Har gow: crystal shrimp dumplings (虾饺)

Method17 steps · about 38 min

1. 1

   Step 1: From the 200 g peeled shrimp, set aside 12 whole shrimp. Crush and finely chop the remaining shrimp with a cleaver or knife. Keep both portions cold while preparing the filling.

   Uses 200 g medium shrimp, peeled and deveined

2. 2

   Step 2: Combine the whole and minced shrimp from step 1 with the minced water chestnuts, bamboo shoots (4 tbsp) and ginger (1 tsp), optional chive (1 tbsp), 1 teaspoon filling tapioca starch, 1 teaspoon filling lard, ½ teaspoon sesame oil, ¼ teaspoon filling salt, sugar (1 pinch) and white pepper (1 pinch). Refrigerate while making the wrappers.

   Uses whole and minced raw shrimp · 3 tbsp minced water chestnuts · 4 tbsp minced bamboo shoots · 1 tsp minced ginger · 1 tbsp finely chopped fresh chive, optional · 1 tsp tapioca starch for the filling · 1 tsp lard for the filling · ½ tsp pure sesame oil

   
3. 3

   Step 3: Mix the 40 g wheat starch, 40 g wrapper tapioca starch, pinch of wrapper salt and separate 1 teaspoon wrapper lard in a bowl.

   Uses 40 g wheat starch · 40 g tapioca starch for the wrappers · 1 pinch salt for the wrappers · 1 tsp lard for the wrappers

4. 4

   Step 4: Pour the 80 ml water into the wrapper mixture from step 3 immediately after the water reaches a boil.

   Uses wrapper starches, salt and lard · 80 ml water that has just reached a boil

5. 5

   Step 5: Stir the hot mixture from step 4 with chopsticks, then knead carefully with your hands once safe to handle, until smooth and soft. Use this dough immediately rather than resting it.

   Uses hot wrapper mixture

6. 6

   Step 6: Form the dough from step 5 into a loop and divide into 12 equal pieces.

   Uses smooth starch-wrapper dough

7. 7

   Step 7: Lightly coat the work surface and cleaver with cooking oil to prevent sticking.

   Uses Cooking oil, a thin coating for the cleaver and work surface

8. 8

   Step 8: Roll one dough piece from step 6 into a ball. On the lightly oiled surface, press it under the side of the cleaver, moving side to side to form a very thin wrapper. A rolling pin may be used instead.

   Uses One of the twelve equal wrapper dough pieces

9. 9

   Step 9: Gently peel the wrapper from the cleaver. Shape the other 11 wrappers from the remaining dough pieces in step 6 in the same way, working promptly.

   Uses first thin starch wrapper · Remaining eleven of twelve equal dough pieces

   
10. 10

    Step 10: Put a spoonful of the chilled filling from step 2 in the middle of one wrapper from step 9, including one whole shrimp.

    Uses One of the twelve prepared wrappers · One spoonful of prepared filling including one whole shrimp

    
11. 11

    Step 11: Hold the filled wrapper from step 10 with both hands. Pleat its far side with the index finger of one hand.

    Uses filled first wrapper

12. 12

    Step 12: Push the near side forward with the other thumb and seal all around into a crescent. Repeat with the remaining 11 wrappers from step 9 and chilled filling from step 2, using one whole shrimp in each. Make 12 dumplings. If cooking later, freeze the uncooked dumplings for up to 4 weeks; steam them without thawing using step 16.

    Uses partly pleated first dumpling · Remaining eleven of twelve wrappers · Remaining prepared filling for the other eleven dumplings

13. 13

    Step 13: Put separate steamer water in a pot, below the basket. For fresh dumplings, bring it to a full boil before placing the basket over it. For frozen dumplings, leave the water cold and follow step 16 after arranging the basket.

    Uses Water below the steamer basket

14. 14

    Step 14: Arrange the 12 carrot slices in the basket and put one dumpling from step 12 on each slice to prevent sticking. Keep space between the dumplings.

    Uses 12 diagonal carrot slices · twelve assembled dumplings

    
15. 15

    Step 15: For fresh dumplings only, place the basket from step 14 over the boiling water from step 13. Cover and maintain steady steam over medium heat for about 6 minutes. Check that the wrappers are cooked and the shrimp are opaque and pearly throughout; continue if needed. Then skip step 16 and serve in step 17.

    Check fresh har gow · 6 minUses fresh dumplings on carrot slices · External steamer water at a full boil for the fresh route

16. 16

    Step 16: For frozen dumplings only, place the basket from step 14 over the cold steamer water from step 13 and cover. Heat until the water reaches a full boil, then maintain steady steam over medium heat for about 8 minutes. Start the 8-minute check only after the water boils. Check cooked wrappers and opaque, pearly shrimp throughout, continuing if needed; then serve in step 17.

    Check frozen har gow · 8 minUses frozen dumplings on carrot slices · External water still cold at the start of the frozen route

17. 17

    Step 17: After the selected fresh steam in step 15 or frozen steam in step 16, let the cooked dumplings cool briefly so their delicate skins release. Gently lift them from the basket and serve. Offer the ready vinegary dipping sauce if desired.

    Uses Cooked dumplings from the fresh route, if selected · Cooked dumplings from the frozen route, if selected · Ready vinegary dipping sauce, optional