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🇨🇳 A TASTE OF CHINA
Har Gow Dim Sum.
The king of dim sum — translucent, pleated shrimp dumplings steamed to perfection. A test of any dim sum chef's skill and the crown jewel of yum cha.
- Total time
- 90 min
- Servings
- 4 people
- Difficulty
- Hard
Ingredients
For 4 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
5 stepsMake the wrapper dough
Mix wheat starch and tapioca starch. Pour boiling water over and stir immediately until a shaggy dough forms. Knead with a little oil until smooth. Keep covered with a damp cloth.
10 min
Make the filling
Chop shrimp roughly — not too fine. Mix with bamboo shoots, soy sauce, sesame oil, cornstarch, white pepper, and salt. Refrigerate for 15 minutes.
20 min
Roll and fill
Divide dough into small balls. Using a greased cleaver or flat knife, press each ball into a thin circle. Place 1 tsp filling in the center.
20 min
Pleat the dumplings
Fold the wrapper in half over the filling. Starting from one end, make small pleats along the edge to seal, creating the signature crescent shape with 7-9 pleats.
15 min
Steam and serve
Place dumplings in a lined bamboo steamer. Steam over boiling water for 6-8 minutes until translucent and the shrimp is cooked through. Serve with soy sauce and ginger.
8 min
Cooking Tips
The har gow wrapper dough is made with wheat starch, not regular flour — this is what creates the translucent appearance. Keep the dough covered with a damp cloth at all times.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 320 kcal
- protein
- 18 g
- carbs
- 42 g
- fat
- 8 g
- fiber
- 2 g
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