International Cuisine > Chinese Cuisine > Dumplings & Buns > Steamed Dumplings Recipe (Shumai, Har Gow)
Har Gow: Translucent Shrimp Dumplings
Master the art of making Har Gow, delicate and translucent steamed shrimp dumplings. This dim sum favorite features a chewy skin and a flavorful shrimp filling.
Ingredients
- 300 g Shrimp, peeled and deveined
- 100 g Wheat Starch
- 30 g Tapioca Starch
- 150 ml Boiling Water
- 1 tbsp Lard or Vegetable Shortening
- 50 g Bamboo Shoots, finely diced
- 1/2 tsp Ginger, grated
- 1/2 tsp Sesame Oil
- Pinch null White Pepper
- Pinch null Salt
- 1/4 tsp Sugar
Preparing the Shrimp Filling
Divide the shrimp into two portions. Roughly chop half of the shrimp. Then, using the back of your knife, mince the chopped shrimp into a paste. This helps bind the filling together. Leave the other half of the shrimp whole or cut into larger pieces.
Mixing the Filling
In a bowl, combine the shrimp paste, the larger shrimp pieces, diced bamboo shoots, grated ginger, sesame oil, white pepper, salt, and sugar. Mix well and set aside.
Making the Dough
In a heatproof bowl, combine the wheat starch and tapioca starch. Gradually pour the boiling water over the starch mixture, stirring constantly with chopsticks or a wooden spoon. The mixture will become a sticky dough. Add the lard or vegetable shortening and knead the dough until it is smooth and pliable. The dough should be soft and slightly translucent. If the dough is too dry, add a little more hot water, a teaspoon at a time. If it's too sticky, add a little more wheat starch.
Shaping the Dumplings
On a lightly floured surface, roll the dough into a long log. Cut the log into small pieces (about 10-12 grams each). Flatten each piece into a circle using the side of a cleaver or a dumpling press. The circles should be thin and translucent. Place a spoonful of the shrimp filling in the center of the wrapper. Fold the wrapper in half to form a half-moon shape. Pleat one side of the wrapper to seal the dumpling. The pleats should be neat and even.
Steaming the Har Gow
Line a steamer basket with parchment paper or a damp cloth to prevent sticking. Arrange the har gow in the steamer basket, leaving some space between them. Bring water to a boil in a wok or pot. Place the steamer basket over the boiling water, ensuring that the bottom of the basket doesn't touch the water. Cover the steamer and steam for 8-10 minutes, or until the wrappers are translucent and the shrimp is cooked through.
Serving the Har Gow
Carefully remove the har gow from the steamer basket and serve hot. You can serve them with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts Estimated per 100g of product
Calories: Approximately 150-180 kcal Protein: 12-15g Fat: 5-8g Carbohydrates: 15-20g Note: These values are estimates and can vary based on specific ingredients and preparation methods.
Other Important Considerations for Nutrition
Har Gow can be relatively low in fat, especially if made with lean shrimp and without excessive oil. The wheat starch-based dough provides carbohydrates, while the shrimp offers a good source of protein. Be mindful of the sodium content, especially if using soy sauce as a dipping sauce. Steaming is a healthy cooking method that preserves the nutrients.
FAQ
-
Why is my Har Gow dough cracking?
If the dough is cracking, it is likely too dry. Try adding a little more hot water, a teaspoon at a time, and kneading until smooth. -
How do I prevent the dumplings from sticking to the steamer?
Line the steamer basket with parchment paper or a damp cloth to prevent sticking. Make sure the surface is well-prepared before steaming. -
Can I use pre-made dumpling wrappers for Har Gow?
No, you cannot use regular dumpling wrappers for Har Gow. Har Gow requires a specific type of dough made with wheat starch and tapioca starch to achieve the translucent and chewy texture.