Photograph of the finished Har gow (Cantonese crystal shrimp dumplings)

China · Há cảo tôm Quảng Đông

Har gow (Cantonese crystal shrimp dumplings)

45 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Wheat starch Wheat starch 5.6 oz
  • Photograph of Tapioca starch Tapioca starch 2.1 oz
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 2.8 oz
  • Photograph of Pork fat Pork fat 1.1 oz
  • Photograph of Sesame oil Sesame oil 1 ⅛ tbsp
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Cornstarch Cornstarch 0.4 oz

Method

  1. 1 Peel the shrimp, leaving a few whole, and coarsely chop the rest. Mix them with diced fresh bamboo shoots, pork fat, sesame oil, sugar, salt, pepper, and cornstarch; refrigerate for 30 minutes to firm up the filling.
  2. 2 Mix the wheat flour with tapioca starch and a pinch of salt, pour in boiling water, stir quickly, then cover and let it rest for 5 minutes until the flour is cooked through.
  3. 3 Knead the hot dough until smooth and pliable, roll it into a tube, and then cut it into small, evenly sized pieces.
  4. 4 Using the flat side of a knife, flatten each piece into a thin, round shell, add the filling, and fold the edges of the shell into the familiar comb shape.
  5. 5 Arrange the dumplings on a steamer lined with oiled parchment paper, and steam over high heat for 7 minutes until the wrapper is translucent and the filling is pink.
  6. 6 Serve immediately while hot, dipping it in soy sauce mixed with chili.

With an appliance

  • Pressure cooker 42 min

    Replace step 5: steam dumplings under low pressure for 4 minutes, then quickly release the pressure to prevent the wrapper from becoming soggy; steps 1–4 and step 6 remain unchanged.

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