Crystal Shrimp Har Gow Dumplings
Translucent, jade-like wrappers enveloping plump, bouncy shrimp seasoned with sesame oil and white pepper. These jewels of the dim sum cart have that signature pleated crescent shape and a wrapper so delicate you can see the pink shrimp glowing through — a true test of dumpling craftsmanship made approachable for the home cook.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 oz pork fat or bacon, finely minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
+ 10 more ingredients
Instructions
Roughly chop two-thirds of the shrimp into small pieces and dice the remaining third into slightly larger chunks for texture contrast.
Combine all the shrimp with the minced pork fat, sesame oil, soy sauce, sugar, white pepper, cornstarch, and bamboo shoots. Mix well and refrigerate for 20 minutes to firm up.
For the wrapper dough, combine the wheat starch, tapioca starch, and salt in a heatproof bowl. Pour in the boiling water and stir quickly with chopsticks until a shaggy dough forms.
Add the vegetable oil and knead the dough for 3 minutes until smooth and pliable. It should feel like soft clay. Cover tightly with plastic wrap to prevent drying.
Pinch off a small piece of dough (about 1/2 oz), roll it into a ball, and press flat. Use a cleaver or flat-bottomed plate to smash it into a thin round disc about 3 inches across.
Place a heaping teaspoon of shrimp filling in the center of each wrapper. Fold the wrapper in half and create 5 to 7 small pleats along one edge to form the classic crescent shape, pressing firmly to seal.
Line a bamboo steamer with perforated parchment paper or lightly oiled napa cabbage leaves.
Arrange the dumplings with space between them and steam over rapidly boiling water for 6 to 8 minutes until the wrappers turn translucent and the shrimp is pink.
Serve immediately with soy sauce and chili oil for dipping.
Nutrition Estimate
Per serving • Estimated by Blinner AI