📝 About This Recipe
Originating from the tea houses of Guangzhou, Har Gow is the ultimate test of a dim sum chef's skill, celebrated for its translucent, pleated skin and succulent shrimp filling. These 'crystal' dumplings offer a delicate balance of sweet, snappy prawns and a hint of bamboo shoots, all encased in a silky, wheat-starch wrapper. Mastering this dish brings the authentic heart of Cantonese yum cha culture directly into your home kitchen.
🥗 Ingredients
The Shrimp Filling
- 300 grams Raw Shrimp (peeled, deveined, and patted very dry)
- 50 grams Bamboo Shoots (finely minced)
- 1 tablespoon Pork Fat or Lard (minced into a paste; adds juiciness)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch
The Crystal Wrapper
- 1 cup Wheat Starch (must be wheat starch, not flour)
- 1/2 cup Tapioca Starch (provides elasticity and translucency)
- 1 cup Boiling Water (must be bubbling hot)
- 2 teaspoons Vegetable Oil (plus extra for oiling the knife)
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
Prepare the shrimp: Take half of the shrimp and mince them into a rough paste. Cut the remaining half into small chunks (about 1/4 inch) to provide a snappy texture.
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2
In a medium bowl, combine all shrimp, bamboo shoots, pork fat, sesame oil, soy sauce, sugar, white pepper, and cornstarch. Stir vigorously in one direction for 2-3 minutes until the mixture becomes sticky and emulsified.
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3
Cover the filling and refrigerate for at least 30 minutes. This firms up the fat and allows the flavors to meld, making it easier to wrap later.
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4
In a heat-proof bowl, whisk together the wheat starch, tapioca starch, and salt. Make a well in the center.
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5
Pour the boiling water into the well. Immediately stir with chopsticks or a wooden spoon until a shaggy dough forms. Cover the bowl with a lid for 5 minutes to let the starch gelatinize.
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6
Add the vegetable oil to the warm dough. Knead the dough while it is still warm until it becomes smooth, white, and pliable (about 2-3 minutes). If it's too sticky, add a tiny bit more wheat starch.
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7
Roll the dough into a long log and cut into 20-24 equal pieces. Keep the pieces covered with a damp cloth or plastic wrap at all times to prevent them from drying out.
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8
Lightly oil a flat cleaver or a rolling pin. Flatten a piece of dough into a thin circle (about 3 inches in diameter). The edges should be slightly thinner than the center.
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9
Place 1 rounded teaspoon of filling in the center of the wrapper. Do not overfill, or the delicate skin will tear.
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10
Fold the wrapper in half and create 7-10 tiny pleats along one side, pressing them against the flat back side to seal. The finished dumpling should look like a small, plump crescent.
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11
Prepare a steamer basket by lining it with parchment paper (with holes poked through) or lightly oiled cabbage leaves.
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12
Place the dumplings in the steamer, ensuring they do not touch each other. Steam over high heat for 6-8 minutes until the wrappers are translucent and the shrimp is pink.
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13
Remove from heat and let rest for 2 minutes before serving. This allows the skin to set and achieve that signature chewy texture.
💡 Chef's Tips
The water for the dough must be boiling hot; if it cools even slightly, the starch won't gelatinize and the dough will crumble. Work quickly and keep the dough covered, as the wheat starch skin dries out and cracks very fast when exposed to air. For the best texture, use a heavy cleaver to 'smear' the dough balls into circles rather than rolling them; this creates a more uniform thinness. If you cannot find pork fat, you can substitute with a tablespoon of vegetable shortening, though the flavor will be less traditional. Avoid over-steaming, as the wrappers will become mushy and lose their elegant structure.
🍽️ Serving Suggestions
Serve immediately with a side of hot chili oil or XO sauce for a spicy kick. Pair with a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Accompany with a dish of steamed Chinese broccoli (Gai Lan) with oyster sauce for a complete meal. Provide a small dish of light soy sauce mixed with a few drops of Chinkiang black vinegar. Arrange on a warm bamboo steamer for an authentic dim sum presentation.