Har gow is the dumpling that intimidates everyone. That translucent wrapper. Those perfect pleats. But here’s the truth: it’s just starch, hot water, and shrimp.
The wrapper is tricky but not impossible. The filling is easy. And when you bite into that juicy, bouncy shrimp filling? You’ll never order dim sum again.
Makes 20 dumplings.
Step-by-Step Instructions
Make the Filling
Chop half the shrimp into small pieces. Leave the other half whole or roughly chopped.
Combine all filling ingredients. Mix well. Refrigerate while you make dough.
Make the Dough (Critical Step)
Mix wheat starch and tapioca starch in a bowl.
Pour in boiling water. Stir quickly with a chopstick.
Add oil. Knead until smooth (2-3 minutes). Cover with plastic wrap—it dries out fast.
Roll the Wrappers
Divide dough into 20 small balls. Keep covered.
Flatten each ball on a lightly oiled surface. Roll into a 3-inch circle.
Use a bench scraper to lift—dough is delicate.
Fill and Pleat
Place 1 teaspoon of filling in the center of the wrapper.
Fold into a half-moon. Pleat the top edge 4-5 times, pressing to seal.
Steam
Line steamer with parchment or cabbage leaves. Place dumplings 1 inch apart.
Steam over boiling water for 6-8 minutes until translucent.
Serve Immediately
Har gow does not wait. Serve hot with soy sauce, chili oil, or black vinegar.
Summary
Prep Time: 40 minutes | Cook Time: 8 minutes | Total Time: 48 minutes
Yield: 20 dumplings
Difficulty: Medium (wrapper takes practice)
Storage Notes
How to Store:
- Fresh only. Har gow is best eaten immediately.
- Freeze uncooked: Freeze on a tray for 2 hours, then bag. Steam from frozen, add 2-3 minutes.
- Leftover wrappers: Dough doesn’t store well. Make all dumplings or discard extra dough.
Pro Tip:
Use boiling water for the dough. Not hot. Not warm. Boiling. That’s how you get the translucent crystal texture.
