How to make HAR GOW Steamed Shrimp Dumplings - 蝦餃 - Morgane Recipes

wheat starch

🥗Healthier: rice flour

💰Cheaper: all-purpose flour

Rice flour is gluten-free and can mimic the texture.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a lower-cost protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: cabbage

Cabbage can provide a similar crunch at a lower cost.

Slice the bamboo shoots into small cubes and boil them in water for 10 minutes to remove their bitterness.

Drain the bamboo shoots and rinse them with cold water.

Cut the shrimp into small pieces and chop them by hand, avoiding a food processor.

Cut the water chestnuts into small cubes and add them to a large bowl with the shrimp.

Peel and grate the ginger, adding ½ tsp to the filling.

Add the drained bamboo shoots and finely chopped chives to the filling.

Separate an egg and pour the egg white into the bowl with the filling.

Add 1 tsp of salt, 1 tsp of Shaoxing Rice Alcohol, 1 tsp of sesame oil, ¼ tsp of ground pepper, and 1 tsp of cornstarch to the filling.

Mix the ingredients energetically until well combined and sticky, then cover and let rest for 30 minutes in the fridge.

Prepare the dough by mixing 125g of wheat starch, half the potato starch, and ¼ tsp of salt in a large bowl.

Pour in 300ml of boiling water and mix immediately, covering for 1 minute.

Add the remaining potato starch and 1 tbsp of vegetable oil, then knead the dough for about 2 minutes until soft.

Sprinkle a board with wheat starch, place the dough on it, and shape it into a long sausage.

Divide the dough into 24 equal pieces and keep them covered under a dishcloth to prevent drying out.

Prepare the steam basket with baking paper that has holes in it.

Take the filling out of the fridge and sprinkle the board and rolling pin with wheat starch.

Flatten a piece of dough with your hand, then roll it out to a disk of about 11cm in diameter.

Place 1 tsp of filling in the center of the dough disk, fold the sides over, and create about ten folds to seal the filling inside.

Place the Har Gow in the steam basket and optionally freeze them at this stage.

Cover the steam basket and cook the Har Gow in a steamer for 5 minutes on high heat.

After 5 minutes, turn off the heat and remove the steamer basket, serving the Har Gow immediately.

Cooking Techniques

Equipment Needed

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Dietary

Allergens