Har Gow虾饺
Classic Cantonese dim sum dumplings — translucent wheat-starch wrappers pleated around a bouncy filling of whole shrimp, water chestnuts, and a hint of sesame oil, then steamed until the skin turns glassy.
wheat-starch
100 g
cornstarch
50 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Prepare Shrimp Filling
Devein and clean the shrimp. Pat dry and roughly chop. Mix with seasonings for the filling.
Chop Bamboo Shoots
Chop the bamboo shoots finely for the filling mixture.
Mince Shrimp into Paste
Take 6 shrimp and mince them into a fine paste. This paste helps bind the filling together.
Add Black Pepper
Add black pepper to the shrimp mixture and stir until evenly distributed.
Combine Marinated Shrimp
Add the marinated shrimp pieces into the minced shrimp paste mixture.
Mix Filling Until Combined
Stir the filling until well combined. Optionally add some diced shallots at the end.
Mix Dough with Hot Water
Pour in boiling water and quickly stir until the starch mixture turns into shaggy dough flakes.
Knead in Oil
Add oil and knead until the dough becomes smooth and supple.
Divide Dough and Roll into Balls
Cut the dough into small pieces and roll each into a ball.
Wrap the Shrimp Filling
Place the shrimp filling in the wrapper, fold it over, and pinch pleats to seal.
Bring Water to Boil and Steam
Bring water to a boil first. Steam the dumplings for 5-6 minutes.
Transfer to Serving Plate
Carefully lift the steamed har gow off the rack onto a bamboo steamer tray or ceramic plate. Serve immediately while hot with soy sauce or chili oil for dipping.
Serving Suggestion
Serve Har Gow as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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