Har Gow (Crystal 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 har 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). You can read more about wheat starch in my Dim Sum Pork and Chives Crystal Dumplings. 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 turns out perfect.
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Har Gow (Crystal Shrimp Dumplings)
- 150 gr wheat starch 1 1/2 cups
- 30 gr tapioca starch 1/4 cup
- 1/4 tsp salt
- 1 tsp oil
- 240 ml boiling water 1 cup
Prepare the filling:
- Cut each shrimp into 3-4 large chunks and then mix with the rest of the filling ingredients. Cover and keep in the fridge while you are making the dough
Prepare the dough:
- Mix the wheat starch, tapioca starch, and salt into the mixing bowl. Stir to mix. Add cooking oil and pour the boiling water into the bowl and stir with a chopstick, then when it's cool enough to handle, use your hand to knead into a dough. The dough should be smooth and not sticky
- Cover and let the dough rest for 30 minutes
- Divide the dough into 15 equal pieces
- 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
- 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. Brush each dumpling with some oil and serve