shrimp dumplings

How to Make Perfect Shrimp Dumplings (Har Gow)

Shrimp dumplings, or *har gow*, are a dimpling staple known for their translucent wrapper and juicy filling. Mastering them requires patience but yields delicious results. Here’s a step-by-step guide.

Ingredients: For the wrapper, mix 150g tapioca starch, 50g wheat starch, a pinch of salt, and 200ml boiling water (knead into a smooth dough). For the filling, combine 200g chopped shrimp, 1 tbsp bamboo shoots, 1 tsp sesame oil, ½ tsp sugar, ½ tsp salt, and 1 tsp cornstarch.

Steps:

1. Prepare the dough: Knead the starch mixture until elastic, then cover and rest for 30 minutes. Divide into small balls.

2. Make the filling: Marinate shrimp with seasonings for 15 minutes. Add bamboo shoots and cornstarch, mix gently.

3. Shape the dumplings: Roll dough into thin circles (about 3 inches). Place 1 tbsp filling in the center, fold into a half-moon, and pleat the edges. Seal tightly.

4. Cook: Steam for 8-10 minutes over high heat until wrappers turn translucent. Avoid overfilling to prevent bursting.

Tips: Keep dough covered to dry out. Use fresh, large shrimp for the best texture. Serve hot with soy sauce and chili oil.

With practice, you’ll achieve restaurant-quality har gow—tender, flavorful, and visually stunning!