Steamed shrimp dumplings
Name in English
Steamed shrimp dumplings
Name in Chinese
蝦餃 (Ha Gow)
Subject
Creator
Dim Dim Sum Hong Kong
Description
Steamed shrimp dumpling, also called a "shrimp bonnet" because of its pleated shape, is a traditional Cantonese dumpling served in dim sum. This dish is often served together with Siu Maai.
These shrimp dumplings are transparent and smooth. This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, Ha Gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other Ha Gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.
These shrimp dumplings are transparent and smooth. This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, Ha Gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other Ha Gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.
Main ingredients
Wheat starch
Tapioca starch
Shrimp
Cooked pork fat
Bamboo shoots
Scallions
Cornstarch
Cooking steps
1. Sift the wheat starch and tapioca starch into a bowl.
2. Slowly add the boiling water and begin stirring immediately.
3. Add enough water until you have a sticky dough.
4. Add the lard and knead the dough until it is smooth.
5. Cover the dough and let rest for 30 minutes.
6. Finely chop the shrimp.
7. Rinse the bamboo shoots and water chestnuts under warm running water.
8. Drain.
9. Shred the bamboo shoots and finely chop the water chestnuts.
10. While the dough is resting, mix together the filling ingredients.
11. Knead the rested dough a bit more.
12. To make the dumplings, pinch of a heaping teaspoon of dough and roll out into a 3-inch circle.
13. Wet the edges of the circle.
14. Add 1 level teaspoon of the filling in the middle.
15. Fold over the dough and pleat the edges to seal.
16. Continue with the remainder of the dumplings.
17. Steam the dumplings until the filling is cooked and the dough is shiny and translucent ( 12 - 15 minutes).
2. Slowly add the boiling water and begin stirring immediately.
3. Add enough water until you have a sticky dough.
4. Add the lard and knead the dough until it is smooth.
5. Cover the dough and let rest for 30 minutes.
6. Finely chop the shrimp.
7. Rinse the bamboo shoots and water chestnuts under warm running water.
8. Drain.
9. Shred the bamboo shoots and finely chop the water chestnuts.
10. While the dough is resting, mix together the filling ingredients.
11. Knead the rested dough a bit more.
12. To make the dumplings, pinch of a heaping teaspoon of dough and roll out into a 3-inch circle.
13. Wet the edges of the circle.
14. Add 1 level teaspoon of the filling in the middle.
15. Fold over the dough and pleat the edges to seal.
16. Continue with the remainder of the dumplings.
17. Steam the dumplings until the filling is cooked and the dough is shiny and translucent ( 12 - 15 minutes).
Video
People Cooking Things: How to Make Har Gaw, with Martin Yan
https://www.youtube.com/watch?v=CuYeOW3ok9I
Steamed Shrimp dumpling recipe- How to make the best Har Gow
https://www.youtube.com/watch?v=zb1bkIhQKdg
https://www.youtube.com/watch?v=zb1bkIhQKdg
Rights
Can only be used for non-commercial purposes.
Identifier
dimsum-steamed001
Files
Collection
Citation
“Steamed shrimp dumplings,” CCCH9051 Group 8, accessed January 19, 2025, https://learning.hku.hk/ccch9051/group-8/items/show/2.