Facts How-Tos

Har Gow

M.Y. China|

Har Gow
4 (1 ratings)
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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.
Servings
4
Ingredients
  • 10 ounce medium-sized peeled raw shrimp, cut into bite-sized pieces
  • 2 ounce side pork, minced
  • 2 ounce diced bamboo shoots
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • dash of white pepper
  • 1 1/2 teaspoon sesame oil
  • 2 teaspoon cooking oil
  • 1 cup wheat starch*
  • 1/2 teaspoon salt
  • 1 cup hot water
  • all-purpose flour, for coating the work surface
  • 2 tablespoon cornstarch or tapioca starch
  • 1 tablespoon shortening
  • soy sauce, for serving
  • chile sauce, for serving
  • mustard, for serving
Directions
  1. Combine all of the ingredients in a bowl and mix well. Refrigerate.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
 
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