Har Gow (Shrimp Dumplings)

0 0
Har Gow (Shrimp Dumplings)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Wrapper
2 1/4 cup Har Gow Flour
1 cup Boiling Water
2 tablespoons Olive Oil
Filling
1/2 pound Shrimp Peeled, deveined and quartered
3 tablespoons Bamboo Shoots Minced
2 tablespoons Shaoxing Cooking Wine
1 tablespoon Soy Sauce
1 tablespoon Cornstarch
1 teaspoon Powdered Ginger
1 teaspoon Ground White Pepper
1 teaspoon Sesame Oil
Garnish
4 leaves Napa Cabbage For steaming
Kitchen Supplies
Bamboo Steamer

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Popular dim sum treat made easily at home with fresh shrimps. Fun and easy to make for a large group.

  • Serves 4
  • Easy

Ingredients

  • Wrapper

  • Filling

  • Garnish

  • Kitchen Supplies

Directions

Share

Steps

1
Done

Make wrapper

Mix 3/4 cup har gow flour with boiling water until all water is absorbed (it should look like paste in texture and still sticky). Let it rest for 5 minutes until it is cool enough to handle with hands. Add 2 tablespoons of olive oil and additional 1 1/2 cup har gow flour. Knead the mixture together to form dough.

Divide the dough into 16 equal-sized pieces and roll each into a ball.

Flatten each ball into the shape of a disc with the palm of your hand - only push down once. Then using your fingers, flatten the edges only of the disc, not the center. This ensures that the center is thick enough so it doesn't break after you add the filling (in other words, the center of the dough should be thicker than the outer edges of it).

2
Done

Make filling

In a medium mixing bowl, using your hands, combine all ingredients for the filling: shrimp, bamboo shoots, shaoxing wine, low-sodium soy sauce, cornstarch, ground ginger, ground white pepper and sesame oil.

3
Done

Wrap the dumplings

One by one, place 1 teaspoon of filling in the middle of a piece of dough. Do not overfill because the dough will break.

Wrap the sides of the dough together, creating pleats to seal the filling inside (about 6 pleats per dumpling).

4
Done

Boil cabbage

Boil the cabbage in a small pot of water so it can lay flat. Lay the cabbage over the bottom of the bamboo steamer.

5
Done

Steam the dumplings

Add 2-inches of water to a large frying pan or wok. Place bamboo steamer in the water (water should not overflow into the bamboo steamer). Bring water to a boil.

Arrange the dumplings on top of the cabbage in the bamboo steamer. Cover the lid and steam for 10 minutes. Dumplings are ready when the skin is translucent and you can see the pinkness of the shrimp inside. Turn off heat and remove bamboo steamer from frying pan. Serve and enjoy hot!

Rebecca Chan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Miso Brown Butter Sauce
next
Pressure Cooker Chicken Congee (Jook)
previous
Miso Brown Butter Sauce
next
Pressure Cooker Chicken Congee (Jook)

Add Your Comment