🥟 Har gow (shrimp dumplings)

Name: Har gow (shrimp dumplings)
Total time: 60 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 300 g raw shrimp, peeled and deveined; 50 g bamboo shoots, finely chopped; 1 tsp sesame oil; ½ tsp salt, ½ tsp sugar, pinch of white pepper; 150 g tapioca starch, plus extra for dusting; About 120 ml boiling water and 1 tsp oil for the dough

Origin: China · Guangdong

168kcal

per serving · 120 g

140kcal

per 100 g

8 gProtein7 g / 100 g

5 gFat4 g / 100 g

22 gCarbs18 g / 100 g

Har gow are the classic Cantonese dim sum shrimp dumplings: plump, juicy shrimp and crunchy bamboo shoot wrapped in a thin, translucent starch skin pleated into a crescent. Steamed in bamboo baskets, they are chewy, delicate and sweet, with a hint of sesame oil. They are usually served four to a basket with tea.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

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

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Not keto18 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Sesame

What it is made of

shrimpbamboo shootstapioca starchsesame oil

Recipe

4 servings60 min

Ingredients

300 g raw shrimp, peeled and deveined
50 g bamboo shoots, finely chopped
1 tsp sesame oil
½ tsp salt, ½ tsp sugar, pinch of white pepper
150 g tapioca starch, plus extra for dusting
About 120 ml boiling water and 1 tsp oil for the dough

Method

Chop half the shrimp coarsely and leave the rest in pieces; mix with bamboo shoots, sesame oil, salt, sugar and pepper. Chill.
Pour boiling water onto the tapioca starch, stir, add the oil and knead into a smooth dough while warm; keep covered.
Roll small pieces into very thin 7 cm circles on an oiled surface.
Place a teaspoon of filling in the centre, fold over and pleat one edge to seal into a crescent.
Steam on parchment over boiling water for 6–7 minutes until the skins turn translucent.

How to make it lighter

Steamed har gow are among the lighter dim sum choices — favour them over fried items.
Dip lightly in vinegar with chili rather than in oily sauces.
Count your dumplings: four make a snack, so add steamed greens for a fuller meal.

History

Har gow are generally traced to the Cantonese teahouse tradition of Guangdong, where dim sum grew alongside tea drinking. They are often seen as a test of a dim sum chef's skill and are served in teahouses across southern China, Hong Kong and Chinese communities worldwide.

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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 →