Steamed Shrimp dumpling recipe- How to make the best Har Gow (蝦餃)
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- Опубліковано 27 лис 2024
- This video shows you how to make shrimp dumpling in detail.
Har Gow is the transliteration of the Chinese term 蝦餃, means shrimp dumpling. Along with Shumai and Char Siu Bao, they form the triumvirate of the world famous Cantonese Dim Sum.
Har Gow is by far the most artistry one, with the bright pink chunks of fresh shrimps veiled thought the thin, stretchy, chewy, delicate and translucent wrapper.
This true staple of Cantonese tradition looks simple, but many people are hesitating to make it at home due to the technique involved. What you need is some practice how to pleat the dumplings, although the presentation does not affect the taste of Har Gow.
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Recipe and full notes here:
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Website: tasteasianfood...
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![Har Gow, Steamed Shrimp Dumplings Dim Sum 🦐🥟 蝦餃的做法，經典的粵式點心！[My Lovely Recipes]](/img/n.gif)
Thank you for sharing the best recipe I have seen on UA-cam.
I made this for my family this morning since all of our favorite dimsum places are closed! I messed up while wrapping and they fell open while steaming but they came out super yummy. Thank you so much!
Thanks for trying the recipe. Glad to hear that you enjoyed it.
I was looking for the best har how recipe and what a surprise to come across your blog giving such a detailed description on everything I want to know about har how. I will try your recommendation and hope it turns out well.
Thank you for visiting my UA-cam channel. If you have any question about the recipe, please leave it in the comment column of my blog post. Wishing you all the best in making the har gow.
KP Kwan
Taste of Asian Food hi there can i please have the measurements fo all seasoning
This video was exactly what I was looking for. 🥰 Thanks 👍
你好 我可不可以不用 tapioca flour
It's so hard to find it, is there a replacement of that?
Can. Use any starch 淀粉 (cornstarch, wheat starch., potato starch). Not flour 面粉。
@@TasteofAsianFood thank you very much 謝謝你 :)
You are the best!! Thanks so much
Hello Mr. Kwan, is there an alternative to making the har gow wraper myself, i.e. can I use the won-ton/shomai wraper instead?
The texture of the shrimp dumpling wrapper looks and taste different from wonton wrapper. Therefore I don't think it is a good option.
My comfort food! Will try this soon! Thank you very much for sharing the recipe!!😊
Love your video, thanks!
Thanks for watching and hope you will enjoy the shrimp dumplings.
Awesome video but your website no longer works. Please bring it back as it was an awesome reference.
Thanks for informing. The website is working now.
Thanks heaps. Love the videos, love the recipes...
Amazing video!
thanks so much very nice
Really helpful! Thanks for sharing!
You are welcome and hope you will enjoy the shrimp dumplings.
How much salt do I add for the filling? I followed the directions and two teaspoons was way too much!!
Should I use toasted sesame oil or pure Untoasted sesame oil?
I use the untoasted one, but I think the difference is small for this recipe.
Thank you for answering. I ended up using toasted and the seasoning came out too strong. It was very good nonetheless, thank you for sharing this recipe.
Hello, I've been trying to make har gow probably the 10th time by now. While kneading the dough, everything seems fine. But after steaming, the har gow lost their shapes and just turned into blobs. Do you have any idea what might have happened? I've tried multiple recipes and also have the same issues. I'm sure I'm using wheat starch but not sure what went wrong.
It sounds like the dumpling lost its shape after steaming. I have not encountered this before but guess it might be the amount of water. (take into consideration that your use starch, and not flour). I will try to reduce the amount of water in the skin. The amount of water in the recipe serves as a guide as the type and quality of the starch can vary.
Great video, can i use bamboo shoots from a can if i can't get fresh ?
Yes. No problem.
Thanks for sharing your recepy! I do have a question, i can't consume alcohol so is it okay of I leave the wine out? Does it make a big difference and can I substitute it ?
Sir! What's the replacement of bamboo shoot?
You can omit it as there's no substitution. Fortunately, it will not affect the final result too much.
@@TasteofAsianFood thank you sir.
I will try this
Thank you,
The best video about har gow xie xie 😍
You are welcome. Really hope that the video can help you to will make a batch of Har Gow and enjoy!
Can't you use a rolling
Pin instead of cleaver knife for flattening the dough sir to make it easier?
