Dim Sum Shrimp Dumpling

Cooking Method Steaming

Cuisine Cantonese, Chinese

Courses Appetizers, Chinese Banquet, Dim Sum, Side Dishes, Street Food

Difficulty Intermediate

Time

Prep Time: 40 mins Cook Time: 8 mins Total Time: 48 mins

Servings 20

Best Season Suitable throughout the year

Description

Har gow, or shrimp dumplings, are a dim sum classic known for their translucent, chewy wrappers that encase sweet, juicy shrimp. These dumplings highlight simplicity and precision, offering a pure shrimp flavor that’s light yet satisfying.

Unlike shumai, which are open-topped and filled with a mix of ingredients, har gow focuses entirely on the shrimp, making it a true showcase of the ingredient’s natural sweetness. Perfecting har gow is a rewarding challenge, and mastering this dish brings the magic of dim sum straight to your kitchen

Ingredients

For the Dumpling Wrapper:

1 cup wheat starch
1/2 cup tapioca starch
1/4 teaspoon salt
3/4 cup boiling water
1 1/2 tablespoons vegetable oil

For the Filling:

1/2 pound shrimp, roughly chopped
1/2 pound shrimp, finely minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper
1 teaspoon cornstarch

Instructions

Prepare the Dumpling Wrapper:

In a mixing bowl, combine the wheat starch, tapioca starch, and salt.
Slowly pour in the boiling water while stirring with a spatula. Mix until the dough begins to come together.
Add the vegetable oil and knead the dough until it becomes smooth and pliable. If the dough is too sticky, add a little more wheat starch.
Cover the dough with a damp cloth and let it rest for 15 minutes.

Prepare the Filling:

In a bowl, combine the chopped shrimp, bamboo shoots (if using), ginger, garlic, soy sauce, sesame oil, sugar, white pepper, and cornstarch. Mix well to combine.

Form the Dumplings:

Divide the dough into small portions and roll each into a ball (about 1 inch in diameter).
Flatten each ball with a rolling pin or the palm of your hand to form a thin, round wrapper (about 3 inches in diameter).
Place a teaspoon of the shrimp filling in the center of each wrapper.
Gently fold the wrapper in half over the filling, pleating the edges as you seal it to create the classic crescent shape.

Steam the Dumplings:

Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
Place the dumplings in the steamer basket, ensuring they do not touch each other.
Steam the dumplings over boiling water for 6-8 minutes, or until the wrappers become translucent and the shrimp is cooked through.

Maricel's Tips

Be sure to keep the dough covered with a damp (not wet) cloth while you work to prevent it from drying out, ensuring the wrappers stay smooth and pliable.

If you’re short on time, you can buy pre-made dumpling wrappers at most Asian grocery stores. Just look for the thin, round rice flour wrappers—they’ll save you time and still give you delicious har gow with that perfect chewy texture.

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Dim Sum Shrimp Dumpling