--- title: "Har Gow" description: "Crystal skin shrimp dumplings, a classic dim sum favorite" url: "https://briansunter.com/recipes/har-gow" --- # Har Gow Crystal skin shrimp dumplings, a classic dim sum favorite via [tasteasianfood.com](https://tasteasianfood.com/har-gow/) 16 min 15 servings chinese dim-sum dumplings shrimp Scale Units ## Ingredients - 50 g wheat starch - 50 g tapioca starch - 0.50 g salt - 160 ml boiling water - ¼ tsp vegetable oil - 500 g prawns - 2 tsp salt - 50 g bamboo shoot - 5 g sugar - 5 g corn starch - ¼ tsp ground white pepper - 1 tbsp Shaoxing wine - 2 tsp sesame oil ## Equipment - mixing bowl - work surface - bamboo steamer ## Instructions Note The weight for the shrimp in the recipe is around 300 g of shrimp meat after peeling and deveining. ### The Dough 1 Mix the 50 g wheat starch , 50 g tapioca starch , and 0.50 g salt in a mixing bowl . 2 Add the 160 ml boiling water and stir vigorously until it looks like snowflakes. 3 Add the ¼ tsp vegetable oil . 4 Knead the dough until soft and pliable. 5 Cover and let relax for 5 minutes . 6 Put the dough on a work surface and roll into long strips. 7 Cut dough into small portions, 15–20 g each. 8 Roll out the dough and wrap with the shrimp filling. ### The Filling 9 Clean and devein the 500 g prawns . Marinate with 2 tsp salt for 5 minutes and wash thoroughly under running water. 10 Chop the shrimp coarsely. 11 Chop the 50 g bamboo shoot into small pieces. 12 Mix the shrimp, bamboo shoots, 5 g sugar , 5 g corn starch , ¼ tsp ground white pepper , 1 tbsp Shaoxing wine , and 2 tsp sesame oil until sticky. ### To Steam 13 Place the dumplings in a bamboo steamer . 14 Steam for 6 minutes . 15 Serve immediately. View Cooklang Source recipe.cook ``` --- title: Har Gow description: Crystal skin shrimp dumplings, a classic dim sum favorite url: https://tasteasianfood.com/har-gow/ servings: 15 time: 26 minutes tags: [chinese, dim-sum, dumplings, shrimp] cuisine: Chinese difficulty: hard rating: 4.5 --- > The weight for the shrimp in the recipe is around 300 g of shrimp meat after peeling and deveining. == The Dough == Mix the @wheat starch{50%g}, @tapioca starch{50%g}, and @salt{0.5%g} in a #mixing bowl{}. Add the @boiling water{160%ml} and stir vigorously until it looks like snowflakes. Add the @vegetable oil{¼%tsp}. Knead the dough until soft and pliable. Cover and let relax for ~rest dough{5%minutes}. Put the dough on a #work surface{} and roll into long strips. Cut dough into small portions, 15–20 g each. Roll out the dough and wrap with the shrimp filling. == The Filling == Clean and devein the @prawns{500%g}. Marinate with @salt{2%tsp} for ~marinate{5%minutes} and wash thoroughly under running water. Chop the shrimp coarsely. Chop the @bamboo shoot{50%g} into small pieces. Mix the shrimp, bamboo shoots, @sugar{5%g}, @corn starch{5%g}, @ground white pepper{¼%tsp}, @Shaoxing wine{1%tbsp}, and @sesame oil{2%tsp} until sticky. == To Steam == Place the dumplings in a #bamboo steamer{}. Steam for ~steam{6%minutes}. Serve immediately. ```