Sure. Either way. It is just the traditional way with a cleaver.
Do we need wheat starch ad bamboo shoots? What can we add if we dont have those?
You can either include bamboo shoots or omit it. If wheatstarch is unavailable, try to substitute with cornstarch.
Please tell more detail about how much tropical flour, wheat starch and boiling water, many thanks
Wow this is not too difficult after all ! Thank's for the recipe
Abdurasul You are welcome to try. Hope the instruction of making Har Gao is clear enough.
How about potato starch?
You can use it to replace other starch.
Taste of Asian Food Thank you🙂
hi, thx for sharing! what if I add an egg into the filling mixture? would the result become ore juicy?
Yummy!
您好。。师傅做的非常好。。。。。。。师傅我也会但不怎么好。。。。跟着你学。。。谢谢
师傅不敢当。大家交流互相学习。我每做一次就等于多学一次。
It looks like your website is down :/
Yes. it was down for half a day. My web hosting guy just restarts it and now it is working fine. Thanks for informing.
Hi, I have been trying to make the har gow using your recipe and instructions 3 times so far but still fail, I have been noticing these 2 similar mistakes in my cooking but don't know how to correct them:
1) When flatten the dough out into thin disks, I notice my dough stuck onto the surface no matter how much oil I applied onto the surface. I used a marble pastry board, I notice you and other chefs are using wooden board, is that water you applied onto the board or is it oil? If my dough is that sticky, is it because it does not have enough wheat starch?
2) When finished steaming, the skin seems to be really wet, sticky and easy to break. For this one I don't know what the error is :/
I've tried another recipe where they use 1 part rice flour to 1 part tapioca starch, the skin taste a lil better but the texture is not as soft, and the color turns greyish after cooking. Can you give my some more suggestions?
Thank you!
Hi Anna,
I am trying to visualize your problem and hope the following helps.
It sounds like the dough for making the skin is too wet, as it was sticky on the table and soft and wet.
1. Try to reduce the water further (from 160 percent to say 140 percent). I am taking the bet that you follow the recipe but using different brands of tapioca and wheat starch that I have, and the water holding power might be different.
2. Another point is to make sure you are using wheat starch 澄麵粉, not the normal wheat flour for making a cake. They are not the same.
Hope this works!
KP Kwan
My favorite dimsum
Very good
Hi there. How did you har gao skin turn out? From your recipe you are using 1:1 ratio for wheat starch and tapioca starch. I see Chef Wantanmien is using 1:0.5 in her recipe, meaning she is using more wheat starch than tapioca starch. Please reply. Thank you.
Hi Lotus,
Your question is an interesting one, which I have been trying to look for the answer when I set up the recipe.
In short, there is no fixed rule. I have tried four combinations of wheat starch, tapioca starch, and oil, and finally, settle with the one in the recipe.
You can read about this in my article (and recipe), under the section "Step by step guide to make the best Har Gow" I have listed down the ratio of the ingredients for the dumpling skin there.
You can access the article by clicking this link:
tasteasianfood.com/har-gow/
Thank you and hope that this is helpful to you.
Best regards,
KP Kwan
It is very hard to get wheat starch .what flour I can replace
Please replace with cornstarch or potato starch. Use starch , not flour please.
What are the measurements for this recipe?
OMG YES DIM SUM ALL I NEED IS CHEUNG FANG MCOI!
What are the portion of powder ?? If you want to show people how to cook then show properly.
Please click the link in the description below the video to download and read the full recipe (ingredients and instructions).
For your convenience, here is the link to the recipe:
tasteasianfood.com/har-gow/
"Har How to make the best Har Gow"
hi, what type of flour did you use for wrapper?
I have included the link to the recipe page on my website. Please refer to the recipe. It is made with wheat starch and tapioca starch.
tasteasianfood.com/har-gow/
C Capone it is wheat flour and tapioca flour
Ingredients for the wrapper:
The dough
50 g wheat starch
50 g tapioca starch
1/2 g salt
1/4 teaspoon vegetable oil
160 ml boiling water
You can get the recipe at my website. tasteasianfood.com/har-gow/
C Capone 吖
Nice chef
Thank you.
every time i make the dough, it turns into a white soup...
Everything was good, except the English translation !😀😀😀
Thank you