Chinese Shrimp Dumplings (Har Gow)
Tender and chewy shrimp dumplings, known as har gow, can be prepared at home for a delightful meal.
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Instructions
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Start boiling water for the dumpling dough.
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In a bowl, combine shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch; mix thoroughly and refrigerate for 1 hour.
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In a separate bowl, mix wheat starch, tapioca starch, and salt; then gradually stir in 1/2 cup of the boiling water.
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Add oil to the dough mixture, then use hands to shape into a smooth, shiny dough for 2 minutes, adding more boiling water if needed.
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Cover the dough and let it rest for 20 minutes.
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Oil a work surface and the side of a knife or cleaver.
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Take 1 teaspoon of dough, roll it into a ball, flatten it, and press with the oiled knife to create a 2.5 to 3-inch circular wrapper.
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Place a heaping teaspoon of filling in the center of each wrapper, fold into a half-circle, form pleats, and pinch the edges to seal.
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Repeat until all dough and filling are used, re-oiling the surface as needed; cover finished dumplings with a damp cloth.
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Add 2 inches of water to a wok and bring to a boil; place an oiled plate inside a steamer.
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Arrange a few dumplings on the oiled plate, cover, and steam in batches over the boiling water for 13 to 15 minutes until translucent and shrimp are orange.
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Serve the steamed dumplings with chili oil and soy sauce for dipping.