Cherry & Dennis Helper Habitat

Cantonese Har Gow Shrimp Dumplings

廣東水晶蝦餃

Cantonese Har Gow Shrimp Dumplings — finished dish

Total time: 55 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Translucent wheat-starch wrappers hold a springy shrimp filling in this classic dim sum.

01

Ingredients

Main ingredients

400 g peeled and deveined shrimp
80 g bamboo shoots
180 g wheat starch
60 g tapioca starch
240 ml boiling water
12 pieces thin carrot slices

Shrimp filling seasoning

1 tsp salt
1 tsp sugar
1 pinch white pepper
1 tsp sesame oil
1 tbsp cornstarch

Wrapper oil

1 tbsp cooking oil

Cantonese Har Gow Shrimp Dumplings — ingredients

02

Tools

bamboo steamer
steamer pot
large bowl
knife
cutting board
small rolling pin

Cantonese Har Gow Shrimp Dumplings — tools

03

Steps

Cantonese Har Gow Shrimp Dumplings — Pat the shrimp dry; dice half and mince the rest into a paste

Step 1

Pat the shrimp dry; dice half and mince the rest into a paste

Pat the shrimp dry; dice half and mince the rest into a paste.

Cantonese Har Gow Shrimp Dumplings — Finely dice the bamboo shoots and add them to the shrimp

Step 2

Finely dice the bamboo shoots and add them to the shrimp

Finely dice the bamboo shoots and add them to the shrimp.

Cantonese Har Gow Shrimp Dumplings — Add the filling seasonings, stir in one direction until tacky and chill

Step 3

Add the filling seasonings, stir in one direction until tacky and chill

Add the filling seasonings, stir in one direction until tacky and chill.

Cantonese Har Gow Shrimp Dumplings — Mix the wheat starch and tapioca starch in a heatproof bowl

Step 4

Mix the wheat starch and tapioca starch in a heatproof bowl

Mix the wheat starch and tapioca starch in a heatproof bowl.

Cantonese Har Gow Shrimp Dumplings — Pour in the boiling water and stir quickly into a shaggy dough

Step 5

Pour in the boiling water and stir quickly into a shaggy dough

Pour in the boiling water and stir quickly into a shaggy dough.

Cantonese Har Gow Shrimp Dumplings — Add the oil and knead the warm dough until smooth

Step 6

Add the oil and knead the warm dough until smooth

Add the oil and knead the warm dough until smooth.

Cantonese Har Gow Shrimp Dumplings — Divide the dough into twelve portions and keep them covered with a damp cloth

Step 7

Divide the dough into twelve portions and keep them covered with a damp cloth

Divide the dough into twelve portions and keep them covered with a damp cloth.

Cantonese Har Gow Shrimp Dumplings — Roll each portion into a thin round about nine centimetres wide

Step 8

Roll each portion into a thin round about nine centimetres wide

Roll each portion into a thin round about nine centimetres wide.

Cantonese Har Gow Shrimp Dumplings — Place one tablespoon of filling on each wrapper, pleat and seal

Step 9

Place one tablespoon of filling on each wrapper, pleat and seal

Place one tablespoon of filling on each wrapper, pleat and seal.

Cantonese Har Gow Shrimp Dumplings — Line the steamer with carrot slices and place one dumpling on each slice

Step 10

Line the steamer with carrot slices and place one dumpling on each slice

Line the steamer with carrot slices and place one dumpling on each slice.

Cantonese Har Gow Shrimp Dumplings — Set the basket over boiling water and steam for six minutes until the shrimp is cooked

Step 11

Set the basket over boiling water and steam for six minutes until the shrimp is cooked

Set the basket over boiling water and steam for six minutes until the shrimp is cooked.

Cantonese Har Gow Shrimp Dumplings — Rest off the heat for one minute, then plate once the wrappers have set slightly

Step 12

Rest off the heat for one minute, then plate once the wrappers have set slightly

Rest off the heat for one minute, then plate once the wrappers have set slightly.

Common mistakes

Wheat-starch dough dries quickly, so keep every unused portion covered.

Tips

Do not overfill the wrappers or they may split while steaming.