Baked 烘
Mastering Traditional Har Gow: Crystal Shrimp Dumpling Recipe
These iconic translucent dumplings are the hallmark of dim sum mastery, featuring succulent shrimp encased in a delicate, pleated crystal wrapper. Achieving the perfect balance of starch hydration and steaming time is the secret to a professional-grade Har Gow in your home kitchen.
- Prep
- 60 min
- Cook
- 10 min
- Serves
- 4
- Level
- Advanced
- Per serving
- 450 kcal
Method
The Filling. Pat the shrimp extremely dry. Roughly chop 2/3 of the shrimp into chunks and mince the remaining 1/3 into a paste. Combine with minced bamboo shoots, pork fat, sesame oil, white pepper, and 1/2 tsp salt. Stir vigorously in one direction for 5 minutes until the mixture becomes 'bouncy' and sticky. Refrigerate for at least 30 minutes.
The Starch Dough. In a heat-proof bowl, whisk the wheat starch and tapioca starch. Pour the boiling water (it must be at a rolling boil) into the starch all at once. Stir rapidly with chopsticks until a translucent, shaggy dough forms. Cover with a lid for 5 minutes to fully hydrate.
Kneading. While the dough is still warm, add the lard/oil. Knead until the dough is smooth and elastic (about 2 minutes). If it sticks, add a tiny bit of wheat starch. Keep the dough covered with a damp cloth at all times to prevent drying.
Shaping. Roll the dough into a long cylinder and cut into 24 equal pieces. Work with one piece at a time. Flatten the dough with the side of a greased cleaver or a rolling pin into a 3-inch circle. The edges should be thinner than the center.
Pleating. Place 1 tablespoon of filling in the center. Aim for exactly 10 to 12 pleats. Fold one side over and pinch the edges together, creating a crescent shape with pleats only on one side. This ensures the traditional 'bonnet' shape.
Steamer Setup. Line your bamboo steamer with perforated parchment paper or lightly greased carrot slices. Arrange dumplings so they do not touch.
Steaming. Bring a wok or pot of water to a vigorous boil. Place the bamboo steamer on top. Steam on high heat for exactly 6 minutes. Remove the steamer from heat and let it rest for 1 minute before opening; this allows the skin to set and become translucent (the 'crystal' look).
Notes
The water must be 100°C (boiling) when it hits the starch; if it cools even slightly, the dough will be crumbly and impossible to pleat.
Always keep your dough and finished dumplings covered with a damp towel or plastic wrap; crystal dough dries out and cracks within minutes of air exposure.
To get the 'crunchy' shrimp texture found in restaurants, wash the raw shrimp in cold water with a pinch of baking soda for 10 minutes, then rinse and dry thoroughly before chopping.
The Cantonese name is 蝦餃 (Hā Gáau), which literally means 'Shrimp Dumpling'. It is the ultimate test of a dim sum chef's skill.
