Har Gow (Shrimp & Bamboo Shoot Dumplings)
Delicate, translucent shrimp dumplings with bamboo shoot and chive filling, steamed until tender. A dim sum classic that's easier to fold than you'd think.
- Total time
- 50 min
- Servings
- 4
- Calories
- 180
- Protein
- 12g
Ingredients
- 1 cup wheat starch (or tapioca starch)
- ¼ cup potato starch
- ¾ cup boiling water
- ½ tbsp vegetable oil
- ¼ tsp salt
- ½ lb shrimp, peeled and finely chopped
- ½ cup bamboo shoot, finely chopped
- 2 stalks green onion, finely chopped
- 1 tbsp soy sauce
- ½ tsp sesame oil
Instructions
- 1
Mix wheat starch, potato starch, and salt in a bowl.
- 2
Pour boiling water into the dry mixture while stirring with a fork until shaggy.
- 3
Once cool enough to handle, knead in vegetable oil until smooth, ~2 minutes.
- 4
Cover dough with plastic wrap and let rest 10 minutes.
- 5
Combine shrimp, bamboo shoot, green onion, soy sauce, and sesame oil in a bowl.
- 6
Stir until evenly mixed. Set aside.
- 7
Divide dough into 12 equal pieces. Roll each into a thin 3-inch circle on oiled plastic.
- 8
Place 1 tbsp filling on each wrapper. Fold and pleat edges to seal, creating a half-moon.
- 9
Line a steamer basket with parchment paper. Arrange dumplings without touching.
- 10
Steam over boiling water for 6 minutes until wrapper turns translucent.
- 11
Serve hot with soy sauce or chili oil for dipping.
Tools you’ll need
- mixing bowl
- fork
- plastic wrap
- rolling pin (or smooth glass)
- plastic sheet or parchment paper
- steamer basket
- parchment paper
- pot with lid (for steamer)
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