Appetizer: China – 蝦餃 ▶ Har Gow (Cantonese Steamed Shrimp Dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 1 hr

Cook 8 min

Additional 15 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 2/3 cups (200 g) wheat starch, not wheat flour (estimated edible portion: 7 oz (200 g))
1/4 cup (30 g) tapioca starch
3/4 cup (180 ml) plus 1 tbsp (200 ml) boiling water
1 tbsp (15 ml) neutral oil, such as vegetable oil (selected example)
1/2 tsp (2.5 ml) salt, for the dough
1 lb (450 g) fresh shrimp, peeled, deveined, and roughly chopped
2 tbsp (30 g) minced pork fatback (optional; selected example) (estimated edible portion: 1 1/16 oz (30 g))
1/4 cup (50 g) very finely diced bamboo shoots (selected option)
1 small egg white
1 tbsp (8 g) cornstarch
1 tsp (5 ml) Shaoxing wine
1 tsp (5 ml) light soy sauce
1 tsp (5 ml) sesame oil, for the filling
1/2 tsp (2.5 ml) sugar
1/2 tsp (2.5 ml) salt, or to taste, for the filling
1/8 tsp (0.625 ml) white pepper
1 tbsp (15 ml) finely minced scallion
1 tsp (5 ml) finely minced fresh ginger
A little sesame oil or neutral oil, for brushing
Small squares of parchment or cabbage leaves, to line the steamer
Water for steaming
A bamboo steamer or metal steamer, with a pot or wok to fit

Show original ingredient measurements

1 2/3 cups (200 g) wheat starch, not wheat flour (estimated edible portion: 200 g)
1/4 cup (30 g) tapioca starch
3/4 cup plus 1 tbsp (200 ml) boiling water
1 tbsp (15 ml) neutral oil, such as vegetable oil (selected example)
1/2 tsp salt, for the dough
1 lb (450 g) fresh shrimp, peeled, deveined, and roughly chopped
2 tbsp (30 g) minced pork fatback (optional; selected example) (estimated edible portion: 30 g)
1/4 cup (50 g) very finely diced bamboo shoots (selected option)
1 small egg white
1 tbsp (8 g) cornstarch
1 tsp Shaoxing wine
1 tsp light soy sauce
1 tsp sesame oil, for the filling
1/2 tsp sugar
1/2 tsp salt, or to taste, for the filling
1/8 tsp white pepper
1 tbsp finely minced scallion
1 tsp finely minced fresh ginger
A little sesame oil or neutral oil, for brushing
Small squares of parchment or cabbage leaves, to line the steamer
Water for steaming
A bamboo steamer or metal steamer, with a pot or wok to fit

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Roughly chop about three-quarters of the shrimp and finely chop the rest. If using pork fatback, mince it finely.
2. Combine the shrimp, optional pork fatback, diced bamboo shoots, egg white, cornstarch, Shaoxing wine, light soy sauce, sesame oil, sugar, filling salt, white pepper, scallion, and ginger in a bowl. Mix until the filling is cohesive and slightly sticky. Cover and chill for 15–20 minutes while preparing the dough.
3. Whisk the wheat starch, tapioca starch, and dough salt together in a heatproof bowl.
4. Carefully pour the boiling water into the starch mixture, stirring with a wooden spoon or spatula until it forms a rough dough.
5. Add the neutral oil. When the dough is cool enough to handle, knead until smooth and pliable. If crumbly, add warm water a teaspoon at a time; if too sticky, dust lightly with extra wheat starch. Cover with a damp cloth and rest for 10 minutes.
6. Divide the dough into 25–30 equal pieces, about 0.5–0.6 oz (15–18 g) each. Keep the pieces covered so they do not dry out.
7. Working with one piece at a time, roll it between oiled plastic wrap or on a lightly oiled surface into a thin round about 2.5–3 in (7–8 cm) wide. Keep the center slightly thicker than the edges.
8. Place about 1 level teaspoon of filling in the center of each wrapper. If needed, lightly moisten the edge with water or oil. Fold and pleat into a crescent, aiming for 6–8 pleats, then pinch firmly to seal without gaps.
9. Set each dumpling on a small parchment square or lightly oiled cabbage leaf in the steamer, leaving space between them.
10. Bring water to a rolling boil in a pot or wok that fits the steamer. Arrange the dumplings in a single layer in the bamboo or metal steamer and set it over the boiling water.
11. Lightly brush the dumplings with oil. Cover and steam over high heat for 6–8 minutes, until the shrimp are opaque and pink and the filling is hot. Avoid opening the lid frequently.
12. Remove the steamer from the heat and leave it covered for 30 seconds to 1 minute. Transfer the dumplings to a serving plate.
13. Serve immediately with light soy sauce, black vinegar, chili oil, or a mixture of soy sauce, sesame oil, and rice vinegar, if desired.

1. Roughly chop about three-quarters of the shrimp and finely chop the rest. If using pork fatback, mince it finely.
2. Combine the shrimp, optional pork fatback, diced bamboo shoots, egg white, cornstarch, Shaoxing wine, light soy sauce, sesame oil, sugar, filling salt, white pepper, scallion, and ginger in a bowl. Mix until the filling is cohesive and slightly sticky. Cover and chill for 15–20 minutes while preparing the dough.
3. Whisk the wheat starch, tapioca starch, and dough salt together in a heatproof bowl.
4. Carefully pour the boiling water into the starch mixture, stirring with a wooden spoon or spatula until it forms a rough dough.
5. Add the neutral oil. When the dough is cool enough to handle, knead until smooth and pliable. If crumbly, add warm water a teaspoon at a time; if too sticky, dust lightly with extra wheat starch. Cover with a damp cloth and rest for 10 minutes.
6. Divide the dough into 25–30 equal pieces, about 15–18 g (0.5–0.6 oz) each. Keep the pieces covered so they do not dry out.
7. Working with one piece at a time, roll it between oiled plastic wrap or on a lightly oiled surface into a thin round about 7–8 cm (2.5–3 in) wide. Keep the center slightly thicker than the edges.
8. Place about 1 level teaspoon of filling in the center of each wrapper. If needed, lightly moisten the edge with water or oil. Fold and pleat into a crescent, aiming for 6–8 pleats, then pinch firmly to seal without gaps.
9. Set each dumpling on a small parchment square or lightly oiled cabbage leaf in the steamer, leaving space between them.
10. Bring water to a rolling boil in a pot or wok that fits the steamer. Arrange the dumplings in a single layer in the bamboo or metal steamer and set it over the boiling water.
11. Lightly brush the dumplings with oil. Cover and steam over high heat for 6–8 minutes, until the shrimp are opaque and pink and the filling is hot. Avoid opening the lid frequently.
12. Remove the steamer from the heat and leave it covered for 30 seconds to 1 minute. Transfer the dumplings to a serving plate.
13. Serve immediately with light soy sauce, black vinegar, chili oil, or a mixture of soy sauce, sesame oil, and rice vinegar, if desired.