In the world of dim sum, har gow reigns supreme. These delicate, translucent shrimp dumplings are the benchmark of a great dim sum house—each one a perfect balance of paper-thin, pleated wrapper and juicy, springy shrimp filling.
The wrapper, made from wheat starch and tapioca starch, transforms during steaming into a silky, almost crystalline skin that reveals the vibrant pink shrimp within. The filling is deceptively simple: fresh shrimp, a touch of pork fat for richness, bamboo shoots for crunch, and subtle seasonings that let the shrimp shine.
While har gow are considered the ultimate test of a dim sum chef's skill, they are achievable at home with the right ingredients, a little practice, and patience. The reward? A batch of stunning, restaurant-quality dumplings that will impress any dim sum lover.
Instructions
Prepare the Shrimp Filling
Pat the shrimp completely dry with paper towels. Set aside ⅓ of the shrimp (about 6-8 shrimp) and finely chop the remaining ⅔. In a bowl, combine the finely chopped shrimp, whole shrimp (if using for texture), pork fat or bamboo shoots, cornstarch, egg white, salt, sugar, white pepper, sesame oil, Shaoxing wine, and ginger.
Stir vigorously in one direction for 3 to 5 minutes until the mixture becomes sticky, paste-like, and slightly elastic. Cover and refrigerate for at least 30 minutes to firm up.
Make the Wrapper Dough
In a medium bowl, combine the wheat starch, tapioca starch, and salt. Pour in the boiling water all at once and stir quickly with a spatula until a shaggy dough forms. Cover and let rest for 5 minutes.
Add the vegetable oil and knead until a smooth, pliable dough forms. The dough should be soft but not sticky. If too dry, add a few drops of water; if too sticky, add a dusting of tapioca starch. Keep the dough covered with plastic wrap to prevent drying.
Shape the Wrappers
Roll the dough into a log and cut into 20 to 24 equal pieces (about 10-12g each). Keep pieces covered. Working one at a time, roll each piece into a ball, then flatten into a small disc.
Using a small rolling pin, roll the disc into a 3½ to 4-inch circle, slightly thinner at the edges than the center. The wrapper should be nearly translucent. Keep finished wrappers covered with plastic wrap.
Fill and Pleat the Dumplings
Place about 1 to 1½ tablespoons of filling in the center of a wrapper. Fold the wrapper in half over the filling, creating a half-moon shape. Using your thumb and forefinger, begin pleating the top edge of the wrapper, pressing it against the bottom edge to seal.
Aim for 8 to 10 pleats. Place the finished har gow on a parchment-lined tray. Cover with a damp paper towel to prevent drying. Repeat with remaining wrappers and filling.
Steam the Har Gow
Line a bamboo steamer basket with napa cabbage leaves or perforated parchment paper. Arrange the har gow in the steamer, leaving space between them to prevent sticking.
Place the steamer over a wok or pot of simmering water. Steam for 6 to 8 minutes, until the wrappers are translucent and the filling is cooked through. Do not overcook, or the wrappers may become tough.
Serve Immediately
Carefully transfer the har gow to a serving plate or serve directly in the bamboo steamer. Serve immediately with soy sauce, black vinegar, and chili oil for dipping.
These Har Gow capture the elegance and artistry of classic dim sum—a rewarding project that yields stunning, delicious results.
