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Har gow are steamed Chinese shrimp dumplings with a delicate, chewy tapioca-wheat starch wrapper and a tender, seasoned shrimp filling. This recipe proves the dough and wrapping technique are easier than most home cooks expect.
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To make the filling, in a medium bowl, combine the shrimp, bamboo shoots, scallion, and ginger and stir to mix. Add the sesame oil, soy sauce, sugar, cornstarch, wine, white pepper, and salt and stir to mix well.
To make the dough, in a medium bowl, combine the dumpling flour and salt and stir to mix. Add all but about 2 tablespoons of the boiling water and mix until the flour and liquid come together. Add the remaining water as needed to make the dough come together. Add the oil and mix it in either with a wooden spoon or your hands (be careful using your hands because the dough will be hot from the boiling water).
Transfer the dough to an unfloored work surface and knead until it is very smooth. This will take 1 to 2 minutes. Form the dough into a ball, flatten it a bit, and then cut it into quarters. Transfer to a resealable plastic bag, seal, and let rest for a few minutes.
Roll one of the 4 pieces of dough into a log about 8 inches long ((leaving the other 3 of the 4 portions of dough in the bag to keep them from drying out). Next cut the log into 8 pieces (see photos—cut the log in half, then cut each half in half, and then in half again.)
Take one piece of dough and use your fingers to flatten it into a round disk about 1 ½ inches across and ¼-inch thick. If the dough is too sticky, moisten your fingers very lightly with a bit of cooking oil.
Cut the sides of a sturdy Ziploc bag to open it up. Very lightly oil the inside of each half of the bag (I spritz with a tiny bit of oil, then wipe with a paper towel to distribute the oil and remove any excess—you really want just a very light film). Place the bag, open, on a tortilla press or work surface. Place a flattened dough piece on top and press, using the tortilla press, rolling pin, flat-bottomed heavy plate, or another heavy item, flatten into a very thin round about 3 ½ to 4 inches across. Repeat with the other 7 pieces of dough.
Place about a heaping teaspoon of filling in the middle of each wrapper, fold one side of the circle up and pleat it into a crescent shape. Bring the other side of the circle up to meet it and press the two sides together firmly, making sure the dumpling is sealed up. See my notes about forming and filling the dumplings in batches.
Place a round of perforated parchment in a bamboo steamer (I use a few 9-inch steamer baskets, but you could use one or two larger ones) and arrange the dumplings inside with a bit of space between them.
Cover and steam over simmering water for 5 minutes.
Serve immediately.
Written automatically by CookOS, not by the creator.
Store leftover steamed har gow in an airtight container in the refrigerator for up to 2 days; reheat by steaming for 2–3 minutes. Uncooked filled dumplings can be frozen on a parchment-lined tray, then transferred to a freezer bag; steam directly from frozen, adding 1–2 minutes to the cooking time.
bamboo steamer baskets (9-inch rounds with parchment liners) · tortilla press or rolling pin · sturdy Ziploc bags (to press dough)
Written automatically by CookOS, not by the creator.
Har gow are shrimp dumplings with a translucent, chewy tapioca-based wrapper, steamed rather than pan-fried. The filling is pure shrimp, bamboo shoots, and aromatics—no pork or other proteins.
Yes. The recipe calls for dumpling flour, but 1 cup wheat starch mixed with ½ cup tapioca starch achieves the same chewy, translucent texture.
5 minutes over simmering water. Steam them immediately after filling and wrapping; do not refrigerate before steaming.
Prepare the filling and dough ahead and refrigerate separately. Form and steam them fresh for the best texture; steamed har gow soften quickly.
The dough is naturally sticky due to tapioca starch. Lightly oil your fingers and the pressing surface (inside the Ziploc bag), and keep unused dough portions sealed in a plastic bag to prevent drying.
