How to Make Steamed Shrimp Dumplings Har Gow 蝦餃

I've been on a dim sum kick recently (hence the sesame ball and nai wong bao recipes recently!) so of course I had to make my favorite steamed dumpling -- har gow! It's one of the best stand-buys aside from your shui mais, char siu baos, and chicken feet. The skin of these steamed dim sum dumplings are different than your typical dumpling which uses all purpose flour. Make sure to use wheat starch and tapioca starch in order to achieve that translucent and chewy/soft skin that should melt in your mouth when done right. Har gow wouldn't be what it is without a juicy and succulent shrimp filling that can be jazzed up with herbs like chives, cilantro, scallions, or whatever floats your boat!
Makes 10 small dumplings.
Dumpling dough:
130 g (~1-1/2 cups) dumpling flour
100 ml (1/4 cup + 2 tablespoons) boiling water
2 teaspoons (7 ml) oil
Combine ingredients together until all the flour is moistened and dough is pliable and soft without being too dry and crumbly. Roll into a log and cut into even sized pieces, about 3/4 in. each. Keep dough covered with a dampened paper towel so it doesn't dry out on the surface.
Shrimp Filling:
12-16 shrimp, peeled and deveined
1/4 teaspoon salt
1 sparing teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Dashes of white pepper
Mince shrimp until finely chopped with some thicker chunks intact. Combine with remaining ingredients and set aside while you roll out the dough.
To assemble to dumplings, take each piece of dough and roll into a round, thin circle about 1/4 inch thick. One half of the circle should be slightly thinner than the other half. Fill the center with 1 tablespoon of filling and fold the dough over so each half meets in the center. Begin pleating the edge to seal. Optionally, you may cut excess dough around the pleated edge if you prefer. Place onto parchment lined bamboo steamer, cover, and steam on high for ~5-7 minutes or until shrimp is cooked through. Enjoy warm!
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[@husnashariff9808]

This is my favorite at Dim Sum! Thank you so much for sharing. You make it look so simple that I will definitely be giving this a try at home :)

[@rurii1i]

Omg these are so good Tysm for these recipes I did end up using a different steaming method because I didn’t have the bamboo steamer but It’s definitely still just as good😌❤️

[@InShannonsKitchen]

Nice!

[@mkvang9514]

Omg, I love the way you simplify your recipes. Could you make a video on how to make sweet taro dim sum buns with the crystalized topping? (Not sure about all the technical terminology lol)

[@InShannonsKitchen]

Thanks! Glad it’s easy to follow. I’ll look into that recipe as well. Sounds delicious!

[@mkvang9514]

@@InShannonsKitchen With most of the restaurants shutting down again, I cant go sit down and have dim sum anymore, especially my favorite taro buns. I hope they arent hard to make, but I would appreciate your take on how to make them at home. 😁

[@brianleepy]

Now i know what im making on my days off

[@gkyong3556]

Hi Shannon... when rolling the dough out, what do you mean by one half of the dough is thin and the other half is slightly thicker? And by doing so, you place the filling on the thicker side? Trying to figure that out.

[@InShannonsKitchen]

Sorry for the late reply! That’s exactly right 👍

[@ssadvweld1]

Happy birthday to YOU!

[@InShannonsKitchen]

Aw, thank you Stephanie! ☺️ Hope you’re doing well and happy holidays!