Cantonese · Appetizers & Sides

Har Gow Shrimp Dumplings

蝦餃

Makes 18 dumplings · Prep: 50 minutes · Cook: 12 minutes · Total: about 1 hour

I know making har gow from scratch is a little ambitious for dim sum at home, but the shrimp filling is worth it. I leave half the shrimp in pieces so the center stays bouncy instead of turning into a smooth paste.

The wrappers are the fussy part. Keep the dough covered and roll one at a time. And do not worry if the pleats look weird! Mine definitely do. A well-sealed half-moon tastes exactly the same.

Ingredients

Instructions

1. 1

   Prepare the shrimp

   Pat the shrimp dry. Roughly chop half into pea-size pieces. Mince the other half, then press and smear it against the cutting board with the side of a knife until it becomes a coarse paste. This gives the filling both bounce and distinct pieces of shrimp.

2. 2

   Mix the filling

   Put the shrimp in a bowl with the oyster sauce, sesame oil, neutral oil, sugar, salt, white pepper, and ginger. Stir firmly in one direction for 2 to 3 minutes. It is ready when the filling gathers around the spoon instead of sliding around the bowl and a lifted spoonful holds its shape for a few seconds. Fold in the bamboo shoots. Refrigerate while you make the dough.

3. 3

   Set up the steamer

   Add about 2 inches of water to a wok or steamer and bring it to a steady boil. The water should sit below the steamer basket, not touch it. Line the basket with perforated parchment or set out thin carrot slices so the dumplings will not stick.

4. 4

   Make the wrapper dough

   Bring the water to a full boil. Whisk the wheat starch and tapioca starch in a heatproof bowl, then pour in all the boiling water while stirring quickly with chopsticks or a sturdy spoon. Keep stirring until the dough forms translucent clumps and no dry starch remains. Mix in the oil and let the dough stand for 2 minutes, just until you can handle it.

5. 5

   Knead and divide

   Turn the warm dough onto a clean work surface and knead for 2 to 3 minutes. Stop when it looks smooth and no longer breaks apart as you fold it. Roll it into a log, weigh the dough, and divide that number by 18 so the pieces are even. Keep every unused piece under a damp towel.

6. 6

   Roll one wrapper

   Take out one piece of dough and flatten it. Roll it into a 3-inch circle, turning the dough between passes. The center should be slightly thicker than the edge, and the outer ½ inch should be thin enough that you can faintly see the work surface through it. If the rim cracks, knead a few drops of hot water into that piece before trying again.

7. 7

   Fill and seal

   Place a scant 2 teaspoons filling just off-center, leaving a clean ¼-inch border. Pleat one side against the other, or fold the wrapper into a half-moon and pinch the seam firmly closed. Wipe away any filling that touches the edge because a greasy seam will open in the steamer. Set the dumpling on the prepared liner and cover it loosely while you shape the rest of that batch.

8. 8

   Steam the har gow

   Arrange the dumplings with at least 1 inch between them. Cover and steam over high heat for 6 minutes. The wrappers should look glossy and translucent, with no chalky white patches, and the shrimp should be opaque. Steam in two batches if the dumplings would otherwise touch.

9. 9

   Serve

   Let the har gow sit for 1 minute so the wrappers can set, then lift them from the steamer with a thin spatula. Serve hot, with chile oil if you want it.

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