Har Gow

Name: Har Gow
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 24 crystal dumpling skins; 300 g shrimp; 50 g bamboo shoots; 1 tsp sesame oil; 1 tsp potato starch; 1 tsp white pepper; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Har Gow, a staple of Cantonese dim sum, graces tables with its delicate craftsmanship and rich culinary tradition. Originating from the teahouses of southern China, these translucent shrimp dumplings are a beloved part of morning tea rituals, where they are often enjoyed alongside a variety of small plates. The home version, as recorded here, reflects the intuitive methods of a Chinese family cook, relying on hand-measured salt and a generous use of fat.

Biting into a perfectly steamed Har Gow reveals a tender, crystal-like skin that gives way to a filling of succulent shrimp and crunchy bamboo shoots, subtly seasoned with white pepper and sesame oil. The dumplings should be soft yet resilient, offering a satisfying contrast between the silky wrapper and the rich, savory interior. Serve them freshly steamed, allowing their warmth to invite shared enjoyment around the table.

Ingredients

24crystal dumpling skins
300 gshrimp
50 gbamboo shoots
1 tspsesame oil
1 tsppotato starch
1 tspwhite pepper
to tastefine sea salt

Method

Begin by preparing the shrimp filling. Peel and devein 300 g of shrimp, then chop them into small pieces. Finely dice 50 g of bamboo shoots and combine with the shrimp in a mixing bowl. Add 1 tsp of sesame oil, 1 tsp of potato starch, and 1 tsp of white pepper. Mix thoroughly until the ingredients are well combined and the shrimp mixture feels slightly sticky.
Lay out the 24 crystal dumpling skins on a clean surface. Place a small spoonful of the shrimp mixture in the center of each skin. Be careful not to overfill, as this can cause the dumplings to break during cooking. Gently fold the skin over the filling to form a half-moon shape, then pleat the edges to seal the dumpling securely.
Prepare a bamboo steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between each to allow steam to circulate. Fill a wok or large pan with enough water to reach just below the steamer's base and bring it to a boil over high heat.
Once the water is boiling, place the bamboo steamer over the wok or pan. Cover and steam the dumplings for about 6-8 minutes. The dumplings are done when the skins turn translucent and the shrimp inside appears pink and firm.
Carefully remove the steamer from the heat and let it sit for a minute to cool slightly. Sprinkle fine sea salt to taste over the dumplings before serving. Serve the Har Gow immediately while they are hot, allowing the delicate flavors to be enjoyed at their best.