Har Gow (Cantonese Steamed Shrimp Dumplings)

About This Recipe

Har gow (蝦餃) is the yardstick by which dim sum restaurants are judged. The translucent wheat starch skin must be thin enough to show the pink of the prawn filling inside, yet strong enough not to tear. It should have at least seven pleats. The filling of whole or coarsely chopped prawns, bamboo shoots, sesame oil and a whisper of white pepper should be fresh and clean. Making har gow at home requires wheat starch (not plain flour) and a confident hand with the distinctive pleating technique. The reward is extraordinary — fresh har gow bears no resemblance to frozen versions. Rooted in the everyday cooking of Chinese kitchens, Har Gow (Cantonese Steamed Shrimp Dumplings) balances technique and tradition: the wheat starch (no-gluten wheat starch, not plain flour) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight starter or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the wheat starch (no-gluten wheat starch, not plain flour), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 150 gwheat starch (no-gluten wheat starch, not plain flour)
• 50 gtapioca starch
• 200 mlboiling water
• 1 tbsplard or vegetable shortening
• 400 graw prawns, peeled and deveined
• 60 gcanned bamboo shoots, finely diced
• 1 tspsesame oil
• 1 tspsoy sauce
• 0.5 tspsalt
• pinchwhite pepper
• 0.5 tspsugar
• 1 tbspcornflour

Instructions

1. 1

   Make dough

   Mix wheat starch and tapioca starch. Pour boiling water over and stir quickly. Add lard and knead while still warm until smooth. Cover and rest 10 minutes.

2. 2

   Make filling

   Roughly chop half the prawns and leave the other half whole. Mix all prawns with bamboo shoots, sesame oil, soy sauce, salt, white pepper, sugar and cornflour. Mix vigorously in one direction to develop a bouncy texture.

3. 3

   Shape wrappers

   Divide dough into small balls (about 15 g each). Roll each ball into a circle about 9 cm across. (Or use a cleaver on an oiled surface: press down with the flat side to flatten into a round wrapper.)

4. 4

   Pleat

   Place a teaspoon of filling in the centre. Fold the wrapper over and pleat one side in small folds to create 7+ pleats, pressing firmly to seal.

5. 5

   Steam

   Line a bamboo steamer with parchment paper (or cabbage leaves). Place har gow without touching. Steam over boiling water for 8–9 minutes until the wrappers are translucent and the filling is cooked.

6. 6

   Serve

   Serve immediately with soy sauce and a small dish of ginger in black vinegar.

Variations

• •

  Add 1 tsp of spring onion and a sliver of ginger to the filling for a more complex flavour.

• •

  Har gow can also be pan-fried like gyoza for a crispy-bottomed version.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Freeze uncooked har gow on a floured tray before transferring to bags. Steam from frozen, adding 3 minutes to cooking time.

Frequently Asked Questions