Har Gow Shrimp Dumpling Dim Sum

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Har Gow are the crown jewel of Cantonese dim sum, prized for their translucent crystal wrapper and bouncy shrimp filling. Each pleated half-moon is a small engineering project, turning simple wheat-starch dough and fresh shrimp into a snack that defines the morning tea service in Hong Kong tea houses.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 5 gFat
• 0.8 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 1 gSugar
• 17 gProtein
• 560 mgSodium
• 220 mgPotassium
• 65 mgCalcium
• 1.5 mgIron
• 3 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the crystal wrapper

• 1 cup (130 g) wheat starch
• 3 tbsp (25 g) tapioca starch
• 1/2 tsp fine salt
• 2 tsp neutral oil (such as canola or rice bran)
• 3/4 cup (180 ml) just-boiled water, plus 1 tbsp more if needed

For the shrimp filling

• 1 lb (450 g) raw shell-on shrimp, peeled, deveined, and roughly chopped
• 2 tbsp finely diced canned bamboo shoots
• 1 tbsp finely minced ginger
• 1 tbsp finely chopped scallion (white and pale green parts only)
• 1 1/2 tsp cornstarch
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground white pepper
• 1 tsp toasted sesame oil
• 1 tsp Shaoxing wine

For steaming and serving

• 2 cups chopped Napa cabbage or lettuce leaves
• 1 tbsp neutral oil, for brushing
• Soy sauce, for serving
• Chinkiang black vinegar, for serving
• Hot chili oil, for serving (optional)

Directions

1. Make the wrapper dough: sift the wheat starch, tapioca starch, and salt into a heatproof bowl, then pour the just-boiled water over them all at once and stir with chopsticks or a wooden spoon until a shaggy dough forms. Add the oil and knead briefly (the dough will be soft, warm, and slightly tacky but not sticky). Cover with a damp cloth and rest 10 minutes.
2. Prepare the filling while the dough rests: in a bowl, combine the chopped shrimp with bamboo shoots, ginger, scallion, cornstarch, sugar, salt, white pepper, sesame oil, and Shaoxing wine. Stir vigorously in one direction for 2 minutes until the mixture becomes sticky and glossy, then refrigerate until ready to assemble.
3. Divide the rested dough into 4 equal pieces and keep 3 covered. Roll one piece into a 1-inch-thick log, cut into 5 equal pieces (each about 12 g), and flatten each piece with the palm of your hand. Use a small rolling pin dusted with tapioca starch to roll each piece into a 3 1/2-inch round, turning frequently to keep them even and prevent sticking.
4. Set out a small bowl of tapioca starch and a clean work surface. To pleat, hold a wrapper in your left palm, spoon about 1 tablespoon (15 g) of filling into the center, then use your right hand to fold and pinch 5 to 7 tight pleats along the curved edge, pressing the seam against the back of the spoon at the end to seal. Place finished dumplings on a parchment-lined tray and dust lightly with tapioca starch so they do not touch.
5. Repeat rolling, filling, and pleating with the remaining dough. Aim for 20 dumplings total; keep them covered with a damp towel while you work so the wrappers do not dry out and crack.
6. Prepare your steamer: line a bamboo or metal steamer basket with cabbage or lettuce leaves (or parchment rounds with holes) and brush lightly with oil. Arrange the dumplings on top in a single layer, leaving at least 1 inch between each so they do not stick as the wrappers soften.
7. Set up a wok or wide pot with about 2 inches of water and bring to a rolling boil. Place the steamer basket over the boiling water, cover tightly, and steam over high heat for 6 to 8 minutes, until the wrappers turn translucent and the shrimp filling looks pink and springy. Do not lift the lid during the first 5 minutes or the dumplings may collapse.
8. Carefully lift the dumplings out with a slotted spatula or chopsticks and arrange on a warm plate. Serve immediately with small dishes of soy sauce and Chinkiang vinegar for dipping, plus a drizzle of chili oil if you like heat.

Cook’s Notes

• The water for the dough must be at a full boil; lower-temperature water leaves you with a chalky, crumbly dough that will not hold pleats.
• Chop the shrimp by hand rather than in a food processor: leaving irregular pieces gives the classic springy, snappy texture instead of a uniform paste.
• Keep unused dough and finished dumplings covered with a damp towel at all times. Crystal wrappers dry out in minutes, and dry edges will crack during pleating.
• Aim for 7 to 9 pleats per dumpling for a true dim-sum appearance, but do not sacrifice a tight seam; a sealed dumpling is more important than a pretty one.
• Always eat Har Gow the day they are made. The crystal wrapper toughens and the shrimp loses its bounce once cooled and reheated, so steam only as many as you plan to serve.

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