Har Gao (Shrimp Dumplings)

Delight your taste buds with the quintessential dim sum favorite, Har Gao (Shrimp Dumplings), a true masterpiece of Cantonese cuisine! These delicate, translucent dumplings are filled with a savory mixture of succulent shrimp, crunchy bamboo shoots, and rich pork fat, perfectly seasoned with white pepper, sesame oil, and a hint of sugar. Wrapped in a silky, hand-kneaded dough made from potato and wheat starch, each dumpling is carefully pleated and steamed to perfection, resulting in a tender bite that melts in your mouth. Whether served as an appetizer or the star of your dim sum spread, these homemade shrimp dumplings pair wonderfully with soy sauce or chili oil for dipping. Perfect for a fun weekend cooking project or your next dinner party, this recipe promises authentic flavors and an impressive presentation.

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 250 grams raw shrimp, peeled and deveined
• 50 grams bamboo shoots, finely chopped
• 30 grams pork fat, finely minced
• 0.5 teaspoons white pepper
• 0.5 teaspoons salt
• 0.5 teaspoons sugar
• 1 teaspoons sesame oil
• 1 teaspoons cornstarch
• 75 grams potato starch
• 35 grams wheat starch
• 180 milliliters boiling water
• 1 tablespoons vegetable oil

Directions

Step 1

Begin by making the shrimp filling. Chop the raw shrimp into small pieces and place them in a mixing bowl.

Step 2

Add the finely chopped bamboo shoots, minced pork fat, white pepper, salt, sugar, sesame oil, and cornstarch to the shrimp. Mix well until all ingredients are evenly combined. Cover and refrigerate the filling while you prepare the wrapper dough.

Step 3

For the wrapper, combine potato starch and wheat starch in a mixing bowl.

Step 4

Gradually pour in the boiling water, stirring quickly with a spatula to combine the ingredients into a rough dough.

Step 5

Add the vegetable oil and knead the dough until it becomes smooth and pliable. If the dough is too sticky, add a little more potato starch; if it is too dry, add a small amount of water.

Step 6

Divide the dough into small balls, each about 15-20 grams.

Step 7

Keep the dough covered with a damp cloth to prevent it from drying out while working.

Step 8

Roll each ball between two sheets of plastic wrap to form a thin, circular wrapper about 3 inches in diameter.

Step 9

Place about a teaspoon of the shrimp filling in the center of each wrapper.

Step 10

Carefully fold the wrapper in half over the filling to form a half-moon shape and pleat the edges, ensuring they are sealed tightly.

Step 11

Line a bamboo steamer basket with parchment paper or a cabbage leaf.

Step 12

Place the har gao in the steamer basket, leaving some space in between each dumpling.

Step 13

Set the steamer over boiling water and steam the dumplings for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.

Step 14

Serve the har gao immediately with your choice of soy sauce or chili oil for dipping.

Nutrition Facts

Serving size	657.1 grams (657.1g)

Amount per serving	% Daily Value*
Calories	1173

Total Fat 58.20g	75%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 14.20g
Cholesterol 501mg	167%
Sodium 1502mg	65%
Total Carbohydrate 99.70g	36%
Dietary Fiber 1.90g	7%
Total Sugars 3.60g
Protein 61.60g	123%

Vitamin D 0IU	0%
Calcium 196mg	15%
Iron 1mg	8%
Potassium 958mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 21.1%

Carbs: 34.1%