📝 About This Recipe
Har Gow is the ultimate test of a dim sum chef, featuring a delicate, pleated translucent skin that reveals the pink hue of succulent shrimp within. This classic Cantonese dumpling balances the snap of perfectly cooked prawns with the subtle crunch of bamboo shoots and the aromatic depth of sesame oil. Mastering this recipe brings the bustling tea houses of Hong Kong directly to your kitchen, offering a sophisticated bite that is as beautiful as it is delicious.
🥗 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 Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch
- 1 teaspoon Shaoxing Wine (optional)
The Crystal Dough
- 1 cup Wheat Starch (essential for transparency)
- 1/2 cup Tapioca Starch (provides the chewy elasticity)
- 1 cup Boiling Water (must be rolling boil to gelatinize starch)
- 2 teaspoons Vegetable Oil (or lard for a smoother dough)
- 1/4 teaspoon Salt
For Serving
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Chili Oil (preferably with flakes)
👨🍳 Instructions
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1
Prepare the filling: Take 1/3 of the shrimp and mince it into a fine paste. Roughly chop the remaining 2/3 into 1/2-inch chunks. This creates the signature 'bouncy' yet chunky texture.
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2
In a medium bowl, combine all shrimp, minced bamboo shoots, pork fat, sesame oil, sugar, salt, white pepper, cornstarch, and Shaoxing wine. 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. A cold filling is much easier to wrap and helps the flavors meld.
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4
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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5
Pour the boiling water (it must be bubbling!) 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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6
Cover the bowl with a lid or plate and let it steam in its own heat for 5 minutes. This step is crucial for fully hydrating the starches.
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7
Add the vegetable oil to the dough. Knead the dough while still warm for about 2-5 minutes until it is perfectly smooth, white, and pliable. If it's too sticky, add a pinch of wheat starch; if too dry, add a few drops of hot water.
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8
Roll the dough into a long log and cut 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
To flatten the dough, use the side of a greased Chinese cleaver or a small rolling pin to press each piece into a 3-inch circle. The edges should be slightly thinner than the center.
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10
Place about 1 tablespoon of filling in the center of the wrapper. Fold the wrapper in half and create 7-10 tiny pleats along one side, pressing them onto the flat back side to create a crescent shape.
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11
Line a bamboo steamer with parchment paper (punch holes in it) or lightly oiled cabbage leaves. Arrange the dumplings in the steamer, ensuring they do not touch each other.
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12
Bring water to a boil in a wok or large pot. Place the steamer over the water, cover, and steam on high heat for exactly 6-8 minutes. The wrappers will turn from white to translucent.
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13
Remove from heat and let the dumplings rest for 1-2 minutes. This allows the skin to set and become less sticky before serving.
💡 Chef's Tips
The water for the dough must be at a rolling boil; lukewarm water will result in a crumbly dough that cannot be pleated. Do not overcook the dumplings, or the skins will become mushy and the shrimp will lose their 'snap'. If you don't have a Chinese cleaver, use a flat-bottomed plate to press the dough balls into circles for an even thickness. Always keep your dough and finished dumplings covered with a damp towel or plastic wrap; the starch-based dough dries out significantly faster than flour dough. For the best texture, use the freshest shrimp possible and ensure they are bone-dry before mixing the filling.
🍽️ Serving Suggestions
Serve immediately with a side of high-quality light soy sauce and Chiu Chow style chili oil. Pair with a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Serve as part of a traditional dim sum spread alongside Siu Mai and Rice Noodle Rolls. Add a small dish of Chinese red vinegar for those who prefer a sharp, acidic contrast to the sweet shrimp. Garnish the steamer basket with a few sprigs of cilantro for a pop of color.