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Enjoy this Dim sum classic, a plump crystal dumpling stuffed with shrimp and bamboo, from the comfort of your home!
Har gow, shrimp dumplings with a chewy, translucent wrapper, is a classic Cantonese dish often served at dim sum restaurants. Dim sum is a Cantonese dining tradition in which small, shareable dishes are served from rolling carts, allowing guests to choose the items they want. Because each dish is appetizer-sized, diners can enjoy a variety of flavors and share multiple dishes with the table. Traditionally, dim sum is accompanied by hot tea.
There is a wide variety of dim sum dishes, with some of the most popular including har gow, shiu mai, barbecue pork buns, egg tarts, and chicken feet. Har gow is one of my personal favorites, so being able to make it at home is certainly a nice perk!
These shrimp dumplings are traditionally made with delicate pleats in the dough, a technique that requires plenty of practice. Since I am not a dim sum master, I skipped the pleating and opted for a more traditional dumpling shape, which changes only the appearance and not the flavor. Additionally, har gow dough can be challenging to work with. If your dumplings do not look perfect on the first try, don’t worry, just keep practicing! To make har gow, you will need the following ingredients and tools:
Wheat starch: a carbohydrate extracted from wheat gluten and is used to thicken foods like sauces and soups. Wheat starch gives the wrappers the crystal, translucent appearance. Wheat starch is NOT the same as wheat flour. There is no substitution for this ingredient. You may purchase this ingredient online or in an Asian grocery store.
Tapioca starch: you may substitute tapioca starch with corn starch
Bamboo: fresh or canned
Steamer: any simple steamer will do; a bamboo steamer is traditionally used for dim sum
Crystal Shrimp Dumplings (Har Gow)
Description
These savory crystal shrimp dumplings are steamed and perfect with your favorite dipping sauce.
Ingredients
For Wrapper
For Filling
Instructions
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In a bowl, combine wheat starch, boiled water, and oil. Mix until combined and knead with your hands for 2 minutes. If the dough feels too sticky, add some more wheat starch gradually. Set the dough aside covered or wrapped in plastic wrap.
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In a bowl, combine the filling ingredients. Set aside.
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Take the dough and cut it in 4 equal pieces. Roll each piece into a log (1 inch in diameter) and cut each log into eight (1 centimeter pieces). You should have 32 dough pieces.
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Lightly oil a dough piece and flatten it into a circle of 3 inch diameter with your knife, a rolling pin, or your hands.
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Place a spoonful of shrimp filling on the inside and pinch the edges to seal. Repeat for the remaining dumplings. Cover the other dough pieces with plastic wrap when you are not using them. You do not want the dough to dry out.
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Line a steamer basket with parchment paper and place the dumplings in, leaving about ½ inch between each dumpling. If you have multiple steamer layers, you can steam the dumplings all at once. If you do not, you will have to steam the dumplings in batches.
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Steam the dumplings for 5-8 minutes on high heat and serve immediately with your favorite dumpling sauce.
Nutrition Facts
Servings 8
Serving Size 4 dumplings
- Amount Per Serving
- Calories 126kcal
- % Daily Value *
- Total Fat 2g4%
- Sodium 328mg14%
- Total Carbohydrate 20.7g7%
- Dietary Fiber 0g
- Sugars 0.5g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For gluten-free, use a gluten-free oyster sauce.
You may freeze the uncooked shrimp dumplings for up to 2 months.
