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shrimp dumplings recipe.

 


🥟 Authentic Hong Kong Shrimp Dumplings (Har Gow) Recipe

"Learn how to make authentic Hong Kong shrimp dumplings (Har Gow) at home! Juicy shrimp filling in delicate translucent wrappers, steamed to perfection."

If you’ve ever enjoyed dim sum in Hong Kong, you’ve likely come across Har Gow (shrimp dumplings) — delicate dumplings with a translucent skin, filled with juicy shrimp. This recipe shows you how to make restaurant-quality shrimp dumplings right at home.

Whether you’re hosting a dim sum brunch, meal prepping, or just craving a comforting snack, these dumplings are easier to make than you think!

⭐ Why You’ll Love This Recipe

  • Authentic Hong Kong dim sum style
  • Juicy shrimp filling wrapped in delicate, translucent dough
  • Steamed to perfection — light yet flavorful
  • Perfect for family meals, parties, or appetizers

🛒 Ingredients (Makes ~20 Dumplings)

For the Dumpling Wrapper:

  • 1 cup wheat starch
  • ½ cup tapioca starch
  • 1 cup boiling water
  • 2 tsp neutral oil

For the Filling:

  • 250g (½ lb) shrimp, peeled, deveined, and chopped
  • 2 tbsp bamboo shoots, finely diced (optional)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp sugar
  • ½ tsp white pepper
  • ½ tsp cornstarch
  • 1 green onion, finely chopped

👩‍🍳 Instructions

Step 1: Prepare the Dough

  1. In a large bowl, mix wheat starch and tapioca starch.
  2. Slowly pour in boiling water, stirring quickly.
  3. Add oil and knead into a smooth dough. Cover and rest for 15 minutes.

Step 2: Make the Filling

  1. In a mixing bowl, combine chopped shrimp, bamboo shoots, soy sauce, sesame oil, sugar, pepper, cornstarch, and green onion.
  2. Mix until well combined. Chill in the refrigerator while working on the wrappers.

Step 3: Shape the Dumplings

  1. Roll dough into a log and cut into small pieces.
  2. Flatten each piece into a thin round wrapper (about 3 inches wide).
  3. Place 1 spoonful of shrimp filling in the center, fold into a half-moon shape, and pleat the edges to seal.

Step 4: Steam the Dumplings

  1. Line a bamboo steamer with parchment paper or cabbage leaves.
  2. Place dumplings inside, leaving space between them.
  3. Steam over boiling water for 7–8 minutes, until the wrappers turn translucent.

🍽 Serving Suggestions

  • Serve hot with soy sauce, chili oil, or black vinegar dipping sauce.
  • Pair with other dim sum favorites like pork siu mai, BBQ pork buns, or egg tarts.
  • Best enjoyed fresh and warm.

💡 Tips for Success

  • Use fresh shrimp for the best texture and flavor.
  • Keep dough covered to prevent drying out.
  • Don’t overfill wrappers — it makes sealing harder.
  • For meal prep: freeze uncooked dumplings on a tray, then store in a freezer bag. Steam directly from frozen, adding 2–3 minutes to cooking time.

❓ FAQs

Q1: Can I make shrimp dumplings without bamboo shoots?
Yes, just skip them or replace with water chestnuts for crunch.

Q2: How do I make the dumpling skin translucent?
The wheat starch + tapioca starch combination creates the classic dim sum texture.

Q3: Can I pan-fry instead of steaming?
Traditionally they are steamed, but pan-frying gives a crispy twist.

Q4: How do I store leftovers?
Keep in an airtight container in the fridge for 2 days; re-steam before serving.

Q5: Can I use wonton wrappers instead of homemade dough?
Wonton wrappers won’t give the same translucent look, but work in a pinch.

🥟 Similar Recipes to Har Gow (Shrimp Dumplings):

1. Siu Mai (Pork & Shrimp Dumplings)

Soft wonton wrappers filled with pork, shrimp, and mushrooms, then steamed to perfection. A must-have in every dim sum basket.

2. Char Siu Bao (BBQ Pork Buns)

Fluffy steamed buns stuffed with sweet and savory Chinese BBQ pork — a dim sum classic.

3. Cheung Fun (Rice Noodle Rolls)

Silky rice noodle sheets rolled with shrimp, beef, or char siu, drizzled with sweet soy sauce.

4. Turnip Cake (Lo Bak Go)

Made with grated radish, rice flour, and Chinese sausage, then pan-fried until golden — crispy outside, soft inside.

5. Egg Tarts (Hong Kong Style)

Buttery pastry filled with creamy egg custard, baked until golden — a perfect sweet ending to dim sum.

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