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Har Gow – Steamed Shrimp Dumplings (traditional and alternative dough)
Discover how to make the famous dim sum Har Gow, these translucent shrimp dumplings, with two dough options: the traditional wheat starch and tapioca based dough, and a gluten‑free version using white rice flour and potato or corn starch. The video details each step, from filling to steaming, with tips to prevent the dough from sticking and to freeze the dumplings.
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Cost Breakdown
Critical Success Points
- • 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).
Safety Warnings
- • Boiling water can cause burns – handle with care.
- • The steamer vapor is very hot – open the lid away from the steam.
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