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Har Gow (虾饺) – Steamed Shrimp Dumplings
Xia Jiao, known as steamed shrimp dumplings, are a classic of Cantonese dim sum.
Har Gow (虾饺) – Steamed Shrimp Dumplings
Laura Chen
4
30 minutes
10 minutes
300
Chinese
Appetizer
Xia Jiao, known as steamed shrimp dumplings, are a classic of Cantonese dim sum. These delicate, translucent dumplings are filled with juicy shrimp and usually served in bamboo steamers.
Ingredients
- 200 g raw shrimp, peeled and deveined
- 1 tsp finely chopped garlic
- 2 scallions, finely chopped
- 1 tsp freshly grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp white pepper
- 100 g wheat starch
- 20 g tapioca starch
- 150 ml boiling water
- 1 tsp vegetable oil
Instructions
- Cut the shrimp into small pieces and put them in a bowl.
- Add the garlic, scallions, ginger, soy sauce, sesame oil, sugar, salt and white pepper to the shrimp and mix well.
- Mix the wheat starch and tapioca starch in a large bowl.
- Slowly add the boiling water to the starches and stir with a spoon until a dough forms.
- Turn the dough out onto a work surface and knead it with the vegetable oil until smooth and pliable.
- Divide the dough into small pieces and roll them out into thin rounds.
- Put some of the shrimp filling in the middle of each round.
- Fold the edges of the dough over the filling to make a half-moon shape.
- Place the dumplings in a bamboo steamer lined with parchment paper.
- Bring a pot of water to a boil and set the bamboo steamer over the boiling water.
- Steam the dumplings for about 6-8 minutes, until the dough turns translucent.
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