DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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- Опубліковано 5 гру 2017
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)*
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link: geni.us/JTyAd]
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
*INGREDIENTS FOR THE FILLING*
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots: geni.us/wRpj]
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
*STEP BY STEP*
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
Har gow uses shrimp only. You're making sui mai
I tried this recipe and found the filling to be flavorful but the dough is too thick and doughy. I recommend potatoes starch instead of cornstatch.
One of the best videos on making homemade Har Gow dim-sum at home. What I like are the kitchen tools used in simplifying the process. The mixer apparatus, the circular pattern cutting board, the circular round cutter, the anti-stick carrot base pieces, etc.. The end results are very clean and professional shrimp Har Gow as good as any high-end Chinese dim-sum restaurant. I've also enjoyed the unique methods and preparations that the author used with her culinary experience. A 3-piece set of these delicious shrimp morsels sell for $3 at any dim-sum take-out shop in SF Chinatown, and Clement Street Chinatown. For $10 of ingredients - minus the shrimp - you can make 2 dozen/24 pieces at home. It makes economic cent$ to learn these techniques at home. Thank you !!
This is so good! I thought the next step would be "now get your pre-made wrappers out of their packaging", but you actually made the entire thing! I'll give this a shot one day.
my wrappers completely fell apart. it didn't wrap at all.
So wheat starch doesn’t have gluten. You mean I can eat this exactly like it is? 😭
I found you only yesterday night.i hav to wait till friday night to try this..cant wait..by the way..who agree youtube brings world together? Please state yuor nationalities..and wonder how peaceful this planet be if all these nice people in here are leading the world not the selfish bloodthirsty hoodlooms we have all over? Luv from kerala..India.
She is good...I learned a lot cooking traditional Chinese..I am a Chinese descendant.
Who doesn’t adore Chinese dumplings, and Chinese food in general. Thank you so much for the easy to follow recipe. Pork and Prawn are gorgeous, I also love Scallop and Shiitake. A dipping sauce I like to make is, white wine vinegar, grated garlic and ginger, soy sauce, little Chinese sweet chilli sauce, sesame oil.
With wheat starch, I guess that means this is not a gluten free wrapper? 😞
I made a half batch of these for New Years. I am eating the last one now. These are beyond great. Takes bit of work, but more than worth the work. The taste is nothing like I have had before in Dim Sum. Thanks!
Love how your channel has grown, this is still one of my favorite recipes
Really appreciate your explanations of how certain steps impact the results and why to choose certain ingredients. Look forward to trying some of your recipes. Thanks for sharing!
Yummy! I love the fact that you have shown us how to make the wrap, thanks
I just came across your channel and love your videos! Clear instructions and straightforward..the way it should be. Thank you!
OMG! They look delicious! Thanks for sharing 😊
Thank you so much, I have major food restrictions and have to make everything from scratch.
i love your videos!! har gow are VERY popular in my country and ive always wanted to try to make them myself!!
Wow, just learned that your pleating method is so easy! Thanks so much.
Using the carrot at the base worked fantastic. Yummy thankyou