Comments on: Shrimp Dumplings (Har Gow/虾饺)

By: Moggie

Moggie — Sun, 03 Mar 2013 23:14:12 +0000

Thank-you for the recipe. They only had high protein wheat starch at my Asian grocer. I used that with the tapioca starch and the dough was not translucent. It was sticky and soft. What is high protein wheat starch used for?

By: Bonnie Tan

Bonnie Tan — Mon, 17 Dec 2012 01:00:39 +0000

Do I have to use pork fat?

By: Christine

Christine — Tue, 14 Feb 2012 10:11:21 +0000

My mum’s parents are Guangzhou ex-pats so I decided I have been neglecting my heritage for too long!

I made these today and they were fantastic!

I have always been a little bit scared of making them because of the hype around them but they were so easy!

By: Holly B.

Holly B. — Sun, 25 Sep 2011 19:43:38 +0000

I’m dying to try Har Gow. I’ve never tasted it but don’t need to – I already know it’ll be delicious.

My problem is that I can’t get wheat flour. I live in Mexico, and there’s a very wonderful grocery store here that caters to us foreign residents with a delightful variety of international foods, including many Chinese ones.

But no wheat flour. I can get – and DO have already – rice flour, corn flour (cornstarch) and tapioca flour. If I used rice or tapioca flour in place of the wheat starch, might I get the same result?

The cooking properties of all three of these are extremely similar. They should all result in a dough that cooks up semi-transparent, and taste isn’t likely to matter much since any starch is almost tasteless. But that isn’t all that’s needed. Will the dumplings hold together if I use these other starches? Will they cook into a goo? Or lack enough body to hold their shape before steaming?

Has anyone tried making Har Gow with tapioca starch or rice starch instead of wheat starch? What were the results?

By: Rebecca Lee

Rebecca Lee — Thu, 01 Sep 2011 12:09:40 +0000

Hi, wheat four is 澄粉. If we use Har Gow wrapper flour, just add in water ?? As I have not heard of this powder before, may be only sold on overseas as I stay in Penang. Thanks.
Wow, you made the Har Gow so, so beautiful. I can’t, will try more often.

By: Ha Gow-Chinese Shrimp Dumpings-(My good attempt..) « Write, Eat, Create

Ha Gow-Chinese Shrimp Dumpings-(My good attempt..) « Write, Eat, Create — Fri, 11 Feb 2011 23:44:10 +0000

[...] from the America’s Test Kitchen International Cookbook , from one of my favorite food blogs, Rasa Malaysia, and some youtube [...]

By: Amy

Amy — Mon, 27 Dec 2010 21:45:33 +0000

I’m a big fan of this blog and have tried many recipes with great success. But!!! I can’t seem to get the har gow recipe right =[ the filling turns out delicious but the wrapper never works out. It stays extremely sticky and does not keep it’s shape ( bounce back to original form after rolling and flattening) the color of the dough is also yellow not white. And when I do try to steam it, the dough turns into a sticky goopy mess. Doesn’t even turn clear. What did I do wrong?? Help please

By: Nicki

Nicki — Wed, 18 Aug 2010 01:35:08 +0000

I just made Har Gow with my chinese grandmother today. This recipe is pretty much the exact same recipe as our family recipe! (we use oil instead of lard) I love these dumplings!
PS. LOVE your site ;)

By: Debbie

Debbie — Mon, 05 Jul 2010 07:38:02 +0000

i love to eat har goa also. I have been trying to make it but everytime i failed. This recipe help me a lot…thanks…

By: Dosef

Dosef — Thu, 01 Jul 2010 07:46:15 +0000

Hi! I tried this recipe today and it was the best Har Gow recipe i’ve tried yet! I’ve tried alot of Har Gow recipes, but this is the closest I’ve come to restaurant quality Har Gow. The pork fat adds a really nice creaminess to the texture of it. Thankyou for sharing, this is one recipe I’m sure to make again.