Har Gow, plump Chinese shrimp dumplings in a tender translucent wrapper, are arguably the best dim sum dumplings. My family of three can’t have a dim sum meal without ordering at least three orders.
Recently I began wondering how hard it would be to make Har Gow at home. It turns out that it’s actually pretty easy!.
My family and I love to eat dim sum. In San Francisco, we have a few favorite sit-down dim sum restaurants as well as dim sum shops that look like holes in the wall.
As a child, my favorite old-school Yank Sing was for sit-down meals. But newer bands like Dragon Beaux are also great.
There are a lot of places to get takeout in San Francisco, but Good Luck Dim Sum on Clement Street is my favorite. They make the best house-made soy sauce and the best steamed BBQ pork bao. However, you can only get the good stuff if you eat in. When taking out, they only have the regular soy sauce packets. ). My favorite!.
But sometimes I just need a Har Gow fix. I’ve tried frozen options and they are just not that great. So I took matters into my own hands.
It turns out that homemade Har Gow are much easier to make than I expected. Make the dough in five minutes. It’s very easy to work with once you know a few tricks.
Shrimp dumplings, known as har gow, are a dim sum staple loved for their tender shrimp filling encased in a translucent wrapper. Getting the steaming time just right is key to achieving the ideal texture. Undercooked dumplings have a gummy wrapper and raw filling. Overcooking results in tough, rubbery dumplings. So how long should you steam shrimp dumplings to perfection? Let’s uncover the secrets to ensuring your har gow turn out flawlessly steamed every time.
The Delicate Balance of Steaming Dumplings
Steaming is a delicate cooking method that requires precision. Applying the right amount of moist heat is imperative. Too little steam and the dumplings won’t cook through. Too much and the wrappers become soggy and overdone.
The ideal steaming time allows the filling to cook fully while the wrapper softens just enough to become translucent but still retain its structure. It takes some trial and error to master the ideal timing. But once you learn how your steamer works you’ll be able to churn out perfect shrimp dumplings again and again.
The Standard Steaming Time
The standard steaming time for shrimp dumplings ranges from 8-10 minutes. This timing is based on using medium-sized dumplings in a bamboo or metal steamer.
Within this timeframe, the shrimp filling should become firm and opaque while the wrapper softens until just translucent. 10 full minutes ensures the filling is piping hot and cooked through.
If your dumplings are larger or your steamer runs hot, subtract 1-2 minutes from the steaming time. Check early and often until you know your steamer’s timing.
Key Signs Your Dumplings Are Ready
Rather than watching the clock, checking visual signs is the best way to assess when shrimp dumplings are perfectly steamed:
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Translucent wrapper – The dough will lose its white opacity and turn semi-see through,
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Firm, opaque filling – The shrimp will become firm and solid white when fully cooked.
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Sheen on the wrapper – Steam condenses on the dumplings, giving the translucent skin a glossy sheen.
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Test dumpling – Take out a test dumpling and check that the filling is hot and firm throughout.
Once you see these signs, your shrimp dumplings are ready to be enjoyed!
Factors that Impact Steaming Time
Several variables can lengthen or shorten the ideal steaming time:
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Dumpling size – Larger dumplings need 1-2 more minutes than smaller ones.
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Wrapper thickness – Thick wrappers take longer to soften than thin ones.
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Steamer type – Bamboo diffuses heat more evenly than metal.
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Amount of dumplings – Full steamer batches need maximum time.
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Altitude – Higher altitudes require slightly longer steaming.
Get to know how these factors impact your standard 8-10 minute range. Soon you’ll become a shrimp dumpling steaming expert!
Step-By-Step Steaming Instructions
Follow these simple steps for flawlessly steamed shrimp dumplings every time:
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Line the steamer – Place cabbage leaves or parchment paper on the steaming plate to prevent sticking.
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Bring water to a boil – Fill the steamer pot with enough water so it won’t boil dry. Bring to a rapid boil over high heat.
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Arrange dumplings in steamer – Place dumplings in the steamer about 1 inch apart. This allows the steam to circulate evenly.
