|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 95g||122%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 114g||42%|
|Dietary Fiber 4g||14%|
|Total Sugars 2g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether listed on the menu or featured on the dim sum cart at your local Chinese restaurant, har gow (xia jiao), or steamed shrimp dumplings, are often the most popular items ordered, and one of the classic dishes on which dim sum chefs used to be judged. Silky on the outside with a chewy and flavorful filling, these dumplings are made of translucent wrappers that hold a shrimp and vegetable mixture seasoned with rice wine and sesame oil. It makes for a flavorful, delicate, and light-tasting pocket of food.
The most challenging part of har gow is handling the dough, which is very sticky and can break apart easily, but as long as you follow the instructions, get multiple people involved, and don't rush, it's a rewarding effort.
These steamed dumplings are a perfect appetizer or a side dish with other dim sum classics such as buns, other dumplings filled with pork, or lotus leaf wraps. You'll need a bamboo steamer, and a heat resistant plate that fits inside it, for the dumplings, but you can find those in some supermarkets, major cities that have Chinatown neighborhoods, or online. Serve hot with hot chili oil or soy sauce for dipping.
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
2 pinches salt (or to taste)
1 pinch white pepper
1 large egg white (lightly beaten)
2 teaspoons cornstarch
For Shaping the Dough:
1/3 cup vegetable oil (or as needed)
Note: While there are multiple steps to this recipe, this shrimp dumpling is broken down into workable categories to help you better plan for preparation and cooking.
Make the Dumpling Dough
Gather the ingredients.
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 begin using 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.
Make the Filling
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.
Form the Dumplings
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.
Cook the Dumplings
Prepare a pan at least 2 inches larger than the bottom of your steamer. Add 2 inches of water and bring to a boil.
Arrange an oiled plate inside a 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!
Is the Dough for Dumplings Gluten-Free?
Most doughs used to make dumplings are wheat-based and thus not suitable for a gluten-free diet. Some doughs, like the one used in this recipe, are made out of wheat starch and tapioca starch, which are technically two gluten-free ingredients. Sourced from wheat, potatoes, or corn, wheat starch is a carbohydrate used to stabilize many baking products, as is tapioca starch, but it can still contain traces of gluten depending on where it was sourced from and therefore, not be suitable for people who adhere to a strict gluten-free diet.
How to Store and Reheat Har Gow
- Any leftover har gow should go in the fridge in an airtight container. Place the individual dumplings not touching one another to avoid sticking and breakage of the wrapper. The dumplings will keep for up to 3 days.
- For reheating, the best method is to use steam again, but because they're already cooked inside they don't need as much time. Check for temperature after 5 minutes, but don't overheat, as the filling can dry out and the dumpling can get gummy.