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Har gao are delicate steamed shrimp dumplings with minced shrimp, water chestnuts, and bamboo shoots folded into pleated gyoza wrappers. This recipe simplifies the traditional dim sum favorite by using store-bought wrappers and steaming in just 4 minutes.
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Bring pork fat and 1 ½ cups water to a boil in a 2-qt. saucepan over high heat; cover slightly, and cook until pork fat is soft and translucent and most water is evaporated, about 30 minutes. Drain fat, place in a small bowl, and cover with cold water; let sit until cool. Drain and transfer to a cutting board; finely mince and set aside. In a medium bowl, whisk together cornstarch, oyster sauce, sugar, sesame oil, pepper, and egg white; add reserved pork fat, shrimp, water chestnuts, scallions, bamboo shoots, and salt, and stir until evenly combined. Cover and chill filling for 2 hours.
Working with one wrapper at a time, place 1 ½ tsp. filling in the center of wrapper, and fold in half to form a half-moon. Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create 6 pleats total. Repeat with remaining wrappers and filling to create 16 dumplings.
Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes. Serve with hoisin sauce mixed with scallions for dipping.
Written automatically by CookOS, not by the creator.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days; reheat by steaming for 2 minutes or panfrying in a hot skillet with a splash of water.
12-inch three-tiered bamboo steamer · 12-inch skillet · Parchment paper
Written automatically by CookOS, not by the creator.
Yes. Form and pleat the dumplings up to 2 hours ahead, cover with plastic wrap, and refrigerate. Steam directly from cold—add 1–2 minutes to the cooking time.
Use a metal steamer basket or colander lined with parchment paper, placed over a pot of boiling water. Ensure the basket sits above the water line.
Yes. Freeze formed dumplings on a tray unwrapped for 2 hours, then transfer to a freezer bag for up to 1 month. Steam from frozen, adding 2–3 minutes to the cooking time.
It adds richness and a silky texture to the filling. If you skip it, the dumplings will still taste good but be slightly less luxurious.
Egg white acts as a binder without adding the richness or color of the yolk, keeping the filling light and delicate.
