🥟 Har Gow

Name: Har Gow
Total time: 60 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 300 g raw shrimp, peeled; 60 g bamboo shoot, finely diced; 1 tsp grated ginger; 130 g wheat starch; 20 g tapioca starch; 180 ml boiling water; 1 tbsp vegetable oil; Salt, white pepper, pinch of sugar

Origin: China · Guangdong

192kcal

per serving · 120 g

160kcal

per 100 g

11 gProtein9 g / 100 g

5 gFat4 g / 100 g

26 gCarbs22 g / 100 g

Har gow are Cantonese shrimp dumplings wrapped in a thin, translucent dough made from wheat starch. Inside is a juicy filling of chopped shrimp with crunchy bamboo shoot and a little ginger. The pleated half-moon dumplings are steamed in bamboo baskets and served hot, usually four to a basket, as one of the signature items of dim sum.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Contains glutenbecause of: wheat starch

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans

What it is made of

shrimpwheat starchbamboo shootginger

Recipe

4 servings60 min

Ingredients

300 g raw shrimp, peeled
60 g bamboo shoot, finely diced
1 tsp grated ginger
130 g wheat starch
20 g tapioca starch
180 ml boiling water
1 tbsp vegetable oil
Salt, white pepper, pinch of sugar

Method

Chop half the shrimp finely and the rest coarsely; mix with bamboo shoot, ginger, salt, pepper and sugar, then chill.
Mix the starches, pour in the boiling water, stir, add the oil and knead into a smooth dough.
Roll small pieces into thin 7 cm rounds and fill each with a teaspoon of filling.
Fold and pleat into half-moons, sealing the edges well.
Steam on lined bamboo baskets over high heat for 6 minutes and serve at once.

How to make it lighter

Steamed dumplings like har gow are a lighter choice than fried dim sum such as spring rolls.
Go easy on dipping sauces and chili oil; 1 tbsp oil ≈ 120 kcal.
Count dumplings rather than baskets: one basket of four is a typical single serving.

History

Har gow are usually credited to Guangzhou, where they became a fixture of teahouse dim sum. They are often seen as a test of a dim sum chef's skill because of the delicate, many-pleated wrapper.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →