Har gow (shrimp dumplings) (healthy recipes)

“Delicious and succulent shrimp wrapped in almost transparent thin skin is one of the popular Asian dim sum dishes”
Shrimp Dumpling or ha gow (in Cantonese language) is another one of my favorite dim sum dishes. The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. I still need to practice on the pleating, as mine isn’t the most traditional looking har gow. The skin of har gow is made from wheat starch (not to be mistaken with wheat flour or all-purpose flour), and tapioca flour. When being steamed, the skin will turn transparent and clear, thanks to the wheat starch.

Bite into this little dumpling, you will taste the sweetness and slightly “crunchy” from the shrimp. So good people! I love it and glad to know that it is very easy to make once you master how to make the skin and wrap them as thinly as you can. Practice makes perfect for sure. The first few times I made these, the skins were always too thick, but as I made more, I think I’ve got the hang of it and they turned out pretty good, just need to work on the pleating. I have used this recipe many times and the skin always turn out perfect.




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Har gow (shrimp dumplings) (25-30 dumplings)

What you will need:

• 1¼ cups (150 g) wheat starch
• ¼ cup (30 g) tapioca flour
• 1 cup (240 ml) boiling water
• 1 tsp of oil
• 1 egg white
• 10 oz large prawns (shelled, deveined and cut into large chunks)
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp sesame oil
• ½ tsp sugar
• 1 tsp corn flour

Instructions:

1. Mix the wheat starch and tapioca starch into the mixing bowl and pour the boiling water into the bowl and stir with a spoon, then use your hand to knead into a dough
2. Place the dough on a slightly greased surface and let it stand for 1 minute
3. Add the oil and knead again until the dough is soft
4. Divide the dough into 4 pieces and roll them into long strips
5. Cut each strips into 10 equal portion of dough and you will get 40 small doughs
6. Cut each prawn into 2 to 3 pieces and then add in egg white and seasoning and keep in fridge for 30 minutes
7. Place about 2-3 shrimp pieces in the middle of the flatten dough. Refer to the short clip below on how you can make the wrapper and wrap. I was wrapping pork and chives dumplings in that clip, but the same method of wrapping.
8. Brush each dumpling with some oil. Place them on a greased steamer and steam for 5 - 7 minutes or until the skin is transparent and the filling is firm and pinkish in color. Let them stand for about 1 minute before serving them hot