Har Gow or Chinese Shrimp Dumplings

low angle shot of 4 har gow shrimp dumplings in a bamboo steamer

4.86 from 28 votes

Har Gow or Chinese Shrimp Dumplings

This recipe for plump Har Gow, Chinese shrimp dumplings dim sum, is much easier than you probably think. The dough is surprisingly easy to work with. The filling is tender, juicy, and full of flavor. Make them to celebrate Chinese New Year or any time! This recipe was inspired by one from Classic Deem Sum: Recipes from Yank Sing Restaurant, by Henry Chan, Yukiko Haydock, and Bob Haydock.

Course Appetizer Recipes

Cuisine Chinese

Keyword chinese food, dim sum, dumplings

Prep Time 30

Cook Time 5

Total Time 35

Servings dumplings

Calories 163kcal

Author Robin Donovan

Ingredients

For the filling

1 pound raw shrimp peeled, deveined, and chopped
2 tablespoons minced bamboo shoots see note
1 tablespoon minced scallion white only
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 teaspoons sugar
1 ½ teaspoons xiaoxing wine sake, dry sherry, or white wine
¾ teaspoon grated fresh ginger
¼ teaspoon white pepper
½ teaspoon kosher salt

For the dough

1 ½ cups dumpling flour or 1 cup wheat starch mixed with ½ cup tapioca starch
½ teaspoon salt
1 cup boiling water
1 tablespoon plus 1 teaspoon oil

Instructions

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.

Notes

1. Chop the shrimp into pretty small pieces, about the size of small peas. This will help the filling hold together inside the wrapper.

2. Buy sliced, canned bamboo shoots at the supermarket. Before using them, drain them, discarding the liquid from the can, and soak them in cold water for 10 minutes or so. This will help rid them of the "canned" flavor.

3. You can use any neutral-flavored oil you like. I use sunflower seed oil. Other good options are safflower, grapeseed, canola, peanut, or corn oil.

4. When placing the filling inside the wrapper, be careful not to let it tough the edge of the wrapper if you can. If the dough gets wet from the filling, it becomes difficult to seal the two sides together.

5. I like to form and fill one batch of dumplings, arrange them on a tray and cover them with plastic wrap before storing them in the refrigerator. I then form and fill the second ¼ of dough, adding the second batch of dumplings to the refrigerated tray. I form and fill all 4 batches this way before steaming. If you like, you can cover the filled dumplings with a slightly damp towel and form and fill the remaining dumplings or you can go ahead and steam the first batch of dumplings while you make the second. Alternatively, you can form and fill all of the dumplings, cover with plastic wrap, refrigerate for several hours, and then steam all at once.

6. When you arrange the dumplings in the steamer basket(s), make sure they are not touching each other. Leave at least ½-inch or 1-inch of space in between.

7. Har gow can be assembled and frozen uncooked; steam straight from frozen, adding 1 to 2 minutes to the cooking time.

Nutrition