📝 About This Recipe
Har Gow represents the ultimate test of a dim sum chef's skill, featuring a delicate, pleated 'crystal' wrapper that is both translucent and resilient. Inside, succulent chunks of pink shrimp are seasoned with sesame and white pepper, providing a snappy, savory bite that epitomizes Cantonese elegance. This recipe guides you through the traditional technique of creating that signature pleated crescent shape for a true teahouse experience at home.
🥗 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 juiciness)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Light Soy Sauce
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch
- 1/2 teaspoon Kosher Salt
The Crystal Wrapper
- 1 cup Wheat Starch (essential for transparency)
- 1/2 cup Tapioca Starch (provides elasticity)
- 1 cup Boiling Water (must be rolling boil)
- 2 teaspoons Vegetable Oil (plus extra for greasing hands)
- 1/8 teaspoon Salt
For Steaming and Serving
- 4-6 pieces Cabbage Leaves (to line the steamer)
- 2 tablespoons Chili Oil (for dipping)
- 2 tablespoons Black Vinegar (for dipping)
👨🍳 Instructions
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1
Prepare the shrimp: Take half of the shrimp and mince it into a paste. Roughly chop the remaining half into pea-sized chunks. This creates the perfect 'snappy' texture.
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2
In a medium bowl, combine all shrimp, minced bamboo shoots, pork fat, sesame oil, soy sauce, sugar, white pepper, salt, 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 together in a heat-proof bowl. Pour the boiling water into the flour in a steady stream while stirring constantly with chopsticks.
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5
Cover the bowl with a lid or plate and let the dough steam in its own heat for 5 minutes. This partially cooks the starches.
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6
Add the vegetable oil to the dough. Knead the dough while still warm for 2-5 minutes until it is smooth, white, and pliable. If it sticks, add a tiny bit more wheat starch.
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7
Roll the dough into a long log and cut into 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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8
Flatten a piece of dough with your palm, then use a lightly oiled rolling pin (or the flat side of a Chinese cleaver) to flatten it into a 3-inch circle. The edges should be slightly thinner than the center.
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9
Place a rounded teaspoon of filling in the center of the wrapper. Fold the wrapper in half but do not seal. Create 7-9 tiny pleats along one side, pressing them onto the flat back side to create a crescent shape.
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10
Ensure the top is tightly sealed. Place the finished dumpling on a tray covered with parchment or a damp cloth.
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11
Line a bamboo steamer with cabbage leaves or perforated parchment paper. Arrange the dumplings in the steamer, leaving at least 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 large pan. Place the steamer over the boiling water, cover, and steam on high heat for exactly 6-7 minutes. The wrappers should turn from white to translucent.
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13
Remove from heat and let the dumplings rest in the closed steamer for 2 minutes before serving. This sets the skin and enhances the transparency.
💡 Chef's Tips
The water for the dough must be at a rolling boil; if it is just 'hot,' the starches won't gelatinize and the dough will crumble. Do not overstuff the dumplings, as the delicate skin will tear during the pleating or steaming process. Use a damp towel to cover your dough and finished dumplings at all times; wheat starch dough dries out significantly faster than flour dough. If you cannot find bamboo shoots, finely minced water chestnuts provide a similar necessary crunch. For the most authentic look, use the flat side of an oiled cleaver to 'smear' the dough ball into a perfect circle in one swift motion.
🍽️ Serving Suggestions
Serve immediately while steaming hot with a side of Chinkiang black vinegar and high-quality crispy chili oil. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the shrimp and pork fat. Serve as part of a larger dim sum spread alongside Siu Mai (pork dumplings) and Char Siu Bao (BBQ pork buns). For a light lunch, serve 4-5 dumplings over a bed of blanched bok choy with a drizzle of oyster sauce.