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Har gow are delicate Cantonese shrimp dumplings with a translucent wheat starch wrapper and finely ground shrimp filling. This recipe yields 24 dumplings that steam to tender perfection in 8 minutes, with visible pleating that seals in juicy flavor.
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Process wheat starch, tapioca starch, and salt in food processor until combined, about 3 seconds. Add boiling water and let rest for 5 seconds. Pulse once. Add lard and process until dough forms ball that clears sides of processor bowl, about 1 minute (if dough does not come together, add up to 2 teaspoons hot water, ½ teaspoon at a time, processing for 10 seconds between additions, until dough ball forms). Transfer to lightly greased counter and knead for 1 minute. Dough should be slightly tacky. Shape dough into ball, and cover with plastic wrap.
In clean, dry workbowl, pulse all filling ingredients until shrimp is finely ground, 10 to 20 pulses. Transfer to bowl; cover; and refrigerate until filling is well chilled, about 20 minutes.
To shape, divide dough into 4 equal portions. On lightly greased counter, roll 1 portion of dough into 6-inch rope. Divide rope into 6 equal pieces. Cover all pieces with plastic wrap. Use lightly oiled tortilla press to press 1 piece of dough into 3¼-inch round.
Place dough round on fingers of your nondominant hand. Place heaping ½ tablespoon of filling in center of dough. To create first pleat, use thumb and index finger of your other hand to pinch dough just above pinky and lift pleat toward top of filling.
Using index finger of hand holding dumpling, push dough toward pinched portion to begin forming second pleat. Use index finger of pleating hand to position second pleat against first pleat. Repeat pleating motion, rotating dough with each pleat, until all of dough is pleated and dumpling has rounded shape.
Hold dumpling pleated side up, and use your thumb and index finger to press pleats together just above filling to seal dumpling. Gently tear excess dough from dumpling. Place dumpling pleated side up on counter and cover with plastic wrap. Repeat with remaining dough and filling, lightly oiling tortilla press and counter as needed.
To steam, bring 4 cups water to boil in 14-inch flat-bottomed wok or 12-inch skillet. Meanwhile, lightly grease two 8-inch parchment rounds. Place rounds in two 10-inch bamboo steamer baskets. Arrange dumplings on prepared parchment so that they are not touching; stack baskets and cover. Reduce heat to maintain simmer and set steamer in wok. Steam until har gow wrappers are translucent, about 8 minutes. Off heat, remove steamer from wok and let rest, covered, for 10 minutes. Serve.
Written automatically by CookOS, not by the creator.
Refrigerate uncooked har gow up to 1 day on a parchment-lined tray, or freeze up to 2 months; steam from frozen, adding 2–3 minutes. Refrigerate cooked dumplings up to 2 days and reheat by steaming for 2–3 minutes.
food processor · tortilla press (lightly oiled) · 14-inch flat-bottomed wok or 12-inch skillet · two 10-inch bamboo steamer baskets · 8-inch parchment rounds
Written automatically by CookOS, not by the creator.
Add hot water ½ teaspoon at a time, processing 10 seconds between additions, until the dough forms a ball that clears the processor bowl sides.
Use the exact ratio of wheat starch and tapioca starch, boil the water before mixing, and steam the dumplings for 8 minutes until the wrapper becomes translucent.
Yes. Freeze the shaped dumplings on a parchment-lined baking sheet until solid, then transfer to freezer bags. Steam from frozen, adding 2–3 extra minutes.
Pulse the shrimp, bamboo shoots, and seasonings for 10–20 pulses until the shrimp is finely ground; it should be well-chilled before wrapping.
Yes. The recipe calls for two 10-inch bamboo steamer baskets stacked in a wok for even heat distribution and proper steaming.
