DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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- Опубликовано: 5 дек 2017
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)*
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link: geni.us/JTyAd]
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
*INGREDIENTS FOR THE FILLING*
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots: geni.us/wRpj]
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
*STEP BY STEP*
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done. 
Хобби
One of the best videos on making homemade Har Gow dim-sum at home. What I like are the kitchen tools used in simplifying the process. The mixer apparatus, the circular pattern cutting board, the circular round cutter, the anti-stick carrot base pieces, etc.. The end results are very clean and professional shrimp Har Gow as good as any high-end Chinese dim-sum restaurant. I've also enjoyed the unique methods and preparations that the author used with her culinary experience. A 3-piece set of these delicious shrimp morsels sell for $3 at any dim-sum take-out shop in SF Chinatown, and Clement Street Chinatown. For $10 of ingredients - minus the shrimp - you can make 2 dozen/24 pieces at home. It makes economic cent$ to learn these techniques at home. Thank you !!
This is so good! I thought the next step would be "now get your pre-made wrappers out of their packaging", but you actually made the entire thing! I'll give this a shot one day.
She is good...I learned a lot cooking traditional Chinese..I am a Chinese descendant.
Love how your channel has grown, this is still one of my favorite recipes
Who doesn’t adore Chinese dumplings, and Chinese food in general. Thank you so much for the easy to follow recipe. Pork and Prawn are gorgeous, I also love Scallop and Shiitake. A dipping sauce I like to make is, white wine vinegar, grated garlic and ginger, soy sauce, little Chinese sweet chilli sauce, sesame oil.
I am ssssooo trying "your" dipping sauce. Thank you so very much for sharing it, it will go great with the dumplings I am making today. Lockdown has given me a much needed time to not only perfect Mandy's dumpling recipe but now your dipping sauce. Again Thank you for sharing.
Stay safe my friend
Hugs from Texas 💜
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I made a half batch of these for New Years. I am eating the last one now. These are beyond great. Takes bit of work, but more than worth the work. The taste is nothing like I have had before in Dim Sum. Thanks!
Thank you so much, I have major food restrictions and have to make everything from scratch.
Har Gow dumplings are one of my few things to eat.
I too have a horribly bland and specific diet cuz everything gives me heartburn and indigestion so knowing how to make good food with limited ingredients is really nice. I love her cooking and her personality is beautiful.
Using the carrot at the base worked fantastic. Yummy thankyou
I really enjoy the taste and texture of this dumpling ,the skin is my favourite type
Wow, just learned that your pleating method is so easy! Thanks so much.
I just came across your channel and love your videos! Clear instructions and straightforward..the way it should be. Thank you!
Really appreciate your explanations of how certain steps impact the results and why to choose certain ingredients. Look forward to trying some of your recipes. Thanks for sharing!
Thank you. Wishing you a happy new year=)
This recipe is amazing! Thank you! Wheat starch is not than easy to find here, so I used potato starch. It worked but the skins turned completely transparent and too chewy. The dough was very hard to work with. But then.... I found wheat starch! It worked perfectly! Making the dough was like playing! So supple and soft, and after steaming - perfect, soft beautifully translucent and delicious! Here in Taiwan, most dim sum places serve spicy yellow mustard. I would say if you need any condiment, a tiny dip in that mustard or a drop of very wheat heavy, clean tasting, very light soy sauce, a little sweetened (I didn't put sugar in the filling) can also work, because the dumplings are too delicately flavored for heavy sauce. Wonderful recipe!
Yummy! I love the fact that you have shown us how to make the wrap, thanks
just made this, AMAZING, authentic! thank you
You have the best recipe for Har Gow. You are also very bubbly which makes the video enjoyable.
I will try this one....and really wanted to learn how to make the silky dimsum wrapper.
You’re fun to watch. Nice, straightforward instructions. I think I can do this!
I have tried this before with all purpose flour they definitely look different. Still tasty 😋 going to try wheat flour next time. Thank you gorgeous 😘
Thanks for the recipe. Also you are so pretty!
Again I can't believe how simple it is to eat so good!
OMG! They look delicious! Thanks for sharing 😊
You are so awesome , your creation is made with passion an devotion ... xie xie!
You are very honest in sharing recipes.. I love you.. 😘😘
Making this next thanks Miss Mandy
wow that looks amazing 🤤
I watched a looooot of har gow videos but I must say that your's is really easy to follow and it also looks really tasty!
Your dumpling are the best!!! good recipe
Oh boy, I think have just found my culinary nirvana! Thank you so much for sharing!!!
great recipe, perfect presentation - love the carrot bases!
I just enjoy all your videos
i love your videos!! har gow are VERY popular in my country and ive always wanted to try to make them myself!!
Excellent
thank you
You are so smart. I have learned so much. Thank you.
I confess I love your channel. Regret I did not find you earlier.
Thanks I love to watch and make your recipes
I made the shrimp egg foo young and loved it.
Your recipes are soooo good
Dim sum looks yummy and delicious. I am going to try your recipe. Thank you.
Very Well explained, my husband is Chinese so when I learned from her and tried it, it turned out pretty good, he was quite amazed, how I got it so right. Thank you.
Nice 👍🏼
Looks tasty! Thank you for this upload and easy to follow and understand video!
Brilliant
Im starting to love your videos. Keep on sharing...
Can't stop watching your videos!
