Har Gow

Indulge in the delicate flavors of Har Gow, a classic Cantonese dumpling filled with succulent shrimp and savory pork fat, wrapped in a translucent dough. Perfect for dim sum gatherings or a cozy weekend brunch.

• 200 grams shrimp, peeled and deveined
• 50 grams pork fat, minced
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 200 grams wheat starch
• 200 ml water
• 1 teaspoon salt

Method

1. 1

   Chop the shrimp into small pieces and mix with minced pork fat, cornstarch, soy sauce, sesame oil, and salt in a bowl. Set aside.

2. 2

   In a separate bowl, combine wheat starch and water to form a smooth dough. Knead for about 5 minutes until pliable.

3. 3

   Divide the dough into small balls (about the size of a golf ball) and flatten each ball into a thin round wrapper.

4. 4

   Place a spoonful of the shrimp filling in the center of each wrapper and fold to create a dumpling shape, pinching the edges to seal tightly.

5. 5

   Prepare a steamer and line it with parchment paper. Arrange the dumplings in the steamer, leaving space between them.

6. 6

   Steam the dumplings over boiling water for about 8-10 minutes until the wrappers become translucent.

7. 7

   Serve hot with soy sauce or chili sauce for dipping.