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DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
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**INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)**
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link:
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
**INGREDIENTS FOR THE FILLING**
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots:
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
**STEP BY STEP**
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
Pork and Chive Dumplings
Episode 5: Pork and Chive Dumplings
Ingredients
Dough
- 420 grams dumpling flour or AP flour
- 1/2 tsp salt
- 1 cup boiling hot water
Filling
- 1 lbs ground pork
- 2 inch knob ginger
- 3 cloves garlic
- 2 scallions
- 1 tbsp Szechuan peppercorns
- 1/2 cup boiling hot water
- 2 tbsp cup Shaoxing wine
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/2 tsp msg
- 1 cup Chinese chives(minced)
- 1 tbsp sesame oil
Instructions
Dough
1. In a bowl, combine flour and salt and slowly pour in warm water as you mix with chopsticks.
2. Once a shaggy dough comes together, knead for 8-10 minutes or until a smooth dough comes together.
3. Cover and rest the dough for an hour.
Filling
1. Smash together ginger, garlic, and scallions in a mortar and pestle.
2. Add Szechuan peppercorns and boiling hot water. Let sit for 30 minutes.
3. In a bowl combine pork, shaoxing wine, soy sauce, aromatic water, salt, sugar, white pepper, and msg. Stir together in one direction for 5 minutes. This helps with myosin development which helps keep the dumpling juicy.
4. Now incorporate chives and sesame oil.
Folding+Boiling
1. Cut the dough in half and roll into a rope.
2. Cut the rope into 10 gram pieces.
3. Flatten a piece of dough with the palm of your hand and roll it out from the edge to the center while rotating the dough. The center should be slightly thicker than the edges.
4. Place about a tsp of filling in the center of the wrapper and fold the ends together.
5. Use your thumbs and index fingers to seal the dumpling.
6. In a lightly oiled pan, add the dumplings and pan-fry on medium heat.
7. Once the bottom is golden brown, add enough water to cover a little less than half way up the dumpling.
8. Cover and let steam for 4 to 5 minutes.
9. Remove the lid and let the water evaporate to let the bottom crisp up.
10. Serve with black vinegar and chili oil.
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Whole Shrimp and Pork Dumplings
I show you a Chinese dumpling recipe that contains ground pork, whole shrimp and tofu. Once cooked, the shrimp is visible by transparency and makes the dumpling very appetizing. The tofu makes the filling less compact using little meat.
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???????? Ingredients for 40 dumplings
200g pork loin
40 raw shrimps
250g firm tofu
40 dumpling wrappers (9 or 10cm in diameter)
1 garlic clove
½ tsp grated ginger
100g green onion
½ tsp salt
Ground pepper
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp cornstarch
Dipping Sauce:
2 tbsp light soy sauce
1 tbsp black rice vinegar
1 tbsp sesame oil
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My ULTIMATE dumpling recipe ????Shrimp Dumplings in Red Oil Sauce - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Har Gow, Dim Sum Shrimp Dumplings (虾饺)
Har Gow! Probably one of the most popular Dim Sum dishes in the world, this shrimp dumpling uses wheat starch in order to have a chewy, translucent wrapper.
While making Dim Sum at home is almost universally an intense process, this dish undeniably takes some skill. Making the wrapper's tough, so unless you're a professional pastry chef don't feel discouraged if you can't quite get the Har Gow on your first try!
Written recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
patreon.com/ChineseCookingDemystified
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!