Har Gow-Style Shrimp Dumplings

Plump, juicy shrimp wrapped in a tender, slightly chewy translucent skin—steamed until glossy and bouncy like your favorite dim sum cart classic.

Ingredients

• 12 oz (340g) raw shrimp, peeled and deveined
• 1/2 tsp fine salt, plus more for boiling water
• 1/4 tsp white pepper (or black pepper)
• 1 tsp sugar
• 1 1/2 tsp sesame oil
• 2 tsp neutral oil (plus more for greasing)
• 2 tsp soy sauce
• 1 tsp rice vinegar (optional but recommended for brightness)
• 1 tsp cornstarch (for the filling)
• 1 cup (120g) wheat starch
• 1/2 cup (70g) cornstarch (for the wrapper dough)
• 3/4 cup (180ml) boiling water
• 2–3 tsp neutral oil (for the wrapper dough, plus extra for handling)

Method

• 1

  Step 1: Prep shrimp for “snap”

  Pat shrimp very dry. Finely chop half the shrimp into small pieces (for juicy texture). Mince the remaining half into a rough paste by chopping repeatedly (this helps the filling bind and turn bouncy).

• 2

  Step 2: Season the filling

  In a bowl, mix shrimp with salt, white pepper, sugar, sesame oil, neutral oil, soy sauce, vinegar (if using), and 1 tsp cornstarch. Stir vigorously for 30–45 seconds until the mixture looks slightly sticky and glossy. Cover and refrigerate 15 minutes (this makes wrapping easier and improves “springy” bite).

• 3

  Step 3: Make the translucent wrapper dough

  In a heatproof bowl, whisk wheat starch and cornstarch. Pour in boiling water and stir quickly with a spoon until clumps form. Drizzle in 2–3 tsp neutral oil, then knead (careful—hot!) until smooth and supple, about 2–3 minutes.

• 4

  Step 4: Portion the dough

  Roll dough into a log and cut into 16 equal pieces. Keep pieces covered with a lightly oiled bowl or damp towel so they don’t dry out.

• 5

  Step 5: Roll wrappers

  Lightly oil your work surface and rolling pin. Flatten one dough piece, then roll into a 3 1/2–4 inch (9–10cm) round. Aim for **thinner edges and a slightly thicker center** (this prevents tearing and keeps the dumpling juicy).

• 6

  Step 6: Fill and pleat

  Place about **2 teaspoons** filling in the center. Fold into a half-moon, then pleat along the top edge (or simply press to seal if pleating is tricky). Press firmly to seal—oil your fingertips lightly if sticking. Set on a lightly oiled plate. Repeat with remaining dough.

• 7

  Step 7: Prepare the steamer

  Bring water in a steamer to a strong simmer. Lightly oil the steamer basket/tray (or brush oil onto the base where dumplings will sit).

• 8

  Step 8: Steam to juicy perfection

  Arrange dumplings with a little space between them. Steam over medium-high heat **7–8 minutes**, until wrappers turn glossy and slightly translucent and the shrimp inside is pink and plump.

• 9

  Step 9: Serve immediately

  Rest 1 minute, then lift out carefully (they’re delicate and sticky when hot). Serve warm with soy sauce and a tiny splash of rice vinegar if you like.

Tips

• **Texture secret (succulence):** Chopping half into chunks + half into paste gives that classic dim sum “snap” and juiciness.
• **No wheat starch?** You can make dumplings with an all-cornstarch wrapper, but they’ll be more fragile and less translucent. Wheat starch is the key to true Har Gow-style skins.
• **Prevent sticking:** Oil is your friend—lightly oil your rolling pin, hands, and steamer surface rather than adding lots of extra starch.
• **Make-ahead:** Form dumplings and refrigerate (covered) up to 4 hours. Steam right before serving for best texture.
• **Freezing:** Freeze uncooked dumplings on a tray until solid, then bag. Steam from frozen 9–10 minutes.
• **Serve with:** Simple soy sauce + rice vinegar, or soy sauce with a few drops sesame oil and white pepper.

Nutrition (per serving, estimate)