dinner · dairy-free
Har gow (crystal shrimp dumplings)
Translucent, chewy wheat-starch wrappers pleated around a juicy, bouncy shrimp and bamboo shoot filling, steamed hard and fast.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, sesame and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Filling: mash half the shrimp to a paste with the flat of a knife and chop the rest into chunks. Mix with the bamboo, cornstarch, salt, sugar, sesame oil and pepper, stirring in one direction until sticky. Chill.
-
2
Dough: pour the boiling water over the starches and salt, stir, cover 5 minutes, then knead in the lard until smooth. Keep covered.
-
3
Roll into a log, cut 20 pieces, and press each into a thin 8 cm (3 in) round with an oiled cleaver.
-
4
Fill and pleat one side against the flat side into a crescent, sealing well.
-
5
Steam on parchment over high heat for 5-6 minutes until translucent. Serve immediately.
