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Perfect Cantonese Dim Sum Har Gow Recipe Easy Tender Shrimp Filling

Cantonese dim sum har gow - featured image
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This recipe delivers authentic Cantonese dim sum har gow with tender shrimp filling wrapped in delicate, translucent dough. It’s approachable for home cooks and yields juicy, flavorful dumplings perfect for any occasion.

Ingredients

Scale
  • 100g wheat starch (about 3.5 oz)
  • 50g tapioca starch (about 1.75 oz)
  • 150ml boiling water (about 2/3 cup)
  • 1 tsp vegetable oil
  • A pinch of salt
  • 250g fresh shrimp, peeled and deveined, roughly chopped (about 9 oz)
  • 50g water chestnuts, finely chopped (about 1.75 oz)
  • 2 stalks green onions, minced
  • 1 tsp grated ginger
  • 1 tbsp Shao Xing rice wine or dry sherry
  • 1 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1 tsp cornstarch

Instructions

  1. Prepare the Dough: In a heatproof bowl, combine wheat starch, tapioca starch, and salt. Slowly pour boiling water over the starch mixture, stirring quickly until a rough dough forms. Add vegetable oil and stir until combined. Let cool about 5 minutes.
  2. Knead the Dough: Knead dough on a clean surface until smooth and elastic, about 5-7 minutes. Add a tiny splash of boiling water if too dry, but avoid stickiness.
  3. Cover and Rest: Wrap dough in plastic wrap or cover with a damp towel and let rest for 20 minutes.
  4. Prepare the Filling: In a bowl, mix chopped shrimp, water chestnuts, green onions, ginger, Shao Xing wine, soy sauce, sesame oil, white pepper, salt, and cornstarch until slightly sticky but chunky. Chill while dough rests.
  5. Roll and Cut Wrappers: Divide dough into 18-20 portions. Roll each into a ball, flatten with palm, then roll into thin, round wrappers about 3 inches (7.5 cm) diameter.
  6. Fill and Fold Dumplings: Place about 1 tablespoon filling in center of each wrapper. Wet edges with water, fold in half, pleating one side over the other to form crescent shape with 7-8 pleats.
  7. Steam the Har Gow: Line steamer basket with parchment paper or cabbage leaves. Arrange dumplings with space between. Steam over boiling water for 6-8 minutes until wrappers are translucent and shrimp is cooked through.
  8. Serve Immediately: Serve hot with soy sauce or chili oil. Reheat by steaming for 3-4 minutes if needed.

Notes

If dough tears while wrapping, dampen edges and pinch gently instead of stretching. Use cold filling for easier handling. Avoid overcrowding steamer basket to prevent sticking. For gluten-free, use tamari or gluten-free soy sauce. Dumplings can be frozen uncooked and steamed from frozen with extra cooking time.

Nutrition

Keywords: har gow, dim sum, shrimp dumplings, Cantonese recipe, steamed dumplings, Chinese appetizer, gluten-free dumplings

Find it online: https://cooksybite.com/perfect-cantonese-dim-sum-har-gow-recipe-easy-tender-shrimp-filling/