- 18
- 60 mins
- 80 mins
Ingredients
- Just remember these handy tips, and the rest should be smooth sailing:
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- Har Gow (Dim Sum Shrimp Dumplings)
- 3, 2015 58 BY JUDY 58 COMMENTS
- har-gow-4
- 3 3K+ 3K+
- to you do, don’t ask why it took me this long to post this recipe…Oh heck, if you insist…
- to they found out I was testing har gow recipe yet again. The filling is not the issue, the problem has always been the wrappers. Oh, the shame!I can’t believe it took me this long to nail this one.
- Har Gow, by thewoksoflife.com
- The water MUST be boiling hot when making the dough.
- to the edges of the dough crack as you roll it out, it’s too dry and will be difficult to fold.
- to you use small shrimp, keep the shrimp whole or cut them in half only. I used large shrimp, so I decided to mash them slightly and then coarsely chop them.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Shrimp dumplings are not good as leftovers or reheated, so enjoy these right away!
- I used lard for my recipe, but you can use oil as a substitute.
- to dough balls must be covered with a damp paper towel as you assemble the dumplings to prevent them from drying out.
- to the bamboo steamer before assembling the dumplings. Line it with cheesecloth to prevent sticking. Or you can use thinly sliced carrot as a little “seat” the dumpling sits on. (Cute, right?)
- Har Gow, by thewoksoflife.com
- FOR THE FILLING:
- 1/2 1/2 1/2 pound raw shrimp, peeled, de-veined and patted dry
- 1 1 1 teaspoon oyster sauce
- 1 1 1 tablespoon vegetable oil
- 1/4 1/4 1/4 teaspoon white pepper
- 1 1 1 teaspoon sesame oil
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon minced ginger
- 1/4 1/4 1/4 cup finely chopped bamboo shoots
- to everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- FOR THE DOUGH:
- 1 1 1 cup wheat starch
- 1/2 1/2 1/2 cup cornstarch (or tapioca starch)
- 1/3 1/3 1 to 2 water (add an additional 1 to 2 teaspoons in dryer climates)
- 2 2 2 teaspoons lard (or oil)
- Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly so the mixture quickly turns into a translucent dough.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- YOU ARE READY TO ASSEMBLE AND COOK THE DUMPLINGS:
- to 3” the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle.
- Har Gow, by thewoksoflife.com
- Add a spoonful of filling and fold the dumpling as shown in our video. Sorry for the abysmal quality of this video. We’ll get better, we promise.
- Continue assembling until all the dumplings are made.
- Har Gow, by thewoksoflife.com
- 6 to water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow, by thewoksoflife.com
- Har Gow
- 1 Time: 1 hour
- 20 Time: 20 minutes
- 1 20 1 hour, 20 minutes
- 18 18 dumplings
- Ingredients
- For the filling:
- 1/2 1/2 1/2 pound raw shrimp, peeled, de-veined and patted dry
- 1 1 1 teaspoon oyster sauce
- 1 1 1 tablespoon vegetable oil
- 1/4 1/4 1/4 teaspoon white pepper
- 1 1 1 teaspoon sesame oil
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon minced ginger
- 1/4 1/4 1/4 cup finely chopped bamboo shoots
- For the dough:
- 1 1 1 cup wheat starch
- 1/2 1/2 1/2 cup cornstarch (or tapioca starch)
- 1/3 1/3 1 to 2 water (add an additional 1 to 2 teaspoons in dryer climates)
- 2 2 2 teaspoons lard (or oil)
Preparation
Step 1
For the filling:For the filling:
Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
For the dough:
Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
To assemble and cook the dumplings:
Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.