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Har gow are delicate steamed Chinese shrimp dumplings filled with seasoned shrimp, ground pork, jicama, and scallions, wrapped in translucent wheat starch dough. The key to success is the 30-minute marinade and the 6-minute steam that yields wrappers with a silky, translucent finish.
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Chop the shrimp into small, peanut size pieces and season with the salt. Let stand for 3 to 4 minutes and then lightly rinse and pat dry.
In a medium-size mixing bowl combine the shrimp, pork, jicama and scallions and set aside. In a small mixing bowl combine the cornstarch, sugar, Shaoxing, sesame oil, chili garlic sauce and soy sauce. Mix well and toss with the shrimp mixture. Let the shrimp marinate for at least 30 minutes and up to 2 hours.
Working with a quarter of the dough at a time, roll the first piece into an 8-inch log. Cut the log into 1-inch pieces. Repeat this with all four pieces of dough. Store the pieces in a resealable bag.
Cut a small resealable bag into 2 squares and lightly oil one side of each. Place a piece of dough on one of the plastic sheets, top with the second oiled sheet, and using a small pan or cup measure press down on the dough to form a 3-inch circle. Press the wrappers in batches so they do not dry out.
Set up a steamer lined with parchment paper, and set a wok partially filled with simmering water.
Spoon about 2 teaspoons of the filling into the center of each wrapper and fold the wrapper into a half-moon shape, then pinch or use the tines of a fork to seal the edges.
Place the dumplings about ½-inch apart in the steamer basket. Steam the dumplings for about 6 minutes or until the wrappers are translucent.
Transfer the dumplings to a platter and serve immediately with a little soy sauce and chili garlic sauce for dipping.
Written automatically by CookOS, not by the creator.
Freeze assembled dumplings on a tray, then transfer to a freezer bag up to 1 month. Steam directly from frozen, adding 1–2 minutes. Store leftover cooked dumplings in an airtight container in the fridge up to 2 days and reheat by steaming for 2–3 minutes.
Steamer basket or tiered bamboo steamer · Wok or large pot for steaming water · Small pan or cup measure for pressing wrappers
Written automatically by CookOS, not by the creator.
Yes. Assemble and freeze dumplings on a parchment-lined tray, then transfer to a freezer bag. Steam directly from frozen, adding 1–2 minutes to the 6-minute cook time.
Shrimp releases moisture as it marinates. Pat the filling dry before spooning it into wrappers to prevent soggy dumplings.
Water chestnuts (for crunch) or finely diced bamboo shoots work well. Jicama is traditional for its mild sweetness and crisp texture.
The wrappers will turn translucent and look slightly glossy after 6 minutes of steaming. The filling should be cooked through and no longer opaque.
This recipe is designed for steaming. Pan-frying will change the texture and result; steaming is essential for the signature translucent wrapper.
