📝 About This Recipe
Har Gow is the ultimate test of a dim sum chef, featuring a delicate, pleated translucent wrapper that reveals the pink hue of succulent shrimp within. Originating from the tea houses of Guangzhou, these dumplings offer a perfect balance of snappy texture and sweet, oceanic flavor. This recipe guides you through creating that iconic 'crystal' skin and a juicy, bamboo-scented filling that makes any breakfast or brunch feel like a grand celebration.
🥗 Ingredients
The Shrimp Filling
- 1 lb Large 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 Light Soy Sauce
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch
- 1/2 teaspoon Kosher Salt
The Crystal Dough
- 1 cup Wheat Starch (essential for transparency; do not substitute with flour)
- 1/2 cup Tapioca Starch (provides elasticity)
- 1 cup Boiling Water (must be rolling boil to gelatinize the starch)
- 2 teaspoons Vegetable Oil (plus extra for greasing hands)
- 1/8 teaspoon Salt
For Serving
- 2 tablespoons Chinese Red Vinegar (for dipping)
- 1 tablespoon Chili Oil (optional)
👨🍳 Instructions
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1
Prepare the shrimp filling: Take 1/3 of the shrimp and mince it into a fine paste. Roughly chop the remaining 2/3 into pea-sized chunks. This combination ensures a bouncy texture with meaty bites.
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2
In a medium bowl, combine all shrimp, bamboo shoots, pork fat, sesame oil, soy sauce, sugar, white pepper, cornstarch, and salt. Stir vigorously in one direction for 2-3 minutes until the mixture becomes sticky and translucent. Chill in the fridge for 30 minutes.
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3
Prepare the dough: In a heat-proof bowl, whisk together the wheat starch, tapioca starch, and salt. Make a well in the center.
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4
Pour the boiling water into the well. Immediately stir with chopsticks or a wooden spoon until a shaggy, translucent dough forms. Cover the bowl with a lid for 5 minutes to let the starch fully hydrate.
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5
Add 2 teaspoons of vegetable oil to the dough. While still warm, knead the dough on a clean surface for 3-5 minutes until it is perfectly smooth, white, and elastic. If it sticks, add a tiny pinch of wheat starch.
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6
Roll the dough into a long rope and cut into 20-24 equal pieces. Keep them covered with a damp cloth or plastic wrap at all times to prevent drying out.
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7
Flatten a piece of dough with your palm. Use a greased side of a Chinese cleaver or a small rolling pin to flatten it into a 3-inch circle. The edges should be slightly thinner than the center.
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8
Place 1 teaspoon of the chilled filling in the center of the wrapper. Do not overfill, or the delicate skin will tear.
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9
Fold the wrapper in half and create 7-10 tiny pleats along one side, pressing them against the flat back side to create a crescent shape. Ensure the seal is airtight.
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10
Line a bamboo steamer with parchment paper (with holes) or lightly greased cabbage leaves. Arrange dumplings 1 inch apart.
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11
Bring water to a boil in a wok or large pan. Place the steamer over the water, cover, and steam on high heat for 6-8 minutes. The skins will turn from white to translucent when finished.
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12
Remove from heat and let rest for 1 minute before serving. This allows the skin to set and prevents sticking.
💡 Chef's Tips
The water for the dough must be at a rolling boil; if it's just hot, the dough will be brittle and break during pleating. Always keep the dough and finished dumplings covered with a damp towel to prevent the starch from cracking. Don't skip the pork fat; it provides the 'juice' and silky mouthfeel characteristic of restaurant-quality Har Gow. If you are a beginner, try making a simple half-moon shape before attempting the traditional 10-pleat fold. Avoid over-steaming, as the wrappers will become mushy and lose their signature snap.
🍽️ Serving Suggestions
Serve hot with a side of Chinese Red Vinegar and ginger slivers for a classic tang. Pair with a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Include a small dish of crispy Chiu Chow chili oil for those who enjoy a spicy kick. Serve alongside 'Siu Mai' (pork dumplings) and 'Cheung Fun' (rice rolls) for a complete dim sum experience.