Har Gow (Crystal Shrimp Dumplings)
Dim sum shrimp dumplings in a translucent wheat-starch wrapper, pleated at least seven times and steamed until the pink shrimp shows clearly through the skin.
Seafood
⚠ Contains: Gluten, Sesame, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup wheat starch
- 1/4 cup tapioca starch (or cornstarch), plus extra for dusting
- 1 cup boiling water
- 1 tsp oil
- 300g shrimp, half finely minced and half roughly chopped
- 50g pork fat or fatback, finely minced (or extra oil)
- 2 tsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp cornstarch
- Salt, to taste
- A few bamboo shoot strips (optional, traditional)
Steps
- Combine the minced and chopped shrimp with the pork fat, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, and salt. Stir vigorously in one direction for 1-2 minutes until sticky and springy. Chill while preparing the wrappers.
- Mix the wheat starch and tapioca starch in a heatproof bowl. Pour in the boiling water all at once, stirring rapidly with a spatula or chopstick until a shaggy, translucent dough forms.
- Once cool enough to handle, add the oil and knead until smooth and pliable. Keep covered to prevent drying out.
- Divide the dough into small balls and roll each into a thin round using a flat-bladed knife or small rolling pin, dusting with extra starch as needed.
- Place a spoonful of shrimp filling in the center of each wrapper. Fold and pinch at least seven pleats along one edge to seal into a half-moon shape.
- Steam the dumplings over high heat on a lined steamer for 6-8 minutes, until the wrappers turn fully translucent and the shrimp is visibly pink through the skin.
- Serve immediately with soy sauce or chili oil.