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Har Gow (虾饺 ) is a popular Cantonese dim sum. The shrimp dumpling is made of shrimp and wrapped with a translucent wrapper. This recipe is homemade, easy and delicious!
Har Gow
Har gow is one of the most popular Cantonese dim sum.
There is nothing not to love about these translucent skin shrimp dumplings, with plump and juicy shrimp wrapped inside the clear dumpling skin.
Originated from Guangzhou, China, these dainty shrimp dumplings have won the world over and become a staple Chinese food in Chinatown.
Har gau dumpling can also be found in many Chinese-Cantonese dim sum restaurants in Hong Kong, Vancouver, Toronto, Singapore, Malaysia, Sydney, London and more!
Without har gow, a dim sum meal is incomplete, no matter how many char siu bao or shu mai you have.
Har Gow Recipe
It’s very easy to make this Cantonese delicacy at home and I have the best har gow recipe for you.
This recipe is homemade. I learn how to make har gao by watching legendary Cantonese dim sum chefs making these shrimp dumplings from scratch.
Fillings Of Har Gow Shrimp Dumplings
For authentic Cantonese har gow, there are two types of shrimp fillings:
- A lump of shrimp, cut into pieces, with mince-size pieces of bamboo shoots.
- A lump of shrimp, mince-size pieces of pork fat, bamboo shoots, and sometimes with sliced gailan stems.
The first filling is the most common and the ingredients are halal, so even Muslims can enjoy them.
Cooking Tips
For the best results, please follow the tips below:
- Use a traditional bamboo steamer to steam the har gow dumplings.
- If you don’t have a bamboo steamer, you may use a regular steamer. Just line the steamer with a plate, a piece of parchment paper, or a leave of napa cabbage.
- For the best shrimp texture that is both crunchy and crisp, check out “How to Make Shrimp Crunchy” before making the shrimp filling.
- Steam the dumplings on demand, or whenever you want to serve or eat them. These shrimp dumplings are best served hot-off-the-steamer.
Frequently Asked Questions
This recipe is halal but other recipes might have pork lard in it.
You may make the dumplings ahead of time and freeze them in the refrigerator.
Just make sure that you place the dumplings on a single layer in a plastic bag before freezing.
To cook, just thaw the dumplings at room temperature and steam for 8 minutes before serving.
This recipe is only 257 calories per serving.
What To Serve With Shrimp Dumplings
Serve this shrimp dim sum with other Cantonese recipes such as wonton soup or Chinese roast pork. For an authentic Cantonese dim sum meal at home, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Dumpling Recipes You Might Like
Shrimp Dumplings (Har Gow)
Ingredients
Shrimp Filling:
- 1 lb(500g) peeled and deveined shrimp, cut into big chunks
- 2 tablespoons bamboo shoots, minced
- 1/2 teaspoon chicken bouillon powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 2 tablespoons Shaoxing wine
- 2 teaspoons
- sesame oil
- 4 teaspoons corn starch
- 3 dashes ground white pepper
Dumpling Wrapper:
- 1 ½ cups wheat starch, plus extra for kneading
- 2 tablespoon tapioca starch
- 1 cup boiling water
- 1 tablespoon oil
Instructions
Shrimp Filling:
- Mix the shrimp and the rest of the ingredients together. Stir to combine well or until the filling becomes sticky. Chill in the refrigerator.
Dumpling Wrapper:
- On a clean, dry and flat working surface, combine the wheat starch and the tapioca starch together. Make a well in the center and add the hot water.
- Add the oil and knead until you get a smooth dough. You may dust some wheat starch on the working surface while kneading.
- Divide the dough into 3 portions and form each into a cylinder, about 1-inch diameter. Cover it with a damp towel, let it rest for 15 minutes.
- Cut the cylinder into rounds, about a quarter inch thick each. Roll each round out using a rolling pin to form a round dumpling wrapper. (You may make the wrapper 1 hour in advance. Just remember to cover them with a damp towel.)
- To wrap the dumplings, place 1 teaspoon of the Shrimp Filling on the center of the wrapper. Fold up to form a half moon shape and start pleating and folding the dumpling from one end. Traditionally, har gow should have at least seven pleats on each dumpling but preferably they will have ten or more pleats.
- Press and seal tight by pinching with your fingers. You may also use a bit of water to seal the dumpling. Repeat the steps above until all dumplings are wrapped.
- To steam the dumplings, line the bamboo steamer or regular steamer with parchment paper. Place the dumplings on the lined steamer and steam for 8 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
I tried to make Har Gow. Mine are sticking to the oiled parchment paper when I steam them.
Please help
You can lay it on top of a cabbage leaf.
How about sub wheat starch like steamed rice rolls flour or tapioca starch? Ty lmk what u recommend
You can try but I can’t guarantee results if you change ingredients.
Have No wheat starch what you recommend ? Ty ! Others websites recommend substitutes Xanthan gum ? What you can think?
I don’t recommend Xanthan gum.
Hello. How do I prepare the pork fat. Does it need to be cooked before mixing with shrimp? How much fat do I use?
Just cut into small pieces. No need to fry. It will get “cooked” when you steam the har gow.
These shrimp dumplings har gow very good.
Definitely going to try these! Hoping my kids might like them. They look delicious and I love that the recipe is so simple.
Don’t have bamboo and needs what do you suggest? Recommend ty
Skip.
Would it make difference in taste or not ? Ty
It’s ok.
I halved the recipe and made it for my partner and I. It was a big success, super yummy!
Hi what can i use to substitute wheat starch.
You can use wonton wrapper which is wheat based but it’s not really har gow without wheat starch.
I am trying corn starch instead of wheat starch, which a friend told me she had used
Super market wonton wrappers no good? What u say? Ty