Steamed Shrimp Dumplings, commonly known as Har Gow, are a classic dim sum favorite originating from Cantonese cuisine. These delicate dumplings feature plump, juicy shrimp encased in a translucent, slightly chewy wrapper made from wheat and tapioca starch.

Har Gow is celebrated for its lightness, elegant appearance, and the perfect balance of texture and flavor. These dumplings are traditionally served steamed, making them a healthier dim sum option without compromising taste.

Why I Love This Recipe

I love this recipe because it combines the natural sweetness of shrimp with a silky, delicate wrapper. Making Har Gow at home allows you to enjoy fresh, tender dumplings without any preservatives. The process of shaping and pleating the dumplings is fun and rewarding, and the finished dish feels both authentic and luxurious.

Why This Is a Must-Try Dish

Har Gow is a must-try because it’s a quintessential dim sum dish that represents the skill and artistry of Cantonese cooking. Its translucent wrapper showcases the vibrant shrimp inside, and the combination of textures—slightly chewy wrapper and tender shrimp—makes it a unique and satisfying bite. Whether you’re exploring dim sum for the first time or want to recreate restaurant-style dumplings at home, Har Gow is essential.

Recipe Overview

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
Servings: 4 (12–16 dumplings)
Calories (Approx.): 60–70 calories per dumpling
Course: Appetizer / Dim Sum
Cuisine: Cantonese / Chinese

Ingredients

For the Filling

• 250 grams raw shrimp, peeled, deveined, and chopped
• 2 tablespoons bamboo shoots, finely chopped (optional)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• 1 teaspoon cornstarch

For the Dumpling Wrapper

• ¾ cup wheat starch
• ¼ cup tapioca starch
• ½ cup boiling water
• 1 teaspoon vegetable oil
• Pinch of salt

Cooking Directions

Step 1: Prepare the Filling

1. In a bowl, combine chopped shrimp, bamboo shoots, sesame oil, soy sauce, sugar, white pepper, and cornstarch.
2. Mix thoroughly and refrigerate while preparing the wrappers.

Step 2: Make Dumpling Wrappers

1. In a heatproof bowl, combine wheat starch, tapioca starch, and salt.
2. Gradually pour in boiling water, stirring constantly to form a dough.
3. Add vegetable oil and knead until smooth and pliable.
4. Cover dough with a damp cloth to prevent drying.

Step 3: Assemble Dumplings

1. Divide dough into small portions and roll each into a ball.
2. Flatten each ball into a thin circle, about 3 inches in diameter.
3. Place 1 teaspoon of shrimp filling in the center of each wrapper.
4. Fold the wrapper over the filling and pleat the edges to seal, forming a crescent shape.

Step 4: Steam the Dumplings

1. Line a bamboo steamer with parchment paper or cabbage leaves.
2. Arrange dumplings in the steamer, leaving space between each.
3. Steam over boiling water for 6–8 minutes until the shrimp turns pink and the wrapper is translucent.

Step-by-Step Preparation Method

Step 1: Prepare Shrimp Filling

• Chop shrimp finely.
• Combine shrimp with bamboo shoots, sesame oil, soy sauce, sugar, white pepper, and cornstarch.
• Mix well and refrigerate.

Step 2: Make Wrappers

• Mix wheat starch, tapioca starch, and salt in a bowl.
• Gradually add boiling water while stirring to form dough.
• Knead dough with oil until smooth and cover with a damp cloth.

Step 3: Shape Dumplings

• Divide dough into small balls.
• Roll each ball into a thin circle.
• Place a teaspoon of shrimp filling in the center.
• Fold and pleat to seal the dumpling.

Step 4: Steam Dumplings

• Line a bamboo steamer with parchment or cabbage leaves.
• Arrange dumplings, leaving space.
• Steam over boiling water for 6–8 minutes until translucent.

How to Serve This Recipe

Serve Har Gow hot with soy sauce, chili oil, or black vinegar on the side. They are best enjoyed immediately after steaming while the wrappers are soft and the shrimp is tender. Har Gow is often served alongside other dim sum dishes like Siu Mai or Spring Rolls for a complete dim sum experience.

Recipe Tips

• Use fresh shrimp for the best flavor and texture.
• Keep wrappers covered with a damp cloth to prevent drying.
• Don’t overfill the dumplings to avoid breaking during steaming.
• Pleat carefully for an authentic look and to seal the filling inside.
• Steam over medium heat for even cooking without toughening the wrapper.

Variations

Pork and Shrimp Dumplings
Mix ground pork with shrimp for a richer filling.

Vegetarian Dumplings
Replace shrimp with finely chopped mushrooms, carrots, and bamboo shoots.

Spicy Shrimp Dumplings
Add a small amount of chili paste or fresh chopped chilies to the filling for heat.

Crispy Pan-Fried Version
After steaming, lightly pan-fry dumplings in oil for a crispy bottom while keeping the top soft.

Freezing and Storage

Refrigeration: Store uncooked dumplings in an airtight container for up to 1 day. Cooked dumplings are best eaten immediately.
Freezing: Freeze uncooked dumplings on a tray until solid, then transfer to a ziplock bag for up to 1 month. Steam directly from frozen without thawing.
Reheating: Steam frozen or refrigerated dumplings until fully heated. Avoid microwaving as it may toughen the wrapper.

Special Equipment Needed

• Bamboo steamer or metal steamer
• Parchment paper or cabbage leaves for lining
• Mixing bowls
• Rolling pin
• Knife and cutting board

Frequently Asked Questions

Can I use frozen shrimp?
Yes, thaw completely before chopping and using in the filling.

How thin should the wrappers be?
Approximately 2–3 mm thick; thin enough to be translucent after steaming but thick enough to hold the filling.

Can I make dumplings ahead of time?
Yes, assemble and freeze them before steaming.

How do I prevent dumplings from sticking to the steamer?
Line the steamer with parchment paper or cabbage leaves and leave space between each dumpling.

Can I steam dumplings without a bamboo steamer?
Yes, a metal steamer or heatproof plate over a pot of boiling water works well.

Conclusion

Steamed Shrimp Dumplings (Har Gow) are an elegant, flavorful, and iconic dim sum dish that combines tender shrimp with a delicate, translucent wrapper. With a slightly chewy texture and succulent filling, these dumplings are perfect for appetizers, dim sum brunches, or special occasions. Making Har Gow at home allows you to enjoy fresh, restaurant-quality dim sum with control over flavor and ingredients. They are versatile, can be frozen for later use, and are sure to impress anyone who loves authentic Cantonese cuisine.