Chinese Shrimp Har Gow
Har Gow is one of the most well-known dim sum dishes, originating from Canton and originally made to celebrate fresh spring shrimp. Its crystal-clear, translucent dough earned it the nickname 'crystal dumpling,' and its preparation requires a special technique. Making har gow can be challenging for beginners, but it's worth the effort: the dough is elastic yet translucent, and inside hides juicy, finely spiced shrimp and bamboo shoots. When serving, it is offered with soy sauce or a spicy dipping sauce. This dish is ideal as an appetizer for festive dinners or gatherings with friends, and is sure to impress guests with its sophistication.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the tapioca starch and wheat starch. Gradually pour in the hot water, mixing constantly. Then, add the lard and knead until you have a smooth, pliable dough. Cover and let it rest for 20 minutes.
2
Finely chop the shrimp and bamboo shoots. Combine them with the ginger, soy sauce, sesame oil, salt, and white pepper. Refrigerate the filling for 15 minutes to allow the flavors to meld and to make it easier to handle.
3
Divide the dough into small pieces and shape them into balls. Roll each ball into a thin, translucent circle. Tip: Use tapioca starch to prevent sticking, as this dough is particularly delicate.
4
Place a teaspoon of filling in the center of each dough circle. Fold in half and pleat the top edge with your fingertips to create the classic har gow shape, ensuring a decorative and secure closure.
5
Place the dumplings in a bamboo steamer lined with parchment paper, making sure there is enough space between them, as they will expand slightly during steaming.
6
Steam over boiling water for 6–8 minutes. The dough is ready when it becomes translucent, and the filling is visible. Serve immediately with soy sauce or a spicy vinegar dipping sauce.
