Har Gow
Delicate steamed dumplings filled with juicy shrimp and wrapped in a translucent, slightly chewy dough. A classic dim sum favorite that's surprisingly doable at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 180
- Protein
- 12g
Ingredients
- 1 cup wheat starch
- ½ cup tapioca starch
- ¾ cup boiling water
- ½ pound shrimp, peeled and deveined
- ¼ cup bamboo shoots, finely chopped
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- 1
In a bowl, mix 1 cup wheat starch and 1/2 cup tapioca starch. Pour in 3/4 cup boiling water and stir with a spoon until a shaggy dough forms.
- 2
When cool enough to handle, knead the dough on a lightly floured surface until smooth, about 3 minutes. Cover with a damp cloth to keep moist.
- 3
Chop 1/2 pound shrimp into small pieces. In a bowl, combine shrimp, 1/4 cup bamboo shoots, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix well.
- 4
Divide the dough into 12 equal pieces. Roll each piece into a thin circle, about 3 inches wide, using a rolling pin. Keep the rest covered.
- 5
Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape.
- 6
Line a steamer basket with parchment paper or cabbage leaves. Arrange the dumplings without touching. Steam over boiling water for 8 minutes, until the wrappers turn translucent and the shrimp is pink.
- 7
Serve hot with soy sauce or chili oil if desired.
Tools you’ll need
- Steamer basket
- Rolling pin
- Mixing bowls
- Knife and cutting board
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