Dim-Sum Shrimp Dumpling (Har Gow)

Ingredients

• 1 small sectioncarrot
• 120 g (1 cup)wheat starch
• a small pinchsalt
• 10 ml (2 teaspoons)tapioca starch or flour
• 180 ml (¾ cup)boiling water
• 10 ml (2 teaspoons) lard, or around 5 ml (1 teaspoon) cooking oillard or cooking oil
• 150 graw prawns, rinsed, tails removed and chopped
• 2.5 cm (1 inch)root ginger, finely chopped or grated
• 10 ml (2 teaspoons)sesame oil
• 10 ml (2 teaspoons)Chinese cooking wine
• 10 ml (2 teaspoons)light soy sauce
• 1 dashwhite pepper
• 3spring onions, finely chopped

Instructions

1. 1

   Mix the starches

   Combine the wheat starch, tapioca starch and salt in a large bowl. Gradually stir in the boiling water until no dry starch remains, then leave the mixture for around 5 minutes.

2. 2

   Knead the dough

   Add the lard, if using, and knead until the dough is smooth. If using cooking oil instead, work it in halfway through kneading. Set the dough aside.

3. 3

   Season the prawns

   Finely mince the prawns and combine them with the cooking wine, soy sauce, white pepper and ginger. Stir in one direction until the mixture becomes paste-like, then leave it to marinate for around 10 minutes.

4. 4

   Shape the dough

   Knead the dough for another 4–5 minutes to remove air. Roll it into a cylinder around 2.5 cm (1 inch) thick, then cut it into pieces around 2.5 cm (1 inch) in diameter.

5. 5

   Roll the wrappers

   Roll each piece of dough into a thin, round wrapper, working with the pieces one at a time.

6. 6

   Fill the dumplings

   Mix the chopped spring onions into the prawn filling. Fill and wrap the dumplings one by one.

7. 7

   Prepare the steamer

   Slice the carrot and arrange the slices in the steamer. Set the dumplings on top of the carrot slices, one by one.

8. 8

   Steam until cooked

   Place the steamer in a wok and bring the water to a boil. Steam the dumplings for around 10 minutes.

What are har gow?

Har gow are Cantonese prawn dumplings served as part of dim sum, a tradition of small dishes often enjoyed with tea. Their signature wrapper is made from wheat starch and becomes translucent when steamed.

This version pairs chopped prawns with ginger, spring onion and seasonings. The starch dough and a short steaming time help give the dumplings their distinctive tender, slightly chewy casing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 23g protein, 55g carbs, 5g fat.

The wheat starch supplies most of the carbohydrate, while the prawns provide most of the protein. Fat comes mainly from the lard or cooking oil and sesame oil; serve the dumplings with vegetables for a more balanced plate.

The starch dough

Hot water: stir it into the starches gradually so the mixture hydrates evenly and no dry patches remain.

Kneading: let the mixture rest for around 5 minutes before adding the fat, then knead until smooth. The second knead helps make the dough easier to shape.

A cohesive prawn filling

Prawns: mince them finely so the filling is easy to portion into small wrappers.

Mixing: stir in one direction until the prawn mixture looks paste-like, then marinate it for around 10 minutes. Add the spring onions after marinating, just before wrapping.

Rolling and wrapping

Thin wrappers: roll each dough piece out individually, aiming for a thin, even round that can hold its filling without tearing.

Sealing: keep the filling centred and wrap each dumpling carefully. Work through the pieces one by one, as the method directs.

Steaming and doneness

Carrot base: place the dumplings on carrot slices in the steamer so they are supported during cooking.

Timing: steam over boiling water for around 10 minutes. The wrapper should look translucent and the prawn filling should be cooked through.

Serving the dumplings

Serve the har gow hot, straight from the steamer, as part of a dim-sum spread or as a small meal. A simple side of greens or another vegetable dish can make the meal more substantial.

Recipe notes & tips

• Measure the boiling water carefully, as the dough needs enough moisture to come together.
• Keep the dough covered while shaping the dumplings so it does not dry out.
• Mince the prawns finely for a filling that is easier to wrap.
• Add the spring onions after the prawn mixture has marinated.
• Arrange the carrot slices before setting the dumplings in the steamer.
• Check that the steamer water is boiling before starting the 10-minute cooking time.

Variations

• Use cooking oil: replace the lard with around 5 ml (1 teaspoon) of cooking oil as indicated in the recipe.
• Choose tapioca flour: use tapioca flour in place of tapioca starch if that is what you have.
• Grate the ginger: finely grate it instead of chopping it for an even distribution through the filling.
• Serve with greens: add steamed or stir-fried greens alongside the dumplings.
• Add a dipping sauce: serve with light soy sauce on the side.

Common mistakes to avoid

• Adding water too quickly: stir it in gradually so the starch hydrates without leaving dry flour in the bowl.
• Skipping the dough rest: leave the mixture for around 5 minutes before kneading to give it time to settle.
• Leaving the prawns coarse: mince them finely so the filling is easier to shape.
• Overfilling the wrappers: use a manageable amount of filling so the dumplings can be wrapped neatly.
• Starting with cold steamer water: bring the water to a boil before steaming for around 10 minutes.

How to store

Refrigerate leftover cooked dumplings in a covered container and use within 2 days. Reheat by steaming until hot throughout; the wrappers may be less tender after storage.

Frequently asked questions