Har Gow (Shrimp Dumplings)
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The Tale of Har Gow (Shrimp Dumplings)
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Har gow, delicate shrimp dumplings wrapped in a translucent wheat starch skin, are believed to have originated in teahouses near Guangzhou around a century ago, in a shrimp-farming village outside the city. The dish became a benchmark of Cantonese dim sum skill, since the thin, pleated wrapper takes considerable technique to fold without tearing.
Ingredients
Scale:· 4 servings
- 1 cup wheat starch
- 1/4 cup tapioca starch
- 1 cup boiling water
- 1 tbsp lard or oil
- 1/2 lb shrimp, chopped into chunks
- 2 tbsp bamboo shoots, minced
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp light soy sauce
- 1 tsp cornstarch
Instructions
- 1Whisk wheat starch and tapioca starch together, then pour in boiling water while stirring quickly to form a dough.
- 2Knead in the lard while the dough is still warm until smooth and pliable, then cover to keep from drying out.
- 3Mix chopped shrimp with bamboo shoots, sesame oil, sugar, soy sauce, and cornstarch until well combined.
- 4Divide the dough into small pieces and press each into a thin, slightly translucent round using the flat of a knife.
- 5Place a spoonful of shrimp filling in the center of each wrapper and pleat the edges closed into a crescent shape.
- 6Steam the dumplings over boiling water in a lined bamboo steamer for 6-7 minutes until translucent.
- 7Serve immediately while hot, with soy sauce or chili oil for dipping.
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