Photograph of the finished Cantonese shrimp dumplings har gow

China · Bánh tôm vỏ trong Har gow

Cantonese shrimp dumplings har gow

1 hr 40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wheat starch Wheat starch 1.1 lb
  • Photograph of Tapioca starch Tapioca starch 4.9 oz
  • Photograph of Prawns Prawns 2.2 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 8.5 oz
  • Photograph of Pork fat Pork fat 4.2 oz
  • Photograph of Oyster sauce Oyster sauce ¼ cup
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of White pepper White pepper 0.4 oz
  • Photograph of Sugar Sugar 0.8 oz

Method

  1. 1 Pour 100-degree boiling water into the tapioca flour and stir quickly for 2 minutes until a cooked dough is formed.
  2. 2 The water must be boiling, not just hot; if the flour isn't cooked through, the outer layer will be opaque and crack when steamed.
  3. 3 Knead the hot dough with tapioca flour and a little lard until the dough is smooth and glossy.
  4. 4 Cut a quarter of the shrimp into large chunks and mince the rest, then mix with bamboo shoots, oyster sauce, and white pepper.
  5. 5 Roll the peel very thinly with a flat knife and wrap it into a pouch with 10 folds on one side.
  6. 6 Steam in a bamboo basket lined with paper for 7 minutes; the shrimp are cooked when the shells become translucent and you can see the pink color inside.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 6: steam the har gow at low pressure for 4 minutes, then quickly release the pressure to ensure the shell is clear without cracking; steps 1–5 remain the same.

Start cooking