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Crystal shrimp dumplings (har gow) are translucent steamed dim sum with a tender wheat-starch wrapper and juicy shrimp filling visible through the wrapper. This recipe guides you through making restaurant-quality dumplings at home with step-by-step photos and pleating techniques.
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Add the cleaned shrimp to a small bowl and add 1 tsp of baking soda and massage them gently to coat. Add cold water to cover the shrimp and refrigerate for 30 minutes. After the shrimp have soaked, rinse them and squeeze out all of the water that you can (you may even pat them dry with a paper towel if desired, but I don't find it necessary).
Smash and mince half of the shrimp, roughly dice the rest, and add everything to a large mixing bowl. Lay the ginger slices on a cutting board and use a chef's knife to press and scrape them into a paste, and add it to the shrimp mixture along with remaining dumpling filling ingredients except for the bamboo shoots. Whip the shrimp mixture in one direction using a pair of chopsticks (or a fork) for 4 to 5 minutes until the mixture becomes lighter in color, somewhat pasty, and all of the liquid is absorbed. Fold in the bamboo shoots. Cover and refrigerate the har gow filling while you make the dumpling dough.
In a mixing bowl, whisk the wheat starch, tapioca starch, and a pinch of salt until combined. Pour in the scalding water in a steady stream, while simultaneously mixing the starches using a fork until you can form a shaggy ball. The dough will be hot at this point, so be careful! Add the oil and begin squishing the mixture together until it's all absorbed, then knead a couple of minutes until smooth and pliable, adding up to 2 teaspoons more hot water if it seems dry. Working quickly, form a log about 1 1/2 to 2 feet long, then cut it into 3 smaller equal-sized logs. Keep 2 of the logs wrapped with sustainable cling film and place them inside a freezer bag so they stay moist (or cover them with a warm, damp towel).
Working with one log at a time, slice off 6 or 7 equal pieces (about 18-20g each). Cover the dough pieces or place them in a freezer bag to keep them from drying out. If using the electric Pastadrive to roll out the wrappers, lightly dust the rollers with tapioca or corn starch, turn the width setting to #2, and run the dough ball through, then roll through on #3, then #4 (what I used for this post). Go up to setting 5 for even thinner wrappers. If using a rolling pin, cleaver, or back of knife to roll out the wrappers, lightly brush any of them with oil and then brush the work surface (either a cutting board or countertop) with oil as well. Flatten a dough ball and then use any of these tools to press and slide the dough in one motion until it's perfectly thin. *Alternatively, you may also use a tortilla press using the same technique as pressing corn tortillas.
Line the bottoms of the steamer with fresh cabbage leaves, banana leaves, or parchment paper that has slits cut in it. You may even brush the leaves or paper with oil as a failsafe.
Place a wrapper in your palm, add a mound of filling, fold in half, pinch the top center, then pleat one side at a time until sealed. Place filled dumplings into the prepared bamboo steamer about 1 inch apart so they don't touch, or place them onto a parchment-lined sheet tray and freeze them immediately. See main post for step-by-step pleating photos.
Steam over boiling water for 6 to 7 minutes, until glossy and translucent. Let air-dry for about 45 seconds before moving to a platter so they do not stick and tear. Serve with the dipping sauce and/or chili oil. To steam from frozen, do not thaw; steam for 12 to 15 minutes.
Written automatically by CookOS, not by the creator.
Freeze filled, uncooked dumplings on a parchment-lined tray and transfer to an airtight container for up to 3 months. Steam from frozen for 12 to 15 minutes without thawing.
bamboo steamer · electric pasta roller (optional; dough can be rolled by hand)
Written automatically by CookOS, not by the creator.
Yes. After filling and pleating, place dumplings on a parchment-lined tray and freeze immediately. Steam from frozen for 12 to 15 minutes without thawing.
Baking soda creates a tender, bouncy texture in the cooked shrimp filling. Soak the shrimp in baking soda and cold water for 30 minutes, then rinse thoroughly before using.
You can substitute potato starch or corn starch in equal amounts (60g). Both will create a translucent wrapper, though tapioca produces the most authentic result.
Steam for 6 to 7 minutes until the wrappers are glossy and translucent. Let them air-dry for about 45 seconds before moving to a platter so they do not stick and tear.
No. Regular wheat flour wrappers will not be translucent. Har gow requires wheat starch (not whole wheat flour) mixed with tapioca starch for the characteristic crystal-clear appearance.
