Har Gow (Dim Sum Shrimp Dumplings)

Name: Har Gow (Dim Sum Shrimp Dumplings)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1/2 pound raw shrimp (peeled, de-veined, and patted dry); 1 teaspoon oyster sauce; 1 tablespoon vegetable oil; 1/4 teaspoon white pepper; 1 teaspoon sesame oil; 1/4 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon ginger; 1/4 cup bamboo shoots; 1 cup wheat starch; 1/2 cup cornstarch; 1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates)); 3 teaspoons lard ((or oil))

Har gow are delicate dim sum shrimp dumplings with a translucent wheat starch wrapper and succulent filling. This recipe delivers the restaurant-quality texture through careful wrapper hydration and proper steaming technique.

🌍Chinese 🥗Pescatarian 🏷️Har gow

Total

1h 20m

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Thewoksoflife · by Judy

Ingredients

1/2 pound raw shrimp (peeled, de-veined, and patted dry)
1 teaspoon oyster sauce
1 tablespoon vegetable oil
1/4 teaspoon white pepper
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/4 cup bamboo shoots
1 cup wheat starch
1/2 cup cornstarch
1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates))
3 teaspoons lard ((or oil))

13 Ingredients

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Instructions

1
Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
2
Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
3
Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
4
Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.

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Tips & Notes

Pro tips

Pat shrimp completely dry before chopping to prevent excess moisture from seeping into the wrapper during steaming.
Wheat starch dough requires careful hydration—it should feel tacky and slightly sticky, not smooth like all-purpose flour dough. Work in small water increments.
Use parchment squares or cabbage leaves between dumplings on the steamer rack to prevent sticking without compromising the wrapper texture.
Serve har gow immediately after steaming while the wrapper is still warm and tender; they firm up as they cool.

Substitutions

Wheat starch → tapioca starch (creates less translucency but similar delicate texture)
Oyster sauce → soy sauce (reduces umami slightly; use 1/2 teaspoon to avoid oversalting)
Bamboo shoots → water chestnuts (adds more crunch, less earthiness)
White pepper → black pepper (less delicate flavor, more pronounced heat)

Storage & make-ahead

Steamed har gow keep refrigerated in an airtight container for 2 days; reheat in a steamer basket for 2 minutes. Uncooked dumplings freeze well for up to 3 months.

Equipment

bamboo steamer basket or metal steamer rack · steamer pot or wok with lid

Common Questions

What's the difference between har gow and shumai?

Har gow has a smooth, translucent wheat starch wrapper and is fully sealed; shumai uses a thin wonton wrapper and has an open top. Har gow is shrimp-forward, while shumai typically contains pork and shrimp.

Can I make har gow ahead of time?

Yes. Assemble dumplings, freeze on a tray unwrapped until solid (2 hours), then transfer to a freezer bag for up to 3 months. Steam from frozen, adding 2–3 minutes to cooking time.

Why is my wrapper cracking or tearing?

The dough needs more moisture. Wheat starch dough is finicky—if it's too dry, it cracks during folding. Add water 1 teaspoon at a time until it's tacky but holds together.

What's the best filling texture for har gow?

The shrimp should be chopped into small, distinct pieces (not pureed) so the dumpling feels tender, not pasty. Patting the shrimp dry prevents excess moisture that can make the wrapper soggy.

How do I know when har gow is fully cooked?

Steam for 5–7 minutes. The wrapper will turn slightly translucent and glossy, and the shrimp filling will be firm and pale pink. The wrapper should have a silky, tender bite.