Har Gow Shrimp Dumplings

Delight in the authentic flavors of dim sum with these handmade Har Gow Shrimp Dumplings, a timeless Cantonese delicacy. Known for their iconic translucent wrappers, these dumplings encase a luscious filling of tender shrimp, optional pork fat for added richness, and crunchy bamboo shoots, all seasoned with sesame oil, soy sauce, and a hint of white pepper. The recipe’s unique wheat and tapioca starch dough ensures a delicate yet pliable texture that beautifully steams to perfection. Ideal for beginner to advanced home cooks, these dumplings are a labor of love and the ultimate crowd-pleaser for your next gathering. Serve them hot with soy sauce or chili oil for an appetizer that’s both elegant and irresistibly flavorful. Perfect for fans of traditional dim sum, this recipe will transport your taste buds straight to a bustling Cantonese tea house.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Raw shrimp, peeled and deveined
• 50 grams Pork fat (optional, for extra richness)
• 30 grams Bamboo shoots, finely chopped
• 1 teaspoon Cornstarch
• 1 teaspoon Sesame oil
• 1 teaspoon Soy sauce
• 0.25 teaspoon White pepper
• 0.5 teaspoon Salt
• 120 grams Wheat starch
• 30 grams Tapioca starch
• 120 milliliters Boiling water
• 1 teaspoon Vegetable oil

Directions

Step 1

Chop the shrimp into small pieces or coarsely mince them. If using pork fat, finely chop it and combine it with the shrimp in a mixing bowl.

Step 2

Add the chopped bamboo shoots, cornstarch, sesame oil, soy sauce, white pepper, and salt to the shrimp mixture. Mix thoroughly until well combined. Cover and refrigerate the filling for 20 minutes.

Step 3

In a separate bowl, combine the wheat starch and tapioca starch. Gradually pour the boiling water into the starch mixture, stirring constantly with a wooden spoon until a dough starts to form.

Step 4

Add the vegetable oil to the dough and knead it on a clean, lightly floured surface until smooth and pliable. Cover with a damp cloth to prevent it from drying out.

Step 5

Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin, round wrapper about 7 cm in diameter. Keep unused dough covered with a damp cloth.

Step 6

Place a small teaspoon of the shrimp filling in the center of each wrapper. Gently fold the wrapper in half and pleat the edges to seal the dumpling, creating a crescent shape.

Step 7

Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between them to avoid sticking during cooking.

Step 8

Bring a pot of water to a boil and place the bamboo steamer over it. Steam the dumplings for 7–10 minutes, or until the shrimp filling is fully cooked and the wrappers become translucent.

Step 9

Carefully remove the dumplings from the steamer and serve immediately with soy sauce or chili oil on the side.

Nutrition Facts

Serving size	630.7 grams (630.7g)

Amount per serving	% Daily Value*
Calories	1390

Total Fat 69.30g	89%
Saturated Fat 22.50g	113%
Polyunsaturated Fat 8.60g
Cholesterol 520mg	173%
Sodium 1668mg	73%
Total Carbohydrate 131.50g	48%
Dietary Fiber 1.70g	6%
Total Sugars 2.10g
Protein 61.80g	124%

Vitamin D 0IU	0%
Calcium 201mg	15%
Iron 2mg	9%
Potassium 863mg	18%

*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: 44.6%

Protein: 17.7%

Carbs: 37.7%