ReceptnaptárHar gow (Cantonese shrimp dumplings)
Har gow is one of the crown jewels of Cantonese dim sum: a shrimp dumpling in a thin, translucent, slightly chewy wrapper through which the pink filling shines. The secret of the dough is wheat starch and boiling water, which give it its special translucent, elastic texture.
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Method
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- Mix the shrimp, bamboo shoots, sesame oil, soy sauce, salt, sugar, cornstarch and pepper, and rest in the fridge for 30 minutes.
- Put the two starches and the salt in a bowl, pour in the boiling water all at once, stir quickly with a wooden spoon, then add the oil and knead into a soft, smooth dough (about 2 minutes); cover with a damp cloth.
- Divide the dough into two parts, roll each into a log and cut into 20 equal pieces; always keep the uncut dough covered.
- Flatten each piece with the side of an oiled knife (or a rolling pin) into a thin round, 7–8 cm across.
- Put a teaspoon of filling on each round, fold in half and pinch the edges together with 7–8 pleats to make a half-moon dumpling.
- Place in a steamer lined with oiled paper and steam over high heat for 6–7 minutes, until translucent; serve at once with soy sauce and chilli oil.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Wheat starch is available in Asian shops; the dumplings cannot be made with plain flour.
- Shape the dough straight away, because it dries out and cracks quickly; always keep it covered.
- Keep the shrimp cold; resting the filling makes it more bouncy.
- Traditionally a good har gow has at least 7 pleats, but this is not compulsory.
Frequently asked questions
Why is the dough translucent?
Wheat starch turns translucent when cooked, which gives har gow its characteristic look.
Can they be frozen?
Yes, shaped and frozen before steaming for up to 2 months; steam from frozen for 2 minutes longer.
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