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Steam covered for 8-10 minutes – Start the timer as soon as the lid is on. Maintain a strong steam throughout.
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Check doneness – Look for the key signs like translucent wrapper, glossy sheen, and firm filling.
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Remove immediately – Use tongs to transfer dumplings to a serving plate. Eat straight from the steamer for maximum juiciness!
Expert Tips for Steaming Success
Follow these pro tips for flawlessly steamed shrimp dumplings every time:
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Maintain a constant strong steam.
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Avoid peeking or removing the lid unnecessarily.
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Use medium-high heat to quickly re-generate steam.
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Add boiling water to the steamer if it starts boiling dry.
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Steam in batches for even circulation. Don’t overcrowd.
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Brush extra flour off wrappers so they don’t stick.
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Keep a close eye on the dumplings and steamer water level.
Common Steaming Mistakes
Watch out for these common steaming pitfalls:
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Uneven steaming from overcrowding.
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Soggy dumplings from condensation dripping on them.
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Dumplings sticking to an unlined steamer.
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Raw filling from insufficient steaming time.
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Tough, rubbery dumplings from over-steaming.
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Ruptured dumplings from high heat and rapid steaming.
Avoid these issues by following the step-by-step process closely until you get the hang of it. Soon you’ll be an expert on steaming juicy shrimp dumplings to perfection.
Storing and Reheating Steamed Dumplings
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Short-term – Let dumplings cool completely, then refrigerate in an airtight container up to 3 days.
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Long-term – Freeze uncooked dumplings in a single layer then transfer to an airtight bag. Keep frozen up to 3 months.
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Reheating – Place refrigerated dumplings back in the steamer for a few minutes until hot. Or pan fry to crisp the skins.
With proper storage and reheating, you can enjoy flawlessly steamed shrimp dumplings all week long!
Troubleshooting Common Dumpling Dilemmas
Having trouble getting your shrimp dumplings perfect? Consult this steaming troubleshooter:
Problem: Dumplings are sticking to steamer.
Solution: Line steamer with cabbage leaves or parchment paper.
Problem: Wrappers getting soggy.
Solution: Avoid condensation dripping on dumplings. Wipe steamer lid.
Problem: Filling still raw after steaming.
Solution: Steam 2 minutes longer. Make sure steam is hot and constant.
Problem: Dumplings rupturing open while steaming.
Solution: Be gentle when placing in steamer. Don’t overfill steamer.
With a few simple adjustments, you’ll be on your way to shrimp dumpling perfection!
Satisfying Shrimp Dumpling Recipes
Once you’ve mastered the steamed shrimp dumpling technique, try out some tasty filling variations:
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Traditional – Shrimp, scallions, ginger, rice wine, sesame oil.
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Spicy Sriracha – Shrimp, sriracha sauce, cilantro, lime zest.
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Thai Curry – Shrimp, red curry paste, coconut milk, basil.
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Japanese – Shrimp, shiitake mushrooms, edamame, miso.
The steaming time stays the same, while the flavors take your dumplings on a world tour!
Achieving the Perfect Steamed Texture
Mastery over steaming times is the key to unlocking shrimp dumpling perfection. Keep these tips in mind:
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Monitor dumplings closely once steaming.
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Test doneness with visual cues, not just time.
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Tweak steaming time based on dumpling size and steamer type.
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Steaming too long gives tough, rubbery dumplings. Understeaming leaves gummy wrappers and raw filling.
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Optimal texture is tender wrappers and firm, juicy shrimp filling.
With the right timing, your shrimp dumplings will deliver the perfect steamed texture every time. Soon you’ll become the shrimp dumpling steaming expert!
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What is the trick to making har gow wrappers at home?
When I looked up shrimp dumpling recipes, I found that most of them called for a mix of wheat starch and either tapioca starch or cornstarch.
I went to the Asian supermarket in search of wheat starch, but came across this Dumpling Flour, also called Hagou Flour. It is a mix of wheat starch and tapioca flour. Exactly what I needed!
You can use a 2:1 mix of wheat starch and tapioca starch instead of dumpling flour (1 cup wheat starch and ½ cup tapioca starch). ) Cornstarch or potato starch can also be substituted for tapioca starch.
