Har Gow (Dim Sum Dumplings) Recipe

I made Crystal Shrimp Dumplings that look like glass jewels and steal the show on any dim sum spread.

I’m obsessed with Har Gow because the translucent wrapper reveals bouncy raw shrimp inside and that first burst of brine hits like a punch. I love how Cantonese Cuisine keeps it simple so the shrimp sings, not hides.

Steam gives that slippery, slightly chewy skin that I chase every time I see a dim sum cart. And the sesame oil whisper in the filling makes me stop talking and just eat.

Not elegant. Just pure teeth-on-shrimp joy.

Dim Sum Dumplings at dim sum carts are my personal weakness. I’ll take a second one.

Or three, every single messy weekend now.

Ingredients

• Raw shrimp: the meaty, sweet protein that gives har gow its satisfying bite.
• Fresh bamboo shoots: crunchy contrast, keeps things bright and texturally fun.
• Pork fat or oil: basically the secret juice — keeps filling juicy and silky.
• Scallions: fresh onion pop, it’s bright and adds little green notes.
• Fresh ginger: warm zing, cuts through richness and keeps it lively.
• Shaoxing wine: adds a subtle savory depth you’ll barely notice but like.
• Sesame oil: nutty aroma, a tiny drizzle goes a long way.
• Light soy sauce: salty backbone, ties the filling flavors together simply.
• Salt: essential seasoning — makes the shrimp actually taste like shrimp.
• Granulated sugar: balances saltiness, gives a gentle roundness to the filling.
• White pepper: mild heat and earthiness, different from black pepper.
• Cornstarch or tapioca: binds juices so the filling isn’t loose and runny.
• Wheat starch: the chewy wrapper base that holds everything without overpowering.
• Tapioca starch: adds stretch and translucence to those delicate skins.
• Boiling water: basically cooks the starch into a pliable, slightly springy dough.
• Neutral oil or lard: keeps the wrapper tender and not dry or stiff.
• Pinch of dough salt: tiny flavor lift so wrappers don’t taste flat.

Ingredient Quantities

• Raw shrimp, peeled, deveined and coarsely chopped – 12 oz (340 g)
• Fresh bamboo shoots or water chestnuts, very finely minced – 2 tbsp (about 20 g)
• Pork fat or vegetable oil (for juiciness) – 1 tbsp
• Scallions, finely chopped – 2 tbsp
• Fresh ginger, grated – 1 tsp
• Shaoxing wine or dry sherry – 1 tsp
• Sesame oil – 1 tsp
• Light soy sauce – 1 tsp
• Salt – 1/2 tsp
• Granulated sugar – 1/4 tsp
• White pepper – 1/8 to 1/4 tsp
• Cornstarch or tapioca starch (for filling binder) – 1 tbsp
• Wheat starch (for wrappers) – 150 g (about 1 1/4 cups)
• Tapioca starch (for wrappers) – 50 g (about 1/2 cup)
• Boiling water (for wrapper dough) – about 160 to 170 ml (5.5 to 6 fl oz)
• Neutral oil or lard (for wrapper dough) – 1 tbsp
• Salt for wrapper dough – pinch

How to Make this

1. Make the filling: put the chopped shrimp, minced bamboo shoots or water chestnuts, pork fat or 1 tbsp oil, scallions, grated ginger, Shaoxing wine, sesame oil, light soy sauce, salt, sugar and white pepper into a bowl; sprinkle in 1 tbsp cornstarch and mix by pressing and folding until it becomes slightly sticky and cohesive; chill while you make wrappers so it firms up a bit.

2. Mix the wrapper dough dry: combine 150 g wheat starch, 50 g tapioca starch and a pinch of salt in a bowl, stir to distribute.

3. Add liquids: make a well in the starch, pour in about 160 to 170 ml boiling water while stirring with a spoon; when it starts to come together add 1 tbsp neutral oil or lard and work quickly into a rough dough.

4. Knead and rest: transfer to a lightly oiled surface and knead 1 to 2 minutes until smooth and pliable; cover with plastic or a damp towel and let rest 15 minutes so the dough relaxes.

