Har Gow

Har Gow
Staff Writer
Har Gow

M.Y. China

Har Gow

Also known as xiao jiao, these shrimp dumplings, along with char siu bao, shumai, and sesame balls, are the workhorse of a typical dim sum establishment. These are easy enough to make at home on a Saturday evening to serve on Sunday morning, a popular time for Chinese families to partake in dim sum.

Click here to see Have Some Dim Sum at Home.

4
Servings
439
Calories Per Serving
Deliver Ingredients

Notes

*Note: Wheat starch is white in color and looks similar to cornstarch, and is not the same product as wheat flour. It can be found in Chinese or Asian grocery stores and is sometimes sold under the name "non-glutinous flour" or "non-glutinous wheat flour." It can also be found online.

Ingredients

For the filling

  • 10  Ounces  medium-sized peeled raw shrimp, cut into bite-sized pieces
  • 2  Ounces  side pork, minced
  • 2  Ounces  diced bamboo shoots
  • 3/4  Teaspoons  salt
  • 1/2  Teaspoon  sugar
  • Dash of  white pepper
  • 1 1/2  Teaspoon  sesame oil
  • 2  Teaspoons  cooking oil

For the dough

  • 1  Cup  wheat starch*
  • 1/2  Teaspoon  salt
  • 1  Cup  hot water
  • All-purpose flour, for coating the work surface
  • 2  Tablespoons  cornstarch or tapioca starch
  • 1  Tablespoon  shortening
  • Soy sauce, for serving
  • Chile sauce, for serving
  • Mustard, for serving

Directions

For the filling

Combine all of the ingredients in a bowl and mix well. Refrigerate.

For the dough

Combine the wheat starch and salt in a medium-sized glass bowl. Add the hot water and mix well. Cover and set aside for 5 minutes.

Lightly flour a flat work surface. Place the wheat starch mixture on the surface. Add the cornstarch and shortening, and knead until smooth. Cover with a damp cloth and set aside to rest for 15-20 minutes.

To shape the dumplings, roll the wheat starch dough into a 1-inch diameter cylinder. Cut the cylinder crosswise into 1-inch pieces and shape each piece into a ball.

Flatten each ball, by hand or with a tortilla press, to make a 3 ½- to 4-inch circle, keeping the remaining dough covered to prevent drying. Press the edges of the circle firmly with your fingers to thin out the dough.

Place 1 heaping teaspoon of filling in the center of each circle. Fold in half over the filling to make a semicircle. Pinch the curved edges together, pleating one side to the other.

To steam the dumplings, bring water to a rolling boil in a wok. Place the filled dumplings, without crowding, in a steamer. Steam over high heat until the dumplings appear translucent, about 5 minutes. Remove from the heat and let stand for 1 minute before serving. Serve with soy sauce and chile sauce or mustard for dipping.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
6g
25%
Cholesterol
54mg
18%
Carbohydrate, by difference
49g
38%
Protein
23g
50%
Vitamin A, RAE
3µg
0%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
36mg
4%
Choline, total
67mg
16%
Fiber, total dietary
8g
32%
Folate, total
24µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
90mg
28%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
336mg
48%
Selenium, Se
27µg
49%
Sodium, Na
276mg
18%
Water
123g
5%
Zinc, Zn
7mg
88%