How do you make shrimp dumplings?
Even though the steps look long, this recipe is really not that hard to follow. Here’s how I do it:
- If you didn’t buy the shrimp already peeled and veined, do that now. Chop it up. It needs to be cut up pretty small so that it stays together in the dumpling wrappers. The pieces should be about the size of small peas.
- Put the filling seasonings in a small bowl and stir them around so that the sugar dissolves and everything is well mixed. Put that in a bowl with the shrimp and stir it around to mix it well. Add the minced bamboo shoots and stir again to incorporate.
- Put the filling in the fridge while you make the dough and shape the wrappers.
- Boil water.
- Put the salt and dumpling flour in a bowl and stir them together.
- Mix the dumpling flour and salt together, then add 1 cup of boiling water and stir. The mixture will become lumpy and half dry/half wet looking. Don’t worry. Just keep mixing. Deal with it with your hands, but be careful because the water is hot.
- Mix the oil into the flour and water until they are mostly mixed together.
- It will only take a minute or two to knead the dough until it is smooth and uniform on a cutting board that has not been floured. It will feel like playdough. Form it into a ball.
- Separate the dough ball into four equal parts and place them in a plastic bag. Let them sit for a few minutes.
- Once more, on the board that hasn’t been floured, roll out one of the four pieces of dough into an 8-inch-long log. Cut the log in half. Next, cut each half in half again. And one more time, cut each piece in half. You should have 8 small pieces.
- Use your fingertips to press down on one of the little pieces of dough to make a disk that is about 1 ½ inches across and ¼-inch thick.
- Take a strong quart-sized plastic bag that can be sealed again and cut it in half along the sides so that you have two flaps. Lightly oil the inside of the plastic. I like to spray some oil on it and then wipe it down with a paper towel to make a very thin film. ).
- To use a tortilla press, put the disk of dough between the two plastic flaps and press it down with the press. Carefully take out the round of dough that has been flattened, and do this again with the other 7 pieces. (ultimately you will do this with all 32 pieces. I like to make and fill eight dumplings at once.
- If you don’t have a tortilla press, you can still use the plastic bag trick. Just press down on the wrappers with your cleaver, plate, skillet, or whatever you are using to make them flat. The wrapper should be very thin when you are done.
- Spoon filling into the center of each wrapper.
- Fold one side of the wrapper in half with your fingertips to make a crescent shape around the filling. Press the two sides together with your fingers to seal them. Fold the other side up to meet the pleated side. Make sure the wrapper is completely sealed.
- Bring to a boil a pan or pot that is big enough for the basket to fit in or on top of. To keep the water from boiling, turn down the heat to medium or medium-low.
- Line a bamboo steamer with parchment paper or a reusable liner. Place the filled dumplings in the steamer, leaving about ½-inch of space between each one. You will need more than one basket, or you can cook the dumplings in groups.
- After putting the dumplings in the basket, put the lid on top and place it over the pot of heat. Steam the dumplings for 5 minutes.
- Serve immediately.
Har Gow, Dim Sum Shrimp Dumplings (虾饺)
How do you cook shrimp dumplings in a steamer?
Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process. Serve the har gow with chili oil or even a traditional dumpling sauce. Looking for more authentic recipes?
How long do you boil shrimp dumplings?
Make sure the water stays at the boil and let the dumplings steam for 6 minutes. That’s it – dumplings done. Serve at once with the dipping sauce alongside so folks can help themselves. * That’s a total weight for the shrimp with heads-off, shells-off, and deveined.
How do you make shrimp dumplings thawed?
36 round dumpling wrappers, thawed if frozen Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
How to cook Chinese shrimp dumplings?
Cook the dumplings – Use a steamer to steam the dumplings on medium-high heat for 15 minutes. 5. Make the dipping sauce & ready to enjoy – Prepare your dipping sauce: in a small bowl, mix together the Light Soy Sauce, Black Vinegar, and some Pepper Flakes. All ready to serve! This is the Best Chinese Shrimp Dumplings Recipe!