5. Portion the dough: divide dough into 18 to 20 equal pieces (about walnut size), keep pieces covered so they don’t dry out; roll each piece into a small ball.

6. Shape thin wrappers: flatten a ball, dust lightly with tapioca or wheat starch, then use a small rolling pin to roll into a thin round about 3 to
3.5 inches across; make edges a little thinner than center; if dough resists, let rest a few more minutes.

7. Fill and pleat: place about 1 level teaspoon of filling in the center of each wrapper, fold and pleat to seal into the classic half-moon har gow shape; try for 6 to 7 pleats if you can but don’t obsess; keep finished dumplings on a tray lined with parchment or lightly oiled.

8. Prepare steamer: line a bamboo or metal steamer with parchment with holes, cabbage leaves, or oil it lightly to prevent sticking; bring water in the pot to a rolling simmer.

9. Steam the dumplings: arrange dumplings with a little space between them, steam over boiling water for 6 to 8 minutes until wrappers turn translucent and filling is opaque and juicy; avoid over steaming or they get too soft.

10. Serve and tips: transfer carefully to a plate, serve immediately with soy sauce or chili oil; if making ahead freeze on a tray, then store in a bag and steam from frozen adding 1 to 2 minutes; keep extra tapioca dust handy to prevent sticking when rolling.

Equipment Needed

1. Large mixing bowl for the filling and another for the dough, because you will need both and you’ll want to keep them separate.
2. Kitchen scale (or measuring cups) and measuring spoons so the starches and liquids are accurate.
3. Wooden spoon or sturdy spatula for stirring the hot dough and mixing the filling.
4. Small rolling pin and a lightly floured surface or silicone mat to roll 3 to 3.5 inch wrappers.
5. Bench scraper or sharp knife to divide the dough into 18 to 20 pieces and to lift dumplings.
6. Small bowl of tapioca or wheat starch for dusting while you roll to stop sticking.
7. Bamboo steamer or metal steamer basket plus a pot with a lid to hold a rolling simmer.
8. Parchment with holes, cabbage leaves, or a little oil to line the steamer so dumplings don’t stick.
9. Tray or plate lined with parchment or lightly oiled to rest finished dumplings before steaming, and plastic wrap or a damp towel to keep dough pieces from drying out.

FAQ

Har Gow (Dim Sum Dumplings) Recipe Substitutions and Variations

• Raw shrimp: substitute with finely chopped cooked shrimp if raw isnt available, or use minced scallops for a sweeter, silkier filling, or for a vegetarian option try mashed king oyster mushrooms mixed with a little soy and cornstarch to mimic texture.
• Fresh bamboo shoots or water chestnuts: swap with canned bamboo shoots (well rinsed and very finely chopped), or use grated jicama or finely diced celery for crunch if water chestnuts cant be found.
• Pork fat or vegetable oil: replace pork fat with neutral oil like canola or light olive oil, or use rendered duck fat for richer flavor, or plant-based butter for a vegetarian version.
• Wheat starch and tapioca starch for wrappers: if wheat starch is hard to find use plain potato starch plus a bit more tapioca for chew, or buy pre-made translucent dumpling wrappers (har gow skins) from Asian stores and skip homemade dough.

Pro Tips

1) Chill the filling well before you start wrapping. Cold filling firms up and is way easier to pleat, plus it helps the dumplings hold their shape in the steamer. If it feels too loose, toss in another 1/2 tsp cornstarch.

2) Keep your dough pieces covered and work in small batches. The dough skins dry out fast, and once they crack they’re hard to fix. Use a damp towel or plastic wrap, and dust with just enough tapioca to stop sticking not coat them.

3) Make the wrapper edges thinner than the center, but don’t overwork the dough. Over-kneading makes them gummy and tough. If the dough fights you while rolling, let it rest 5 to 10 minutes and then try again.

4) Steam over a gentle rolling simmer, not a furious boil. Too violent steam will shake the dumplings and can split them or make the filling waterlogged. Also avoid lifting the lid during cooking, you lose steam and extend cook time.

5) Freeze extras on a tray first, then bag them. This stops them from sticking together. When steaming from frozen add 1 to 2 minutes to the time, and brush the steamer liner with oil or use parchment so they dont glue down.