World Flavors Cookbook

Har Gow (Shrimp Dumplings)

Iconic Cantonese dim sum dumpling with translucent wheat starch skin and succulent shrimp filling.

Cuisine: China

Ingredients

• 300g fresh shrimp, peeled and deveined
• 50g bamboo shoots, finely chopped
• 1 tsp lard or oil
• 150g wheat starch
• 50g tapioca starch
• Boiling water
• Seasoning: Sesame oil, white pepper, salt, sugar

Instructions

1. Roughly chop shrimp and mix with bamboo shoots and seasonings. Chill for 30 minutes.
2. Mix wheat starch and tapioca starch. Add boiling water while stirring rapidly to form a dough. Knead with lard until smooth.
3. Roll dough into circles. Place filling and pleat into a crescent shape (aim for 10-12 pleats).
4. Steam over high heat for 6 minutes until skin is translucent.