Best Har Gow Recipes

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HAR GOW (DIM SUM SHRIMP DUMPLINGS)



Har Gow (Dim Sum Shrimp Dumplings) image

This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.

Provided by Judy

Categories     Dim Sum

Time 1h20m

Number Of Ingredients 13

1/2 pound raw shrimp (peeled, de-veined, and patted dry)
1 teaspoon oyster sauce
1 tablespoon vegetable oil
1/4 teaspoon white pepper
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/4 cup bamboo shoots
1 cup wheat starch
1/2 cup cornstarch
1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates))
3 teaspoons lard ((or oil))

Steps:

  • Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
  • Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
  • Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
  • Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.

Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHINESE SHRIMP DUMPLINGS (HAR GOW)



Chinese Shrimp Dumplings (Har Gow) image

With a few helpful tips and tricks, it's fun and rewarding to make these tender and chewy shrimp dumplings for a delicious meal.

Provided by Rhonda Parkinson

Categories     Appetizer

Time 2h35m

Number Of Ingredients 21

For the Dough
3/4 cup wheat starch
2 tablespoons tapioca starch
1/4 teaspoon salt
2/3 cup water (divided, boiling)
2 1/2 teaspoons vegetable oil
For the Filling
6 ounces shrimp (rinsed, tails removed, and chopped)
3 tablespoons bamboo shoots (finely chopped)
1 1/2 teaspoons green onion (finely chopped)
3/4 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper (freshly ground)
1 large egg white (lightly beaten)
2 teaspoons cornstarch
For Shaping the Dough:
1/3 cup vegetable oil (or as needed)
For Serving:
Hot chili oil (to taste)
Soy sauce (to taste)

Steps:

  • Gather the ingredients.
  • In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
  • Cover and refrigerate for 1 hour to give the flavors a chance to meld.
  • In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
  • Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
  • Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
  • Cover and let rest for 20 minutes.
  • Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
  • Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
  • Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
  • Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
  • Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
  • Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
  • Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
  • Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
  • Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

Nutrition Facts : Calories 163 kcal, Carbohydrate 13 g, Cholesterol 44 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 0 g, Fat 10 g, ServingSize 18 rolls, UnsaturatedFat 0 g

HAR GOW



Har Gow image

Har gow--or crystal shrimp dumplings--are a staple on any dim sum restaurant table. Known for their slightly chewy translucent skins, bright orange shrimp filling and many small pleats, they are the hallmark of a great dim sum chef: the more pleats and the more translucent the skins, the more skilled the chef. Using a baking soda soak helps improve the texture of the shrimp, making it more "snappy," while slowly adding boiling water to the wheat starch helps create the signature translucent skins.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings (30 dumplings)

Number Of Ingredients 10

1 tablespoon baking soda
1 pound peeled and deveined small shrimp (51/60), tails removed
2 teaspoons sugar
1 teaspoon chicken bouillon powder
1/4 teaspoon ground white pepper
1/3 cup plus 2 teaspoons tapioca starch
Kosher salt
1 teaspoon toasted sesame oil
2 tablespoons lard or neutral oil
1 1/4 cups wheat starch, plus more for dusting

Steps:

  • Fill a large bowl with 6 cups of cold water and whisk in the baking soda until dissolved. Add the shrimp to the bowl, lightly massage it in the baking soda water and let soak for 30 minutes.
  • Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels.
  • Finely chop 1/4 cup of the shrimp to a paste and add to a large bowl. Coarsely chop the remaining shrimp into 1/2-inch pieces and transfer to the same bowl. Add the sugar, chicken bouillon powder, white pepper, 2 teaspoons of the tapioca starch and 1/2 teaspoon salt and mix in one direction until streaks form on the side of the bowl, about 1 minute. Mix in the toasted sesame oil and 1 tablespoon of the lard until incorporated. Refrigerate until needed.
  • Line a baking sheet with parchment. Bring 1 cup cold water to a boil in a small pot.
  • Meanwhile, sift the wheat starch and remaining 1/3 cup tapioca starch with a fine-mesh strainer into a large bowl. Stir 1/2 teaspoon salt into the boiling water until dissolved, then slowly pour over the wheat starch mixture and mix with a wooden spoon or chopsticks. Cover and let rest for 5 minutes. Add the remaining tablespoon of lard and knead until incorporated.
  • Lightly dust a work surface with wheat starch and turn out the dough onto it. Knead the dough until smooth. Divide in half and roll each piece into a 15-inch log. Cut each log into 1-inch pieces and cover the dough pieces with a damp paper towel or lint-free kitchen towel. Working with one piece of dough at a time, dust the dough with some wheat starch, press into a 2-inch circle and then roll out into a thin 3- to 3 1/2-inch circle, keeping the edges thinner than the center.
  • Put the dough circle in front of you and place a scant tablespoon of the shrimp filling in the center of it. Starting at the right edge of the circle at the "3-o'clock" position, make small pleats counterclockwise along the edge until you reach the "9-o 'clock" position (the goal is around 8 pleats for good luck). Fold up the dough edge closest to you and attach it to the inside edge of the pleats to close up the opening. Pinch to seal and press lightly to thin out the edge. Place the har gow on the prepared baking sheet and repeat with the remaining dough and filling.
  • Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 har gow into the steamer basket, leaving about an inch between each. Cover and steam until the filling is bright orange and the wrappers are translucent, 6 to 8 minutes. Cool for a minute to set the skin, then enjoy while warm. Continue with the remaining har gow.

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