Har Gow Or Chinese Shrimp Dumplings Recipes

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HAR GOW (DIM SUM SHRIMP DUMPLINGS)



Har Gow (Dim Sum Shrimp Dumplings) image

This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.

Provided by Judy

Categories     Dim Sum

Time 1h20m

Number Of Ingredients 13

1/2 pound raw shrimp (peeled, de-veined, and patted dry)
1 teaspoon oyster sauce
1 tablespoon vegetable oil
1/4 teaspoon white pepper
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/4 cup bamboo shoots
1 cup wheat starch
1/2 cup cornstarch
1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates))
3 teaspoons lard ((or oil))

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HAR GOW OR CHINESE SHRIMP DUMPLINGS



Har Gow or Chinese Shrimp Dumplings image

This recipe for plump Har Gow, Chinese shrimp dumplings dim sum, is much easier than you probably think. The dough is surprisingly easy to work with. The filling is tender, juicy, and full of flavor. Make them to celebrate Chinese New Year or any time! This recipe was inspired by one from Classic Deem Sum: Recipes from Yank Sing Restaurant, by Henry Chan, Yukiko Haydock, and Bob Haydock.

Provided by Robin Donovan

Categories     Appetizer Recipes

Time 35m

Number Of Ingredients 15

1 ½ cups dumpling flour (or 1 cup wheat starch mixed with ½ cup tapioca starch)
½ teaspoon salt
1 cup boiling water
1 tablespoon plus 1 teaspoon oil
1 pound raw shrimp, peeled, deveined, and chopped
2 tablespoons minced bamboo shoots (see note)
1 tablespoon minced scallion (white only)
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 teaspoons sugar
1 ½ teaspoons xiaoxing wine, sake, dry sherry, or white wine
¾ teaspoon grated fresh ginger
¼ teaspoon white pepper
½ teaspoon kosher salt

Steps:

  • To make the filling, in a medium bowl, combine the shrimp, bamboo shoots, scallion, and ginger and stir to mix. Add the sesame oil, soy sauce, sugar, cornstarch, wine, white pepper, and salt and stir to mix well.
  • To make the dough, in a medium bowl, combine the dumpling flour and salt and stir to mix. Add all but about 2 tablespoons of the boiling water and mix until the flour and liquid come together. Add the remaining water as needed to make the dough come together. Add the oil and mix it in either with a wooden spoon or your hands (be careful using your hands because the dough will be hot from the boiling water).
  • Transfer the dough to an unfloored work surface and knead until it is very smooth. This will take 1 to 2 minutes. Form the dough into a ball, flatten it a bit, and then cut it into quarters. Transfer to a resealable plastic bag, seal, and let rest for a few minutes.
  • Roll one of the 4 pieces of dough into a log about 8 inches long ((leaving the other 3 of the 4 portions of dough in the bag to keep them from drying out). Next cut the log into 8 pieces (see photos-cut the log in half, then cut each half in half, and then in half again.)
  • Take one piece of dough and use your fingers to flatten it into a round disk about 1 ½ inches across and ¼-inch thick. If the dough is too sticky, moisten your fingers very lightly with a bit of cooking oil.
  • Cut the sides of a sturdy Ziploc bag to open it up. Very lightly oil the inside of each half of the bag (I spritz with a tiny bit of oil, then wipe with a paper towel to distribute the oil and remove any excess-you really want just a very light film). Place the bag, open, on a tortilla press or work surface. Place a flattened dough piece on top and press, using the tortilla press, rolling pin, flat-bottomed heavy plate, or another heavy item, flatten into a very thin round about 3 ½ to 4 inches across. Repeat with the other 7 pieces of dough.
  • Place about a heaping teaspoon of filling in the middle of each wrapper, fold one side of the circle up and pleat it into a crescent shape. Bring the other side of the circle up to meet it and press the two sides together firmly, making sure the dumpling is sealed up. See my notes about forming and filling the dumplings in batches.
  • Place a round of perforated parchment in a bamboo steamer (I use a few 9-inch steamer baskets, but you could use one or two larger ones) and arrange the dumplings inside with a bit of space between them.
  • Cover and steam over simmering water for 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 163 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 dumplings, Sodium 677 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CHINESE SHRIMP DUMPLINGS (HAR GOW)



Chinese Shrimp Dumplings (Har Gow) image

With a few helpful tips and tricks, it's fun and rewarding to make these tender and chewy shrimp dumplings for a delicious meal.

