Description

Ingredients

• Shrimp filling 🦐
• 🦐 350 g raw peeled shrimp, finely chopped (12.3 oz) seafood Original: 🦐 350 g raw peeled shrimp, finely chopped (12.3 oz)
• 🥓 40 g bamboo shoots, finely diced (¼ cup / 1.4 oz) Original: 🥓 40 g bamboo shoots, finely diced (¼ cup / 1.4 oz)
• 🫚 8 g fresh ginger, finely grated (1½ tsp / 0.28 oz) Original: 🫚 8 g fresh ginger, finely grated (1½ tsp / 0.28 oz)
• 🥢 10 ml light soy sauce (2 tsp / 0.34 fl oz) glutensoy Original: 🥢 10 ml light soy sauce (2 tsp / 0.34 fl oz)
• 🌰 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🌰 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)
• 🧂 3 g fine salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine salt (½ tsp / 0.1 oz)
• ⚪ 2 g white pepper (½ tsp / 0.07 oz) Original: ⚪ 2 g white pepper (½ tsp / 0.07 oz)
• 🌽 8 g cornstarch (2 tsp / 0.28 oz) Original: 🌽 8 g cornstarch (2 tsp / 0.28 oz)
• 🍬 3 g sugar (½ tsp / 0.1 oz) Original: 🍬 3 g sugar (½ tsp / 0.1 oz)
• Crystal dough 🌾
• 🌾 120 g wheat starch (1 cup / 4.2 oz) gluten Original: 🌾 120 g wheat starch (1 cup / 4.2 oz)
• 🌽 40 g tapioca starch (⅓ cup / 1.4 oz) Original: 🌽 40 g tapioca starch (⅓ cup / 1.4 oz)
• 🧂 1 g fine salt (⅛ tsp / 0.03 oz) Original: 🧂 1 g fine salt (⅛ tsp / 0.03 oz)
• 💧 220 ml boiling water (¾ cup + 2 tbsp / 7.4 fl oz) Original: 💧 220 ml boiling water (¾ cup + 2 tbsp / 7.4 fl oz)
• 🌻 10 ml neutral oil (2 tsp / 0.34 fl oz) Original: 🌻 10 ml neutral oil (2 tsp / 0.34 fl oz)
• For steaming ♨️
• 🥬 4–6 cabbage leaves or parchment circles Original: 🥬 4–6 cabbage leaves or parchment circles
• 💧 water, for steaming
• For serving 🥢
• 🥢 30 ml light soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥢 30 ml light soy sauce (2 tbsp / 1 fl oz)
• 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz) Original: 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 🌶️ chili oil, optional Original: 🌶️ chili oil, optional

Preparation

• Make the shrimp filling 🦐 Mix the chopped shrimp, bamboo shoots, ginger, soy sauce, sesame oil, salt, white pepper, cornstarch, and sugar in a bowl for 2–3 min until the filling becomes sticky, glossy, and slightly springy. Cover and chill for 20 min. ✨
• Start the crystal dough 🌾 In a heatproof bowl, mix the wheat starch, tapioca starch, and salt. Pour in the boiling water all at once and stir quickly with chopsticks or a wooden spoon until the mixture forms a rough, translucent dough. ♨️
• Knead until smooth 🥢 When the dough is cool enough to touch, add the neutral oil and knead for 3–4 min until smooth, soft, and pliable. Keep it covered with a damp towel so it does not dry out while shaping. ✨
• Shape the wrappers 🥟 Divide the dough into 18 small pieces. Roll each piece into a thin circle about 8–9 cm (3–3½ in) wide. Work one wrapper at a time and keep the rest covered. 🥢
• Fill the dumplings 🦐 Place 1 tsp of shrimp filling in the center of each wrapper. Fold gently and pleat the edge, pressing to seal without overfilling. The dumplings should look delicate and slightly curved. ✨
• Steam until glossy ♨ Line a bamboo steamer with cabbage leaves or parchment circles. Place the dumplings inside with space between them, then steam over boiling water for 6 min until the wrappers turn translucent and the shrimp filling is fully cooked. 🥟
• Serve immediately 🥢 Let the dumplings rest for 1 min, then serve hot with soy sauce, rice vinegar, and a little chili oil if desired. Har Gow are best eaten fresh while the skins are soft, glossy, and slightly chewy. ✨

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