Appetizer: China – 蝦餃 ▶ Har Gow (Cantonese Steamed Shrimp Dumplings)

Serving Size: 10

Approximate Time

Prep 1 hr

Cook 8 min

Additional 15 min

Total 1 hr 15 min

Ingredients

1 2/3 cups (200 g) wheat starch (not wheat flour)
1/4 cup (30 g) tapioca starch
3/4 cup + 1 tbsp (200 ml) boiling water
1 tbsp (15 ml) neutral oil (vegetable or peanut)
1/2 tsp salt
1 lb (450 g) fresh shrimp, peeled, deveined, roughly chopped
2 tbsp (30 g) minced fatty pork or pork fatback (optional)
1/4 cup (50 g) bamboo shoots or water chestnuts, very finely diced
1 small egg white
1 tbsp (8 g) cornstarch
1 tsp Shaoxing wine (or dry sherry)
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp salt (adjust to taste)
1/8 tsp white pepper
1 tbsp finely minced scallion
1 tsp finely minced fresh ginger
Sesame oil or neutral oil for brushing
Small squares of parchment or cabbage leaves (to line the steamer)
Water for steaming
Bamboo steamer or metal steamer, pot or wok to fit

Instructions

1. Prepare the filling: coarsely chop about three-quarters of the shrimp; finely chop the remainder for a mix of texture and paste. If using, finely mince the pork or fatback.
2. In a bowl, combine the chopped shrimp, minced pork (if using), diced bamboo shoots or water chestnuts, egg white, cornstarch, Shaoxing wine, soy sauce, sesame oil, sugar, salt, white pepper, scallion, and ginger. Mix thoroughly until slightly sticky and cohesive; chill in the refrigerator while you make the dough (15–20 minutes).
3. Make the dough: place wheat starch, tapioca starch, and salt in a heatproof bowl and whisk to combine.
4. Carefully pour the boiling water into the starch mixture while stirring with a wooden spoon or spatula until it comes together into a rough mass.
5. Add 1 tbsp oil and knead (careful — it will be hot at first) until the dough is smooth and pliable. If the dough is crumbly, add a teaspoon of warm water; if too sticky, dust with a little extra wheat starch. Cover with a damp cloth and let rest for 10 minutes.
6. Divide the dough into 25–30 equal pieces (about 15–18 g / 0.5–0.6 oz each). Keep pieces covered so they do not dry out.
7. Working with one piece at a time, roll between oiled plastic wrap or on a lightly oiled surface into a thin round about 7–8 cm (2.5–3 in) diameter. The wrapper should be thin at the edges and slightly thicker in the center.
8. Place about 1 level teaspoon (or a small ball) of filling in the center of the wrapper. Brush a little water or oil on the edge if needed, fold and pleat to form the signature crescent/pleated dumpling (aim for 6–8 pleats). Pinch to seal tightly so no gaps remain.
9. Place each finished dumpling on a small square of parchment or on a lightly oiled cabbage leaf in the steamer. Leave a little space between dumplings.
10. Prepare the steamer: bring water to a rolling boil in the wok or pot. Place the bamboo steamer (or metal steamer) over the boiling water. If using stacked steamers, keep to one layer for even cooking.
11. Brush the top of the dumplings lightly with a little oil (prevents sticking and gives shine). Steam over high heat, covered, for 6–8 minutes (timing depends on size; shrimp should turn opaque pink and filling should be hot). Do not open the lid frequently.
12. When done, remove steamer from heat and let sit covered for 30 seconds to 1 minute to settle, then transfer dumplings to a serving plate.
13. Serve immediately with dipping sauces such as light soy sauce, black vinegar, chili oil, or a mixture of soy, sesame oil, and rice vinegar.