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Har Gow (Shrimp Dumplings)
Translucent, pleated shrimp dumplings steamed to silky perfection — the benchmark dish of any dim sum chef.
60 mins
10 mins
4 people
Cantonese
Wheat starch
NOT regular flour
200g
Hot boiling water
220ml
Tapioca starch
50g
Lard or shortening
2 tbsp
Shrimp
Peeled, deveined
400g
Water chestnuts
Finely chopped
80g
Sesame oil
1 tsp
Salt
1 tsp
Sugar
1/2 tsp
White pepper
1/4 tsp
Cornstarch
1 tsp
🍽️ Bamboo steamers
→ Any steamer basket with parchment paper
Same result, just different equipment
🍽️ Dim sum kitchen speed
→ Practice the pleating technique on your own pace
Taste is identical, presentation improves with practice
Mix wheat starch and tapioca starch. Pour in boiling water and stir immediately with chopsticks. Add lard, knead into smooth dough.
💡 Pro Tip: Must use boiling water — it gelatinizes the starch for that translucent wrapper.
Mix filling: roughly chop half the shrimp (keep chunks), combine with water chestnuts, seasonings.
💡 Pro Tip: Chunky shrimp filling gives the characteristic snap and bite of great har gow.
Divide dough into small balls. Use a lightly oiled cleaver or flat bottom to press each into a thin disc.
💡 Pro Tip: The back of a cleaver gives that characteristic thin, translucent round shape.
Place filling in center, fold and pleat 7-8 pleats on one side to close.
💡 Pro Tip: Traditional har gow has 7-13 pleats — more pleats indicates a skilled chef.
Steam on oiled parchment in bamboo steamer over boiling water for 7-8 minutes.
💡 Pro Tip: Don't over-steam — wrapper becomes tough. 7-8 minutes is the sweet spot.
- ✓Wheat starch (not flour) is non-negotiable for the translucent wrapper
- ✓Boiling water only — cold water won't work
- ✓Keep dough covered while working — it dries out immediately
- ✓Oil your work surface and cleaver, not the dough
- ✓Serve immediately from steamer — they get tough when cold
- →With chili oil
- →With soy sauce and ginger slices
- →As part of a full yum cha spread