📝 About This Recipe
Har Gow is the ultimate test of a dim sum chef’s skill, featuring a delicate, pleated wheat starch wrapper that reveals the pink hue of succulent shrimp within. These dumplings are prized for their 'crystal' transparency and a filling that is both snappy and savory, accented by the earthy crunch of bamboo shoots. Mastering this recipe brings the authentic teahouse experience into your kitchen, offering a bite-sized masterpiece of texture and refined Cantonese flavor.
🥗 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 (substitute with 1 tsp sesame oil for a lighter version))
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch
The Crystal Wrapper
- 1 cup Wheat Starch (This is essential; do not substitute with wheat flour)
- 1/2 cup Tapioca Starch (Provides the chewy, elastic texture)
- 1 cup Boiling Water (Must be rolling boil, straight from the heat)
- 2 teaspoons Vegetable Oil (Neutral oil like canola or grapeseed)
- 1/8 teaspoon Salt
For Serving
- 2 tablespoons Light Soy Sauce (for dipping)
- 1 tablespoon Chili Oil (optional)
👨🍳 Instructions
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1
Prepare the shrimp: Take half of the shrimp and mince them into a paste using a knife. Roughly chop the remaining half into 1/4-inch chunks to ensure a 'snappy' texture.
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2
In a medium bowl, combine all filling ingredients: shrimp, bamboo shoots, minced fat, sesame oil, sugar, salt, 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. Chilling the filling makes it much easier to handle during the pleating process.
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4
To make the dough, whisk the wheat starch, tapioca starch, and salt in a heat-proof bowl. Ensure there are no large lumps.
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5
Pour the boiling water into the starch mixture in a steady stream while stirring constantly with chopsticks or a wooden spoon. The starch will partially gelatinize and look translucent.
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6
Cover the bowl with a lid or plate and let it rest for 5 minutes. This allows the starch to fully hydrate.
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7
Add the vegetable oil to the warm dough. Knead the dough while it is still warm until it is smooth, white, and elastic. This should take about 3-5 minutes of kneading.
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8
Roll the dough into a long log and cut it into 20-24 equal pieces. Keep the pieces covered with a damp cloth at all times to prevent them from drying out and cracking.
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9
Flatten a piece of dough with your palm, then use a lightly oiled side of a Chinese cleaver or a rolling pin to flatten it into a 3-inch circle. The edges should be slightly thinner than the center.
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10
Place a teaspoon of chilled filling in the center of the wrapper. Fold the wrapper over and create 7-10 tiny pleats along one side, sealing it against the flat back side to create a crescent shape.
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11
Prepare a steamer basket by lining it with perforated parchment paper or lightly oiled cabbage leaves. Arrange the dumplings in the basket, leaving 1 inch of space between them.
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12
Steam over boiling water on high heat for 6 to 8 minutes. The wrappers will turn from opaque white to beautifully translucent when finished.
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13
Remove from heat and let the dumplings rest for 1-2 minutes before serving; this allows the skin to firm up so they don't tear when lifted.
💡 Chef's Tips
The water for the dough must be at a rolling boil; if it is merely hot, the starch won't cook and the dough will be crumbly. Use a lightly oiled knife or bench scraper to flatten the dough—the traditional 'smear' technique with a cleaver creates the thinnest skins. Do not overstuff the dumplings, as the delicate starch skin expands slightly and can burst if there is too much pressure. If the dough feels too sticky, add a pinch more wheat starch; if too dry, add a few drops of boiling water. Always keep your dough and finished dumplings covered with a damp towel or plastic wrap to prevent the skin from becoming brittle.
🍽️ Serving Suggestions
Serve immediately with a side of premium light soy sauce and Cantonese-style chili oil. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the shrimp. Include as part of a larger dim sum spread alongside Siu Mai and Steamed Rice Rolls. Garnish the steamer basket with a few sprigs of cilantro for a pop of color. For a modern twist, provide a small dish of XO sauce for an extra umami kick.