How to make Har Gow

Why cooks start here

Har Gow is cooked the way Cantonese dim sum cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.