Provided by Rhonda Parkinson

Categories     Appetizer

Time 2h35m

Number Of Ingredients 21

For the Dough
3/4 cup wheat starch
2 tablespoons tapioca starch
1/4 teaspoon salt
2/3 cup water (divided, boiling)
2 1/2 teaspoons vegetable oil
For the Filling
6 ounces shrimp (rinsed, tails removed, and chopped)
3 tablespoons bamboo shoots (finely chopped)
1 1/2 teaspoons green onion (finely chopped)
3/4 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper (freshly ground)
1 large egg white (lightly beaten)
2 teaspoons cornstarch
For Shaping the Dough:
1/3 cup vegetable oil (or as needed)
For Serving:
Hot chili oil (to taste)
Soy sauce (to taste)

Steps:

  • Gather the ingredients.
  • In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
  • Cover and refrigerate for 1 hour to give the flavors a chance to meld.
  • In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
  • Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
  • Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
  • Cover and let rest for 20 minutes.
  • Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
  • Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
  • Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
  • Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
  • Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
  • Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
  • Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
  • Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
  • Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

Nutrition Facts : Calories 163 kcal, Carbohydrate 13 g, Cholesterol 44 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 0 g, Fat 10 g, ServingSize 18 rolls, UnsaturatedFat 0 g

HOW TO MAKE THE BEST HAR GOW (蝦餃)



How to make the best Har Gow (蝦餃) image

Shrimp dumpling is one of the most famous Cantonese dim sum available.

Provided by KP Kwan

Categories     Breakfast

Time 26m

Number Of Ingredients 13

50 g wheat starch
50 g tapioca starch
1/2 g salt
1/4 teaspoon vegetable oil
160 ml boiling water
500 g prawns, Weigh before cleaning, then peeled, deveined, and patted dry
50 g bamboo shoot, finely chopped
2 teaspoons salt
5 g sugar
5 g corn starch
1/4 teaspoon ground white pepper
1 tablespoon Shaoxing wine
2 teaspoons sesame oil

Steps:

  • Mix the wheat starch, tapioca starch, and salt in a mixing bowl.
  • Add the boiling water into the mixing bowl. Stir the mixture vigorously until it looks like snowflakes.
  • Add the oil.
  • Knead the dough until soft and pliable.
  • Cover it and let it relax for 5 minutes.
  • Put it on a work surface and roll it into long strips.
  • Cut dough into small portions, 15-20g each.
  • Roll out the dough, and wrap the shrimp filling with the wrapper.
  • Clean and devein the shrimps. Marinate with salt for 5 minutes and wash thoroughly under running water.
  • Chop the shrimp coarsely.
  • Chop the bamboo shoots into small pieces.
  • Mix the shrimps, bamboo shoots, and the seasoning until it becomes sticky.
  • Place the dumplings in the bamboo steamer.
  • Steam for 6 minutes.
  • Serve immediately.

Nutrition Facts : Calories 74 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 15 dumplings, Sodium 611 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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Top Asked Questions

What are har gow dumplings?
These dumplings are traditional Cantonese-style shrimp dumplings. Har Gow has a transparent dough and is filled with a smooth shrimp paste. The unique element of Har Gow dumplings is the translucent dough. It is very simple to make, using a combination of wheat starch, tapioca starch, and boiling water.
How to make shrimp dumplings?
To make the filling, in a medium bowl, combine the shrimp, bamboo shoots, scallion, and ginger and stir to mix. Add the sesame oil, soy sauce, sugar, cornstarch, wine, white pepper, and salt and stir to mix well. To make the dough, in a medium bowl, combine the dumpling flour and salt and stir to mix.
What are dim sum dumplings made of?
Shrimp Dumplings (Har Gow) Har Gow (虾饺) is a popular Cantonese dim sum. The shrimp dumpling is made of shrimp and wrapped with a translucent wrapper. This recipe is easy and the best!
How to make Chinese dumpling dough?
Add the sesame oil, soy sauce, sugar, cornstarch, wine, white pepper, and salt and stir to mix well. To make the dough, in a medium bowl, combine the dumpling flour and salt and stir to mix. Add all but about 2 tablespoons of the boiling water and mix until the flour and liquid come together.

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