International dishesSteamed DishesChina1 hour 20 minutes, including 1 hour of prep and 20 minutes of cooking
Har gow steamed shrimp dumplings give a thin, translucent wrapper around a filling of sweet, snappy shrimp. The difficulty is rolling the wrapper, since too thin tears and too thick stays raw.
The shrimp filling is pounded smooth with oyster sauce, sesame oil and minced ginger before the bamboo shoot is stirred in, then left 10 to 20 minutes to take up the seasoning. That pounding is what makes the filling hold together. The weight below counts the bowl of dipping sauce, and the dumplings are best eaten the moment they come out of the steamer.
This batch weighs about 960g, at roughly 123 calories per 100g.
Method
Wash 300g of shrimp in the shell, peel them, remove the heads, pull out the dark vein and chop them small. Chop 30g of prepared fresh bamboo shoot small.
Add 1 teaspoon of oyster sauce, 1/4 teaspoon of salt, 1 teaspoon of kOBE Monk Fruit Blend, 1/2 teaspoon of seasoning powder, 1/4 teaspoon of ground pepper, 1 tablespoon of sesame oil and 1/2 teaspoon of minced ginger to the shrimp, pound the mixture smooth, then stir in the bamboo shoot and leave it about 10 to 20 minutes to take up the seasoning.
Put 200g of dumpling flour in a bowl, mix in 1/2 teaspoon of salt, pour in 200ml of hot water slowly while mixing, knead it into a pliable dough and let it rest 15 to 20 minutes. Divide the dough into small balls and roll them into rounds of a moderate thickness.
Put a suitable amount of filling in the centre of each wrapper, fold it in half, pinch the two edges together, then pleat it into shape.
Brush 1 tablespoon of cooking oil in a thin film across the steamer tray, arrange the dumplings on it, bring the water to a boil and steam for 10 to 15 minutes, until the wrapper turns translucent.
Mix the dipping sauce from 7 tablespoons of light soy sauce, 3 tablespoons of Chinkiang black vinegar, 1 tablespoon of chili sauce and 1 tablespoon of kOBE Monk Fruit Blend, arrange the dumplings on a plate and serve hot.
Tips
A banana leaf or a cabbage leaf laid across the steamer tray under the dumplings leaves them scented with the leaf.
Without a leaf, baking paper pierced with holes does the job.
The steamer has to be at a full boil before the dumplings go in, since starting from cold water leaves the wrappers slack.
A full 15 to 20 minutes of rest is what makes the dough roll out pliable rather than tearing.
Pounding the filling really smooth before the bamboo shoot goes in is what holds it together during steaming.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.