Har Gow
23kcal4.8g protein0.3g fat0.2g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains sesame, shellfish · sometimes contains gluten, dairy, egg, peanut, tree nut, soy, fish — check the label
Restrictions
Containssesame · shellfishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (wheat starch) · dairy (wheat starch) · egg (wheat starch) · peanut (wheat starch) · tree nut (wheat starch) · soy (wheat starch) · fish (wheat starch)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Pescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 400 g | raw shrimp (peeled) |
| 180 g | wheat starch |
| 60 g | tapioca starch |
| 250 ml | boiling water |
| 1 tsp | sesame oil |
| 1 tsp | sugar |
| ¾ tsp | salt |
Steps
- prep10 minshrimp mixture chunky and tackyChop most of the shrimp into small pieces and mince a smaller portion into a paste, then mix with sesame oil, sugar and salt. The paste binds the filling while the larger pieces preserve a juicy shrimp texture.
- mix8 minhot smooth starch doughCombine wheat and tapioca starch, pour in boiling water and stir immediately, then knead carefully once cool enough to touch until smooth. The near-boiling water gelatinizes the starch; lukewarm water produces a crumbly wrapper dough.
- rest10 mincoveredCover the dough and rest briefly, keeping it protected from air throughout shaping. Starch dough forms a dry skin much faster than wheat-flour dumpling dough and cracked edges will split during steaming.
- prep25 minthin round wrappers, sealed pleatsRoll small portions into thin rounds, add a modest spoonful of shrimp filling and pleat closed. Avoid overfilling; the translucent wrapper has little stretch and must expand around the shrimp without bursting.
- steam6 minstrong steam, wrappers translucent, shrimp just opaqueSteam in a lined basket with space between dumplings until the wrappers turn translucent and the shrimp is just cooked. Oversteaming makes the starch skin sticky and the shrimp firm.
- rest2 minwrapper set enough to liftLet the basket stand briefly before lifting the har gow with a thin spatula. Fresh from the steam the wrappers are especially delicate; a short rest reduces tearing without letting them cool and toughen.