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Har Gow (shrimp dumpling)
Bouncy shrimp filling is wrapped in a crystal chewy wrapper and steamed until soft and chewy.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 45 min🔥 Cook: 10 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●knife
- ●pan
📝 Preparation Steps
1
Dough
2
(optional) Heat up pork fat to make pork lard. Cook the pork fat in a pot for ⏱️ 10 minutes until fat renders and becomes pork lard.
3
Mix 1/2 cup cornstarch and 1 cup wheat starch together. Add boiling water to the dough while continuously stirring. Finally, add 1 teaspoon salt and 1 tablespoon pork lard to the mix. Mix the dough until everything is well incorporated and the dough turns crumbly. Then, cover the bowl for ⏱️ 5 minutes for the dough to develop.
wheat starch1 cupsalt1 teaspoon¼ teaspoon salt
4
Then, knead the dough for ⏱️ 5 minutes until the dough is smooth and soft.
5
Split the dough into quarters and then cut 8 pieces in each quarter. The dough should make roughly ~32 pieces of dough. Oil your surface and flatten the dough with a knife or a rolling pin so the skin is round and flat.
6
Shrimp filling
7
Mince and chop the shrimp until it becomes a fine paste. Save some shrimp and cut into larger pieces if you like a variety in texture.
8
Open a can of bamboo shoots and drain the water. Boil the bamboo shoots in water for a minute to get rid of any unwanted smells. Then, drain the bamboo and dice in very small pieces.
minced bamboo2 tablespoon
9
Cut pork fat in small pieces. It is helpful to make sure they are all uniform in size to the bamboo. This ensures that the filling has equal amounts of bamboo and pork and avoids large chunks of something while eating the dumpling.
minced bamboo2 tablespoon
10
In a bowl, mix shrimp paste, bamboo shoots, pork fat, 1/4 teaspoon sesame oil, 1/4 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 teaspoon sugar. Mix for 100 times until the paste is smooth and bouncy!
minced bamboo2 tablespoonsalt1 teaspoon¼ teaspoon salt
11
Wrap har gow:
12
For every dumpling skin, add 1 tablespoon of shrimp filling. Make small folds until half of the circle. Then, pinch the dumpling shut. Make a slight curve on the dumpling.
13
Steam har gow:
14
Steam dumplings by adding parchment paper to the bottom of the plate or bamboo basket Carefully placing each dumpling on the paper.
minced bamboo2 tablespoon
15
In a large pot, add the pan or bamboo basket on a wire rack when the water is boiling on high heat. Steam for ⏱️ 8-10 minutes until you see the dough is clear and you see the shrimp is orange inside.
minced bamboo2 tablespoon
16
Eat all dumplings immediately! You cannot freeze or eat them later as the skin will get harder. Enjoy them while they are hot.
Nutrition Facts
calories
275 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
797 mg
protein Content
15 g
trans Fat Content
0.02 g
cholesterol Content
93 mg
carbohydrate Content
39 g
saturated Fat Content
1 g
unsaturated Fat Content
5 g
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