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Har gow are delicate Cantonese steamed dumplings filled with shrimp and bamboo shoots, wrapped in a thin translucent dough made from potato and tapioca starch. The signature pleated seal and 5-7 minute steam time ensure tender, cooked-through shrimp with a silky wrapper.
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Place the shrimp, oyster sauce, canola oil, white pepper, sesame oil, kosher salt, sugar, and ginger in a large bowl. Using a wooden spoon, stir until the mixture begins to look sticky, 1-2 minutes.
Add the bamboo shoots and stir to combine. Cover with plastic and place the filling in the refrigerator to chill for about 10 minutes.
Meanwhile, in a large bowl, whisk together the potato starch and tapioca starch until fully combined.
Stirring continuously, slowly add the boiling water until the dough comes together. Add the canola oil and stir to combine.
Using the heels of your hands, knead the dough until a smooth ball forms.
Lightly dust a clean, dry surface with some potato starch. Roll the dough into a cylinder, about 1½ inches thick. Cut crosswise into about 16 to 18 equal pieces.
Cover the dough with a damp paper towel to keep it moist and allow it to rest for about 5 minutes, then roll each cut piece into a smooth round ball.
Using a rolling pin, roll each ball into a thin round, about 3 inches in diameter.
Place about 1 tablespoon of the chilled filling in the center of each wrapper. Make small pleats on one side of the wrapper, then press against the edge of the other side to seal tightly.
Repeat with the remaining dough and filling.
Bring 1 to 2 inches of water to a boil in a medium pot over high heat.
Working in batches, place a few dumplings inside a parchment-lined bamboo steamer basket and cover with the lid. Place the steamer basket snugly in the pot of boiling water without allowing the water to touch the bottom of the basket.
Steam until the shrimp is cooked through, 5-7 minutes.
Serve har gow with soy sauce and chili sauce alongside for dipping if desired.
Written automatically by CookOS, not by the creator.
Unsteamed har gow freeze well for up to 1 month on a parchment-lined tray, then transferred to an airtight container; steam directly from frozen, adding 2-3 minutes. Cooked dumplings keep refrigerated for 2 days and can be resteamed for 2-3 minutes to warm.
bamboo steamer basket · rolling pin · parchment paper
Written automatically by CookOS, not by the creator.
Har gow uses a 50/50 blend of potato starch and tapioca starch to create a thin, translucent wrapper that steams to a delicate, slightly chewy texture. Most potsticker or shumai dumplings use wheat flour dough.
Yes. Mix the shrimp filling, cover with plastic, and refrigerate for up to 4 hours. The 10-minute chill time mentioned in the recipe is a minimum; longer chilling helps flavors meld.
Steam for 5-7 minutes total. Shrimp turns opaque and firm when fully cooked. Slightly underdone shrimp will be translucent in the center; overcooked shrimp becomes rubbery.
Dough should come together after the boiling water is added. If too sticky, dust with potato starch while kneading. If too dry, add a few drops of hot water and knead again. The dough should be smooth and pliable, not sticky to touch.
Yes. Arrange unsteamed dumplings on a parchment-lined tray, freeze for 2 hours, then transfer to an airtight container for up to 1 month. Steam directly from frozen, adding 2-3 minutes to the cooking time.
