How to make Dim Sum, Shrimp Dumplings, Ha Gow Recipe, Har Gow, Hagow, Har Kau, Har Gao

2/13/14, 4:11 PM

Shrimp Dumplings
(Ha Gow)
Print this recipe

This recipe is for 32 dumplings.

Ingredients for the filling:
3/4 lb. (340 g) medium shrimp
1/3 cup (40 g) minced bamboo shoots, water chestnuts or jicama
1 green onion (optional)
2 1/2 tablespoons cornstarch
1 egg white
2 teaspoons sake
1 teaspoon Mirin (sweet sake) or 1/2 teaspoon sugar
1 teaspoon toasted sesame oil [1]
1/2 teaspoon black bean garlic sauce or soy sauce
1/2 teaspoon salt
1/4 teaspoon grated fresh ginger
Ingredients for the dough:
1 1/4 cups (150 g) wheat starch
1/4 cup (30 g) tapioca flour/starch or wheat starch
1 cup (240 cc) boiling hot chicken broth
1/4 teaspoon salt
1 teaspoon vegetable oil
Instructions:
1. Peel and devein the shrimp. Cut the shrimp into 1/2-inch segments. Mix
with the rest of the filling ingredients and set aside.
2. In a bowl, mix all the dry ingredients for the dough. With wooden
chopsticks, stir in the boiling hot chicken broth and the vegetable oil.
3. Sprinkle wheat starch over a wooden cutting board or other appropriate
kneading surface. When the dough is still hot, start kneading the dough
until it becomes smooth. If the dough is sticky, you may need to add more
wheat starch.
4. Cut the dough into 4 sections and roll each section into an 8-inch
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How to make Dim Sum, Shrimp Dumplings, Ha Gow Recipe, Har Gow, Hagow, Har Kau, Har Gao

2/13/14, 4:11 PM

cylinder, using the palms of your hands. For this recipe, cut each
cylinder into 8 pieces. Cover with plastic to keep the dough moist while
you flatten each piece.
5. The trick to making the wrapper into a near-perfect circle is to sandwich
the piece of dough between two pieces of parchment paper and flatten it
using the bottom of a pan. Then you can use a rolling pin to roll them out
more. You want your wrappers to be at least 3 1/2" wide.

6. Fold 8 narrow pleats, where each pleat overlaps the previous pleat
halfway. You should leave about 1/3 of the edge without pleats.

7. While avoiding the edges of the dough, use a small spoon to place a
teaspoon of filling into the center of the wrapper.
8. Press the edges of the dough together, forming a half circle. Put it on
your working surface, pressing the bottom of the dumpling. Fill the
remaining wrappers until you have about 32 dumplings.

9. Using a steamer, cook the dumplings over high heat for 7 minutes. Remove
the steamer from the heat and let the dumplings settle for 3 minutes
before moving them. Serve dumplings hot.
Notes:
[1] There are two main types of sesame oil: Cold-pressed sesame oil and toasted
sesame oil. Cold-pressed sesame oil has a light yellow color while toasted
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How to make Dim Sum, Shrimp Dumplings, Ha Gow Recipe, Har Gow, Hagow, Har Kau, Har Gao

2/13/14, 4:11 PM

sesame oil is dark brown.

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