Har Gow (虾饺) is the crown jewel of the dim sum basket — delicate, translucent dumplings wrapped around a succulent filling of whole shrimp, bamboo shoots, and pork fat. A perfectly made har gow has a thin, pleated skin that reveals the pink shrimp within, and a texture that is simultaneously tender and bouncy.
This recipe comes from a dim sum master in Hong Kong who spent 10 years perfecting his har gow technique. The secret, he taught me, is in the dough: the precise ratio of wheat starch to tapioca starch that creates a skin thin enough to see through but strong enough to hold the filling.
Why This Har Gow Recipe Works
- Translucent, chewy skin — the wheat starch and tapioca starch combination creates the signature crystal-clear wrapper
- Juicy shrimp filling — whole shrimp with bamboo shoots and pork fat for moisture and sweetness
- Pleating technique — step-by-step guidance for the classic 9-13 fold har gow shape
- Steamed to perfection — precise timing ensures the skin is cooked through without turning mushy
Where to Find Chinese Ingredients
- Wheat starch — wheat starch is essential for the translucent skin; it is not the same as all-purpose flour
- Tapioca starch — tapioca starch adds chewiness and elasticity to the dough
- Fresh shrimp — large raw shrimp (16-20 count), peeled and deveined
- Bamboo shoots — canned whole bamboo shoots add essential crunch
Step-by-Step Har Gow
Prep (30 minutes)
- Peel and devein 200g large shrimp. Keep 150g whole, roughly chop 50g. Pat very dry with paper towels.
- Finely dice 30g bamboo shoots and 20g pork fat (or bacon fat).
- Mix filling: shrimp + bamboo shoots + pork fat + 1 tsp sesame oil + 1 tsp Shaoxing wine + 1/2 tsp salt + 1/2 tsp sugar + 1 tsp cornstarch. Mix vigorously until sticky. Refrigerate 15 minutes.
- Make dough: 100g wheat starch + 50g tapioca starch + 1/2 tsp salt. Add 180ml boiling water all at once. Stir into a shaggy dough. Add 1 tsp oil. Knead for 5 minutes until smooth. Cover with damp cloth.
Assemble and Steam (20 minutes)
- Roll dough into a log. Cut into 12 equal pieces. Keep covered under a damp cloth at all times.
- Roll each piece into a thin circle (8cm diameter) using a small rolling pin. The edges should be thinner than the center.
- Place 1 tbsp filling in the center. Fold in half. Pleat the edge (7-11 folds), pressing gently to seal. The dumpling should have a crescent shape with a flat bottom.
- Place each dumpling on a lightly oiled parchment square or carrot slice (to prevent sticking) in a bamboo steamer.
- Steam over boiling water for 6-7 minutes. Do not overcrowd — leave space between dumplings.
- Serve immediately while steaming hot, with chili oil or black vinegar on the side.
Frequently Asked Questions
Why is my har gow skin cracking?
The dough dries out very quickly. Always keep unused dough and wrappers covered with a damp cloth. If cracks appear, dab a little water on your finger and smooth them before pleating.
Can I freeze har gow?
Yes — freeze pleated (uncooked) har gow on a tray, then transfer to a freezer bag. Steam from frozen for 8-9 minutes. Do not thaw before steaming or the skin will become sticky.
What if I cannot find wheat starch?
Wheat starch is essential for the translucent effect. Cornstarch alone will not work. Look for it in Chinese grocery stores or online — it is inexpensive and keeps indefinitely.
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