Har Gow (Shrimp dumplings) is a popular Chinese dim sum dish made of shrimp wrapped in almost translucent wraps and steamed to perfection. So much joy popping these little morsels of goodness into your mouth!
Shrimp Dumpling or ha gow (in Cantonese language) is another one of my favorite dim sum dishes. The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. I still need to practice on the pleating, as mine isn’t the most traditional looking har gow. The skin of har gow is made from wheat starch (not to be mistaken with wheat flour or all-purpose flour), and tapioca flour. When being steamed, the skin will turn transparent and clear, thanks to the wheat starch.
Bite into this little dumpling, you will taste the sweetness and slightly “crunchy” from the shrimp. So good people! I love it and glad to know that it is very easy to make once you master how to make the skin and wrap them as thinly as you can. Practice makes perfect for sure. The first few times I made these, the skins were always too thick, but as I made more, I think I’ve got the hang of it and they turned out pretty good, just need to work on the pleating. I have used this recipe many times and the skin always turn out perfect.
Har gow (shrimp dumplings) (about 15 large dumplings)
- 1 1/4 cups wheat starch 150 g
- 1/4 cup tapioca flour 30 g
- 1 cup boiling water 240 ml
- 1 tsp of oil
- 10 oz large shrimp shelled, deveined and cut into large chunks
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 2 tsp corn flour
Mix the wheat starch and tapioca starch into the mixing bowl and pour the boiling water into the bowl and stir with a spoon, then use your hand to knead into a dough
Place the dough on a slightly greased surface and let it stand for 1 minute
Add the oil and knead again until the dough is soft
Divide the dough into 3 equal pieces and roll them into long strips
Cut each strips into 5 equal portion of dough and you will get 15 doughs
Cut each shrimp into 3-4 large chunks and then add in the seasoning and keep in fridge for 15 minutes
Flatten each dough and roll into about 4-inch circle. Place about 3-4 shrimp pieces in the middle of the flatten dough and start pleating from one end while pinching to seal. Or you can just wrap into half circle without pleating too
Brush each dumpling with some oil. Place them on a greased steamer and steam for 5 - 7 minutes or until the skin is transparent and the filling is firm and pinkish in color. Let them stand for about 1 minute before serving them hot
*This post contains affiliate links. You don’t pay extra as a consumer if you choose to click on the link and purchase from there. What To Cook Today just receives a small commission from this. That’s all. It helps to pay for the cost to have this blog up and running. Thank you so much for your support !