Recipes in the world of Flavilo

Crystal Shrimp Dumplings (Har Gow) with translucent dough, served in a bamboo steamer

Crystal Shrimp Dumplings (Har Gow)

Har Gow, also known as Crystal Shrimp Dumplings, is one of the most iconic dishes in dim sum restaurants. Its origins can be traced back to Cantonese cuisine, where the dough is translucent and the filling consists of fresh shrimp and crisp bamboo shoots. These dumplings require special attention, as the dough is fragile, but when prepared well, a transparent, silky wrapper encases the juicy, flavorful filling. Har Gow is often a measure of a chef's expertise. The aroma of Har Gow after steaming is slightly sweet and oceanic – the natural combination of shrimp and bamboo shoots makes this dish a perfect appetizer. Tip: The secret to perfect dough is hot water and quick kneading – without this, the dough will crumble or not become translucent!

Prep Time 40 min
Preparation 7 min
Total 47 min
980 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 100 g Tapioca Starch
⭕ 100 g Wheat Starch
⭕ 180 ml Hot Water
⭕ 200 g Shrimp (raw, peeled and deveined)
⭕ 50 g Bamboo Shoots (finely chopped)
⭕ 1 tbsp Sesame Oil
⭕ 1 tbsp Light Soy Sauce
⭕ 0.25 tsp Salt
⭕ 0.5 tsp Sugar
⭕ 1 pinch White Pepper

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    Preparation Steps

    1

    In a bowl, combine the tapioca starch and wheat starch. Gradually pour in the hot water, mixing quickly until a smooth, pliable dough forms. Cover with a damp kitchen towel to prevent it from drying out.

    2

    Finely chop the shrimp and mix it with the finely chopped bamboo shoots, sesame oil, light soy sauce, salt, sugar, and a pinch of white pepper. This creates the fresh and slightly savory filling.

    3

    Divide the dough into small pieces, roll them into balls, and then flatten them into thin, circular wrappers. The dough is delicate, so work gently.

    4

    Place a small spoonful of filling in the center of each wrapper, fold it in half, and pinch the edges to seal. For the classic har gow pleating, pinch one side of the dough into pleats while leaving the other side smooth. This helps to create a tight seal.

    5

    Place the dumplings on parchment paper or on a lettuce leaf in a bamboo steamer. Steam over high heat, covered, for 6-7 minutes, until the dough becomes translucent and the filling is cooked through.

    6

    After steaming, let the dumplings rest for 1-2 minutes under the lid, then carefully serve. They are best enjoyed fresh, as the dough is soft and springy when warm.