75 min total

Har Gow are classic Cantonese shrimp dumplings with a translucent, chewy wrapper and juicy, flavorful filling. This recipe guides you to make them from scratch at home.

Ingredients

• 1/2 pound raw shrimp, peeled and deveined
• 2 tablespoons bamboo shoots, finely chopped
• 1 teaspoon ginger, minced
• 1 teaspoon rice wine (or dry sherry)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon cornstarch
• 1/2 cup wheat starch
• 1/2 cup tapioca starch
• 1/2 cup boiling water
• 1 tablespoon lard or vegetable oil

Instructions

1. Make the filling: Chop half the shrimp into a paste, dice the remaining shrimp into small pieces. Combine with bamboo shoots, ginger, rice wine, sesame oil, salt, white pepper, and cornstarch. Mix well and refrigerate.
2. Make the dough: In a bowl, mix wheat starch and tapioca starch. Pour in boiling water and stir quickly with a spatula until a dough forms. Add lard or oil, knead until smooth. Cover with a damp cloth.
3. Divide the dough into 24 equal pieces. Roll each into a ball, then flatten into a 3-inch circle using a rolling pin or a cleaver. Keep covered.
4. Place a heaping teaspoon of filling in the center of each wrapper. Fold in half and pleat the edges to seal, forming a crescent shape.
5. Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings without touching. Steam over boiling water for 6-8 minutes until translucent.
6. Serve immediately with soy sauce or chili oil.

Tips

• Keep unused dough covered to prevent drying.
• For best texture, use fresh shrimp and do not overfill.
• Dumplings can be frozen before steaming; steam frozen for 8-10 minutes.

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