Har Gow

Staff Writer
Har Gow
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
316
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
10g
15%
Sugar
1g
N/A
Saturated Fat
2g
10%
Cholesterol
123mg
41%
Protein
22g
44%
Carbs
37g
12%
Vitamin A
0.4µg
N/A
Vitamin B6
0.2mg
10.8%
Vitamin C
0.7mg
1.1%
Vitamin E
1mg
6%
Vitamin K
4µg
4%
Calcium
64mg
6%
Fiber
6g
23%
Folate (food)
19µg
N/A
Folate equivalent (total)
24µg
6%
Folic acid
3µg
N/A
Iron
2mg
11%
Magnesium
82mg
21%
Monounsaturated
4g
N/A
Niacin (B3)
3mg
14%
Phosphorus
397mg
57%
Polyunsaturated
3g
N/A
Potassium
482mg
14%
Sodium
497mg
21%
Sugars, added
0.5g
N/A
Thiamin (B1)
0.3mg
22%
Trans
0.4g
N/A
Zinc
2mg
17%

Around the Web