How to Make Steamed Shrimp Dumplings Har Gow 蝦餃

I've been on a dim sum kick recently (hence the sesame ball and nai wong bao recipes recently!) so of course I had to make my favorite steamed dumpling -- har gow! It's one of the best stand-buys aside from your shui mais, char siu baos, and chicken feet. The skin of these steamed dim sum dumplings are different than your typical dumpling which uses all purpose flour. Make sure to use wheat starch and tapioca starch in order to achieve that translucent and chewy/soft skin that should melt in your mouth when done right. Har gow wouldn't be what it is without a juicy and succulent shrimp filling that can be jazzed up with herbs like chives, cilantro, scallions, or whatever floats your boat!

Makes 10 small dumplings.

Dumpling dough:
130 g (~1-1/2 cups) dumpling flour
100 ml (1/4 cup + 2 tablespoons) boiling water
2 teaspoons (7 ml) oil

Combine ingredients together until all the flour is moistened and dough is pliable and soft without being too dry and crumbly. Roll into a log and cut into even sized pieces, about 3/4 in. each. Keep dough covered with a dampened paper towel so it doesn't dry out on the surface.

Shrimp Filling:
12-16 shrimp, peeled and deveined
1/4 teaspoon salt
1 sparing teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Dashes of white pepper

Mince shrimp until finely chopped with some thicker chunks intact. Combine with remaining ingredients and set aside while you roll out the dough.

To assemble to dumplings, take each piece of dough and roll into a round, thin circle about 1/4 inch thick. One half of the circle should be slightly thinner than the other half. Fill the center with 1 tablespoon of filling and fold the dough over so each half meets in the center. Begin pleating the edge to seal. Optionally, you may cut excess dough around the pleated edge if you prefer. Place onto parchment lined bamboo steamer, cover, and steam on high for ~5-7 minutes or until shrimp is cooked through. Enjoy warm!

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