Har Gow – Steamed Shrimp Dumplings (traditional and alternative dough)

Ingredients

• 200 g Raw peeled shrimp (Peeled, deveined, cut in half lengthwise; half coarsely chopped, the other half smashed with the flat side of a knife)
• 100 g Canned bamboo shoots (Drained and diced fine)
• 5 g Fresh ginger (4 thin slices, then minced)
• 5 ml Sesame oil (1 teaspoon)
• 2 g Sugar (½ teaspoon)
• 10 g Potato starch (1 teaspoon for the filling, plus 30 g for the alternative dough)
• 2 g Salt (½ teaspoon, or 1 tablespoon soy sauce as alternative)
• 1 g Ground white pepper (A pinch)
• 100 g Wheat starch (For the traditional dough)
• 30 g Tapioca starch (For the traditional dough)
• 80 g White rice flour (For the gluten‑free alternative dough)
• 150 ml Boiling water (Added gradually to the starches)
• 5 ml Neutral oil (sunflower or canola) (1 teaspoon added to each dough)
• 1 sheet Parchment paper (Cut and folded for the steamer basket)
• 15 ml Soy sauce (For the dipping sauce)
• 5 ml Spicy oil (For the dipping sauce)

Instructions

1. Prepare the vegetables and ginger

   Dice the bamboo shoots and set aside in a bowl. Slice the ginger thinly (about 4 slices) and add it to the bamboo.

   Time: PT5M

2. Prepare the shrimp

   Peel the shrimp, remove the digestive tract, then cut them in half lengthwise. Coarsely chop one half into small pieces (0.5‑1 cm) and smash the other half with the flat side of a knife before finely mincing.

   Time: PT5M

3. Mix the filling and season

   Add the chopped shrimp, bamboo, ginger, ½ tsp salt (or 1 tbsp soy sauce), a pinch of white pepper, ½ tsp sugar, 1 tsp potato starch and 1 tsp sesame oil. Mix for 3‑4 minutes until you obtain a pasty, sticky texture, then refrigerate.

   Time: PT5M

4. Prepare the traditional dough (wheat starch & tapioca)

   In a bowl, combine 100 g wheat starch and 30 g tapioca starch. Bring 150 ml water to a boil, then pour it gradually over the starch mixture while stirring constantly until you get a translucent crumble. Knead 3‑4 minutes, add 1 tsp neutral oil and continue kneading until the dough is smooth and homogeneous.

   Time: PT10M

5. Rest the traditional dough

   Cover the dough with plastic wrap and let rest 5‑10 minutes at room temperature.

   Time: PT5M

6. Prepare the alternative dough (rice flour & potato starch)

   Mix 80 g white rice flour with 30 g potato starch (or corn). Pour 150 ml boiling water gradually, mix until a crumble forms, then knead 3‑4 minutes. Add 1 tsp neutral oil and knead until the dough is smooth.

   Time: PT10M

7. Prepare the parchment paper for the steamer basket

   Cut a circle of parchment paper slightly larger than the basket (diameter + 2 cm). Fold it in half, then again in half perpendicular, and finally diagonally at 45°. Poke the centre with a toothpick, remove the two small triangles on each side to ease folding.

   Time: PT5M

8. Form the dough discs

   Divide each dough into small balls about 1.5 cm in diameter. Flatten each ball with the palm of your hand then stretch it into a disc about 8 cm in diameter. If the edge is irregular, use an 8 cm cookie cutter.

   Time: PT10M

9. Fill and fold the Har Gow

   Place 1 tsp filling in the centre of each disc. Fold the dough into a half‑moon and pinch the edge to seal. Make 4‑5 pleats along the edge by folding them toward the centre, then gently press so the pleats meet and the dumpling is fully sealed. Trim excess dough with scissors.

   Time: PT15M

10. Steam cooking

    Arrange the dumplings on the parchment paper in the pre‑heated steamer basket. Steam for 6 minutes. Traditional‑dough dumplings will be translucent, rice‑dough ones will be opaque.

    Time: PT6M

11. Prepare the dipping sauce

    Mix 15 ml soy sauce, 5 ml spicy oil and 5 ml sesame oil. Serve with hot Har Gow.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

15 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Raw peeled shrimp: Finely chopped chicken breast
• Instead of Canned bamboo shoots: Rehydrated shiitake mushrooms
• Instead of Fresh ginger: Ginger paste
• Instead of Sesame oil: Peanut oil
• Instead of Sugar: Honey
• Instead of Potato starch: Corn starch
• Instead of Salt: Soy sauce
• Instead of Ground white pepper: Black pepper
• Instead of Wheat starch: Rice starch
• Instead of Tapioca starch: Corn starch
• Instead of White rice flour: Whole‑grain rice flour
• Instead of Neutral oil (sunflower or canola): Peanut oil
• Instead of Parchment paper: Very thin carrot slices
• Instead of Soy sauce: Tamari
• Instead of Spicy oil: Sesame oil + chili powder

Equipment Needed

• Large mixing bowl
• Cutting board
• Chef's knife
• Small mixing bowl
• Measuring spoon
• Kitchen scissors
• Steamer or steaming basket
• Parchment paper
• Kitchen brush (optional)
• 8 cm cookie cutter (optional)

Critical Steps — Do Not Skip

• Obtain a translucent crumble by adding boiling water to the starches (steps 4 and 6).
• Properly seal the dumpling edges to prevent filling leaks during steaming (step 9).
• Precise steaming for 6 minutes to maintain the delicate texture (step 10).

Chef Tips from the Video

• Use very hot (almost boiling) water to obtain the translucent crumble that gives elasticity to the gluten‑free dough.
• For a stronger flavor, add a splash of rice wine to the filling.
• If you don't have a steamer, place a metal basket in a large pot with 2 cm of water and cover.

Troubleshooting

Storage

Refrigerator: Store raw dumplings in an airtight container, covered with plastic wrap, for up to 2 days.

Freezer: Place dumplings on a tray in a single layer, freeze 2‑3 hours, then transfer to a freezer bag. They keep for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough and filling ahead of time, store separately in the refrigerator.
• Shape the dumplings, place them on a tray, freeze, then pack for long‑term storage.
• Frozen dumplings can be steamed directly without thawing.