Chinese · Lunch · Snack
Har Gow (Crystal Shrimp Dumplings)
蝦餃
Plump, juicy shrimp wrapped in a delicate, translucent starch dough and steamed until glossy. This lighter take skips the traditional pork fat and keeps all the sweet, springy bite of the dim sum classic.
- Prep
- 50 min
- Cook
- 10 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 35% · Fat 26% · Protein 39%
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Ingredients
For 4 servings- 300 g (about 2/3 lb)Raw shrimp, peeled and deveined
- 1/3 cup, finely diced50 gCanned bamboo shoots, drained
- 1 tsp5 gFresh ginger, finely grated
- 1 tsp5 gShaoxing rice wine
- 1 tspCornstarch
- 1 tsp5 gToasted sesame oil
- 1/2 tspSugar
- 1/3 tspSalt (filling)
- 1/4 tspGround white pepper
- 1 cup120 gWheat starch
- 1/4 cup30 gTapioca starch
- 1 pinchSalt (dough)
- 2/3 cup150 gBoiling water
- 1 tsp5 gNeutral oil
- 1 tbsp15 gLight soy sauce, for dipping (optional)
Steps
- 1
Pat the shrimp dry with paper towels.
- 2
Finely chop one third of the shrimp into a paste and cut the rest into pea-sized pieces.
- 3
Pat the diced bamboo shoots dry.
- 4
In a bowl, mix the shrimp, bamboo shoots, ginger, rice wine, cornstarch, sesame oil, sugar, filling salt and white pepper.
- 5
Stir the filling firmly in one direction for 1-2 minutes until sticky, then chill for 15 minutes.
- 6
In a heatproof bowl, combine the wheat starch, tapioca starch and dough salt.
- 7
Pour in all the boiling water, stirring quickly with chopsticks until a shaggy dough forms.
- 8
Cover the bowl and let the dough rest for 5 minutes.
- 9
Add the neutral oil and knead until smooth, pliable and no longer sticky.
- 10
Roll the dough into a log and cut into 24 equal pieces, keeping them covered with a damp cloth.
- 11
Press each piece into a thin 8 cm (3 in) round with a lightly oiled cleaver or rolling pin.
- 12
Place about 1 level tablespoon (about 15 g) of filling in the centre of a wrapper, dividing the filling evenly across all 24 wrappers.
- 13
Fold the wrapper over, pleating one edge against the flat edge, and pinch to seal into a crescent.
- 14
Line a bamboo steamer with parchment paper and arrange the dumplings with a little space between them.
- 15
Steam over rapidly boiling water for 6-7 minutes, until the wrappers are translucent and the shrimp is pink and opaque, reaching 63 °C / 145 °F.
- 16
Serve hot, with soy sauce for dipping if you like.
Swaps, storage and make-ahead
Swaps
- Use peeled raw prawns of any size, or frozen raw shrimp thawed in the fridge and patted very dry, if fresh shrimp is hard to find.
- Swap the bamboo shoots for finely diced water chestnuts for a similar crunch.
- Replace the Shaoxing rice wine with dry sherry, or leave it out and add a little extra grated ginger.
- Use tamari or coconut aminos instead of light soy sauce for dipping if you want to avoid wheat in the sauce, but the wrappers still contain wheat starch, so the dish is not gluten-free.
Storage
Har gow are best eaten fresh, as the wrappers turn firm and chewy once chilled. Refrigerate leftovers in a covered container within 2 hours, eat within 3 to 4 days, and re-steam for a few minutes until steaming hot all the way through.
Make ahead
Make the filling up to 1 day ahead and keep it covered in the fridge. You can also freeze uncooked shaped dumplings in a single layer on a lined tray, then bag them and steam from frozen for a few extra minutes until the shrimp is pink and opaque.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansGlutenSesameSoySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (169 g) | Per 100 g | |
|---|---|---|
| Calories | 110 kcal | 65 kcal |
| Protein | 10.5 g | 6.2 g |
| Carbohydrates | 9.3 g | 5.5 g |
| of which sugars | 1 g | 0.6 g |
| Fiber | 0.3 g | 0.2 g |
| Fat | 3.1 g | 1.8 g |
| of which saturated | 0.5 g | 0.3 g |
| Sodium | 718 mg | 425 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
