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Ha Gow
Crystal Shrimp Dumplings
Authentic Ha Gow, featuring delicate, translucent wrappers encasing plump, whole shrimp and a savory filling. A quintessential dim sum delicacy that showcases the art of Cantonese dumpling making.
ð§ ææ
- 150 g Wheat starch(This is crucial for the translucent wrapper. Do not substitute with regular flour.)
- 50 g Tapioca starch(Helps with the chewy texture and elasticity of the wrapper.)
- 400 g Shrimp(Medium to large size, peeled, deveined, and patted very dry. Reserve about half for chopping, and leave the other half whole for the filling.)
- 50 g Pork fat(Finely diced or ground. Adds moisture and richness to the filling. Can be omitted or replaced with a small amount of vegetable oil if preferred, but fat is traditional.)
- 50 g Water chestnuts(Fresh or canned, finely diced. Adds a delightful crunch.)
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/4 tsp White pepper
- 1 tbsp Vegetable oil(For the wrapper dough.)
- 180-200 ml Boiling water(Approximately. Use just enough to form a cohesive dough.)
ðšâð³ äœãæ¹
- 1
Prepare the wrapper dough: In a heatproof bowl, combine the wheat starch and tapioca starch. Gradually pour in the boiling water while stirring vigorously with chopsticks or a heat-resistant spatula until a shaggy dough forms. Be careful, as the mixture will be very hot. Cover the bowl with a damp cloth and let it rest for 5 minutes.
â±ïž 10 minutes - 2
Knead the dough: Add the vegetable oil to the dough. Knead the dough on a lightly floured surface (use tapioca starch for dusting) until it becomes smooth, elastic, and pliable. It should feel soft but not sticky. This may take about 10-15 minutes. If it's too sticky, add a tiny bit more tapioca starch; if too dry, a tiny splash of warm water. Cover and set aside.
â±ïž 15 minutes - 3
Prepare the filling: Roughly chop about half of the shrimp into bite-sized pieces, leaving some texture. In a medium bowl, combine the chopped shrimp, whole shrimp, diced pork fat, diced water chestnuts, sesame oil, salt, sugar, and white pepper. Mix well until everything is evenly distributed. The mixture should be cohesive.
â±ïž 15 minutes - 4
Form the dumplings: Divide the dough into 16 equal portions. Roll each portion into a ball, then flatten it into a small disc. On a lightly floured surface (use tapioca starch), roll each disc into a very thin, round wrapper, about 3-4 inches in diameter. The edges should be slightly thinner than the center. Place a generous spoonful of filling in the center of each wrapper. Fold the wrapper in half over the filling, enclosing the shrimp and fat. Pleat the edges to seal, aiming for 7-10 neat pleats. Ensure the dumplings are well-sealed to prevent leakage during steaming.
â±ïž 30 minutes - 5
Steam the dumplings: Arrange the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves, ensuring they don't touch each other. Steam over high heat for 8-10 minutes, or until the wrappers are translucent and the shrimp are pink and cooked through. The wrappers should have a slightly gelatinous sheen.
â±ïž 10 minutes - 6
Serve immediately: Carefully remove the Ha Gow from the steamer and serve hot with your favorite dipping sauce, such as black vinegar or chili oil.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âThe key to translucent wrappers is using wheat starch and tapioca starch, and rolling them very thinly.
- âEnsure the dough is properly kneaded to achieve the right elasticity for easy handling.
- âDon't overfill the dumplings, as this can make them difficult to seal and prone to bursting.
- âCount your pleats for a visually appealing and uniform presentation.
- âThe shrimp should be firm and pink when cooked; if they are still grey, steam for another minute or two.
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- Add finely chopped scallops to the filling for a richer flavor.
- Incorporate a small amount of finely shredded crab meat for a surf-and-turf variation.
- A pinch of ginger or garlic can be added to the filling for extra aroma.