📝 About This Recipe
Har Gow is the ultimate test of a dim sum chef, prized for its translucent, pleated skin and succulent shrimp filling. Originating from the teahouses of Guangzhou, these 'bonnet-shaped' dumplings offer a delicate snap of fresh seafood balanced by the earthy crunch of bamboo shoots. When executed perfectly, the wrapper is thin yet elastic, revealing the pink hue of the shrimp inside like a precious jewel.
🥗 Ingredients
The Shrimp Filling
- 1 lb Raw Shrimp (peeled, deveined, and patted very dry)
- 1/4 cup Bamboo Shoots (finely minced)
- 1 tablespoon Pork Fat or Lard (finely minced; adds essential juiciness)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Sugar
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Ginger (grated into a paste)
- 1 tablespoon Cornstarch
The Translucent Dough
- 1 cup Wheat Starch (essential for transparency; do not substitute with wheat flour)
- 1/2 cup Tapioca Starch (provides the chewy elasticity)
- 1 cup Boiling Water (must be rolling boil to gelatinize the starch)
- 2 teaspoons Vegetable Oil
- 1/8 teaspoon Salt
For Serving
- 2 tablespoons Chili Oil (for dipping)
- 2 tablespoons Light Soy Sauce (for dipping)
👨🍳 Instructions
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1
Prepare the shrimp: Take half of the shrimp and mince them into a rough paste. Coarsely chop the remaining half into 1/4-inch chunks to ensure a varied texture.
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2
In a medium bowl, combine all 'Shrimp Filling' ingredients. Stir vigorously in one direction for 2-3 minutes until the mixture becomes sticky and emulsified. Cover and refrigerate for at least 30 minutes; a cold filling is easier to wrap.
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3
In a heat-proof mixing bowl, whisk together the wheat starch, tapioca starch, and salt.
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4
Pour the boiling water directly into the starch mixture while stirring constantly with chopsticks or a wooden spoon. The dough will look lumpy and partially translucent.
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5
Cover the bowl with a lid or plate for 5 minutes to let the steam finish cooking the starches.
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6
Add the vegetable oil to the dough. Transfer to a clean surface and knead for 3-5 minutes until the dough is perfectly smooth, white, and pliable. If it sticks, add a tiny bit of wheat starch.
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7
Roll the dough into a long log and cut into 20-24 equal pieces. Keep them covered with a damp cloth at all times to prevent drying out.
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8
Flatten a piece of dough with your palm, then use a lightly oiled rolling pin (or the side of a Chinese cleaver) to roll it into a 3-inch circle. 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. Fold the wrapper over and create 7-9 tiny pleats along one side, sealing it against the flat back to create a crescent 'bonnet' shape.
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10
Line a bamboo steamer with perforated parchment paper or lightly greased Napa cabbage leaves.
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11
Place the dumplings in the steamer, leaving 1 inch of space between them as they will expand slightly.
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12
Bring water to a boil in a wok or skillet. Place the steamer over the water, cover, and steam on high heat for exactly 6-8 minutes. The skins should be translucent.
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13
Remove the steamer from the heat and let the dumplings rest for 2 minutes before serving. This allows the skin to firm up and prevents sticking.
💡 Chef's Tips
The water for the dough must be at a rolling boil; if it is just warm, the dough will crumble and won't be elastic. Keep your dough and finished dumplings covered with a damp towel at all times to prevent the starch from cracking. Do not overstuff the dumplings; the delicate skin will tear during the pleating process if there is too much filling. Use a scale to weigh your dough portions (approx. 15g each) for professional, uniform results. If you can't find bamboo shoots, water chestnuts provide a similar necessary crunch.
🍽️ Serving Suggestions
Serve immediately with a side of crispy Chiu Chow chili oil for a spicy kick. Pair with a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Include as part of a larger dim sum spread alongside Siu Mai and Rice Noodle Rolls. Offer a small dish of Chinese black vinegar (Chinkiang) mixed with ginger slivers for a tangy contrast.