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Har gow are delicate, translucent steamed dumplings filled with minced shrimp, bamboo shoots, and ginger—a signature dim sum dish defined by its silky wheat starch and tapioca wrapper that turns crystal-clear when cooked.
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Finely mince the shrimp and place in a medium mixing bowl. Add the remaining filling ingredients (bamboo shoots, green onion, ginger, soy sauce, Shaoxing wine, sugar, salt, sesame oil, cornstarch, and white pepper) and stir to combine. Cover and place in refrigerator for 1-2 hours.
In a medium bowl, combine the wheat starch, tapioca starch, and kosher salt. Pour in the boiling water and add the oil while mixing in one direction with a wooden spoon or dowel.
Dust a counter with wheat starch and turn the dough out. While it's hot, knead the dough for 6 minutes or until smooth but firm. Add more wheat starch if it feels sticky.
Divide the dough into 4 equal parts and roll each section into an 8-inch-long cylinder. Place dough in a bowl and cover with plastic wrap to prevent it from drying out.
When ready to roll, cut the dough cylinders into eight 1-inch sections each. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy cleaver or underside of a pan. Then, using a dumpling dowel or rolling pin, roll from the center out until you have a circle that's 3 inches in diameter and 1/8-inch thick. Place the finished wrappers back in a bowl and cover until you finish rolling out the remaining dough.
Place about 1 tablespoon of filling in the middle of each dough round.
Pleat the front side of the dumpling. Bring the back side forward and seal it with the front. Use water to seal the dumpling if necessary.
Steam Har Gow for 6-7 minutes. Serve immediately with soy sauce.
Written automatically by CookOS, not by the creator.
Uncooked har gow freeze well for up to 3 months; steam directly from frozen for 8-10 minutes. Cooked har gow are best eaten immediately but can be refrigerated and steamed 2-3 minutes to reheat.
steamer basket or bamboo steamer · dumpling dowel or wooden dowel (for rolling) · heavy cleaver or flat-bottomed pan (for flattening wrappers)
Written automatically by CookOS, not by the creator.
Wheat starch (not flour) creates the signature translucent, tender wrapper. Wheat flour contains gluten and will produce a tough, opaque dumpling.
Yes. Freeze uncooked har gow on a parchment-lined tray, then transfer to a freezer bag. Steam directly from frozen for 8-10 minutes.
The dough must be worked while hot. If it cools, it becomes brittle. Dust your counter and hands generously with wheat starch, and knead for the full 6 minutes until smooth and firm.
Steam for 6-7 minutes. The wrapper will turn translucent and slightly shiny. Serve immediately while still warm.
Har gow is shrimp-specific, but you can fill wrappers with minced pork, chicken, or mushroom if you prefer a different dim sum dumpling.
