Succulent diced shrimp seasoned with sesame oil, fried garlic, and a hint of white pepper form the heart of these classic Har Gow dumplings. Mastering the art of the translucent wheat starch wrapper takes a bit of practice, but the result is a delicate, chewy casing that perfectly encases the bouncy, savory filling. When steamed to order, these parcels achieve a glassy, pristine finish that looks as authentic as it tastes.

These crystal shrimp dumplings rely on a precise balance of starches to maintain their characteristic structure and bite. The combination of wheat starch, tapioca flour, and boiling water creates a dough that is both pliable and resistant, holding its pleats beautifully while steaming. Once the wrappers are filled and pleated, a brief steam unlocks the aroma of the aromatics hidden within.

Steaming these dim sum favorites at home brings the experience of a traditional tea house into your own kitchen. They are best served piping hot alongside a simple chili oil or sambal to cut through the richness of the seasoned shrimp. Whether you are hosting a weekend brunch or looking to refine your dumpling technique, this recipe provides a solid foundation for achieving that signature restaurant-style snap and flavor.

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Mastering the delicate pleats of Har Gow takes patience, but the reward is a restaurant-quality dim sum experience in your own kitchen. Once you have polished your dumpling-folding skills, you might enjoy trying your hand at delicate baking projects like these light strawberry cream puffs for a refined dessert. If you are looking for something restorative to balance out a morning of intensive steaming, these wholesome nut-based energy bites are a great pantry staple to have on hand for quick snacking.

Key Ingredients

Shrimp: These diced shrimp form the primary protein base for the savory dumpling filling.
Wheat Starch: Essential for creating the signature translucent, delicate quality of the steamed dumpling skin.
Potato Starch: Used in the filling to bind the shrimp and in the wrapper for proper structure.
Tapioca Flour: Provides the necessary elasticity and chewiness to the dumpling wrapper dough.
Oyster Sauce: Deepens the savory profile of the shrimp filling with its rich, salty umami notes.
Sesame Oil: Adds a distinct nutty aroma and richness to the internal shrimp mixture.
Fried Garlic Oil: Provides a fragrant, savory depth that enhances the overall taste of the shrimp filling.

Elevate Your Dim Sum Spread

15 Minute Airfried Hot Honey Tofu serves as an excellent protein-packed side that offers a contrasting crunch and spicy sweetness to steamed dumplings.
Miso Braised Leeks bring a sophisticated umami depth that complements the subtle, clean flavors of shrimp-filled Har Gow perfectly.
Rose & Cardamon Mini Loaves provide a fragrant, floral finish to a meal, rounding out the savory profile of a traditional dim sum feast with a hint of warmth.

Har Gow / Hakau

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Ingredients For Filling

350g deshelled shrimp, diced1 tbsp oyster sauce2 tbsp fried garlic oil2 tsp egg whites2 tsp sesame oil1/2 tsp salt1 tsp sugar1/2 tsp white pepper2 tbsp potato starch

Wrapper

90g wheat starch (tang mien)60g potato starch60g tapioca flour220-230ml hot boiling water1 tbsp neutraloil1/2 tsp salt

Dipping Sauce

Chili oil chili sambal/sriracha

Steps

1. Filling: Add diced shrimps, salt and sugar into a bowl, mix vigorously until sticky and pasty2. Then add in oyster sauce, fried garlic oil, egg whites, sesame oil, white pepper and potato starch, mix well and set in the fridge until ready to use3. Wrapper: place starches and flour into a bowl along with salt mix to combine then add oil and hot boiling water4. Mix with chopsticks or spoon until incorporated and cover for 2-3 mins5. Then use hands to knead the dough until smooth and form into a large ball6. Cut into equal parts,7. Roll the dough into a log, and cut into small pieces 11-13g8. Take one piece, use rolling pin to roll it into a round flat shape and as thin as possible, continue until all used up, if you are using ring cutter (9-10cm diameter) make sure to cut the dough into 14-16g each9. Grab one wrapper, and place 1 tsp of filling in the centre.10. Make small pleats around the edges, Pinch from right to left to close the har gow.11. Bring water to a boil in a steamer. line har gow in holed parchment paper12. Steam for 8-10mins. Remove from heat and Serve it with the dipping sauce

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Curated by Aprilia Wanson in Austin, TX — I research and organize easy recipes so you can cook with what you have. More about how I create content →