Thank you
Hello thank you for sharing ♥️♥️♥️ just want to know if I can use corn starch and tapioca starch instead of wheat starch because wheat starch is hard to come by here
Sari, no you can't substitute wheat starch.
Thank you! I’ve always wanted to know how to make everything from scratch
Thank you
All your videos are so clear detailed golden! big big like! Lovely dim sums! And such a pretty woman!
I love all your videos... tried your dumpling recipe and it is amazingly delicious..
wow your a mind reader I was thinking about trying to make them very soon..love your secret top tips... this is my high light of my week watching your video..love dim sum
I tried your recipes..always perfect.
Thank you very much for your knowledge 🙏👍
Yum !!!! I really love your method on preparing the filling. Not sure if I have the patience to make the wrappers though. 🎈 👍 🍽 👏 😉 🌈 👍 🎈
It really takes very little time!
All your dishes is perfectly wonderful i love all of them 😍😘😙thanks for sharing your talent and your awesome skill to us who are thirsty and hungry for more special food
It's an amazing recepie dear.. Thank you very much
Thankyou from sunny Spain
My favorite food
I love dumplings...
delicious...
I love all dumplings
…..Laoshi Mandy loves to eat, joyful!!!!
I can't wait to make these! 😍😋
The Kenwood mixer is The Best!!!
Thanks and good morning from Tennessee !
You are so sweet and explained it so good ! You rightly said that dumplings taste amazing without sauce but it’s difficult to explain people sometimes ! Anyways , you have a new subscriber 😘
Thank you for watching and subscribing. Hope you keep enjoying my videos.
Love your recipe!
Super easy to make and very tasty. I will use this Jade Bridge Vinegar again.The sauce will make a good dipping sauce for Chinese dumplings and pot stickers.
Hi Mandy, love your cooking channel, I will attempt to make this soon, just wondering if I can substitute baby bamboo shoots with some other vegetables, would that affect the taste of the dumplings? Thanks 🙏
yes, you can use different vegetables. Carrot will be a good choice because the color. The skin is transparent so you can see some carrot color through, which should make a nice presentation.
Great video.. i thought wheat starch is tge same with wheat flour, now i understand.. thanks
I love videos that take the mystery out of some of our favorite foods we get in restaurants in Chicago. Chicago has a wide variety of Asian markets so the ingredients are easy to get. I often try your recipes and they work so keep up the excellent videos.
Thank you =)
That’s one of the things love love about Australia we’re pretty much in Asia and we have a huge and wide ranging Asian community, but I’m certainly like learning how to make those fav’s
Any suggestions on how to keep the rolled dough from cracking when you fold it? I ended up folding it while it was placed on a piece of plastic which also prevented it from sticking to my hands. Any suggests are greatly appreciated.
Doh je. I love dim sum. Great recipe.
Those look amazing!
I love this stuff! So yummy! 😋😋🤩🤤🤩🤤
Superb
wowww.. love your presentation... great job
Another great video 👍
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Thank you for sharing
omg! i have been looking for this all mylife err eversince i tasted this MOST glorious transparent.shrimp dumpling! Thank you soooo much mam! you earned my subscription.
Can I freeze the leftover dumling?thank you very much for the ricipe.
thank you great videos
Really like your videos,You are so easy to watch and learn from,Thank You!
Yes, you can make a lot at a time and freeze but I wouldn’t recommend that because shrimp should be eaten when it is fresh. Also, the dumpling skin will be less gooey if you freeze it. Well, even though I don’t suggest that here is how to save it: leave space between the dumplings and freeze them. When you want to eat it again, Take it out. Don’t need to defrost. Put it above cold water and turn the heat to high. Once it comes to a boil, keep steaming it for another 3 minutes. And you can eat.
Super! Thank you so much!!! 🌺🌺🌺🌺❤️❤️❤️❤️
Very nice
Love your videos! Also dear, love the outfit you're wearing today!
Love your channel!
Question, is it possible to freeze the Siu Mai after it’s filled? Or is this a no- no?
I found you only yesterday night.i hav to wait till friday night to try this..cant wait..by the way..who agree youtube brings world together? Please state yuor nationalities..and wonder how peaceful this planet be if all these nice people in here are leading the world not the selfish bloodthirsty hoodlooms we have all over? Luv from kerala..India.
RASHMI K P I’m English and I totally agree with your sentiments.
I'm German-American, and live in Hawaii. Aloha!
i am an Indian too
but live in Paris. bonjour mon ami
Renedy Naoroibam wow.Have a beautifullife
You are amazing... thank you 😊
new subscriber here! glad i found your channel. i love chinese cuisines. especially this Har Gow.
I made them today , i used a flat oiled spatula to squash the pastry down into a round shape . I put too much salt in mine 🙄, can’t wait to try again
Thanks for sharing
You make great contents. Wish you a good fortune!
great!
wow, thanksss, ive been browsing a lot on how to make that unique juicy dumpling that does not dry out, i learned a thing or 2 in this video, how to make that beautiful trasluscent wrap, how to wrap it like a pro, and most importantly, the adding of water to the mixture and how to make it so it's not watery when you wrap them +1 subs :)
Good in details
loved your tutorial! had to become a new subie
I love the Taro Beehive Dumplings
The dim sum restaurant (Kam Fung) we go make their har gow with whole shrimps (I believe they don't contain pork), they are big and very tasty ;)
Would you have a recipe for steam spare ribs
U are an awesome cook🤩
Thank you=)
Wow, I did not know how much work it took to make the dim sum wrappers.