clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Cantonese Shrimp Dumplings - Har Gow - 蝦餃

The Hirshon Cantonese Shrimp Dumplings – Har Gow – 蝦餃

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

  • Total Time: 0 hours



Units Scale
  • Dough:
  • 2 tbsp Potato starch
  • 1 cup Wheat starch
  • 1/4 tsp Salt
  • 1/2 cup boiling water, plus 3 tbsp. boiling water
  • 1 tsp Lard
  • ***
  • Filling:
  • Wheat starch for dusting
  • 1/2 lb Raw shrimp, peeled and coarsely chopped
  • 1/4 lb Precooked salad shrimp, finely chopped
  • 2 ounces Pork fat, chopped fine
  • 1/4 cup Bamboo shoots, chopped
  • 1/4 tsp Ground white pepper
  • 1/4 tsp Grated fresh ginger
  • 1/2 tsp Salt
  • 1/2 tsp Sesame oil – Kadoya brand only, please!
  • 1 tbsp finely chopped scallion
  • 1 egg white
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp Cornstarch
  • ***
  • Dipping Sauce:
  • soy sauce mixed with a little sesame oil, grated ginger, chopped scallion, a touch of hot chili paste, 1 tsp of white vinegar and 1/2 tsp of sugar


  1. Peel and devein prawns. Place prawns in a colander and rub with a good amount of salt and corn flour. Rinse prawns with water while rubbing gently to remove skins. When salt and corn flour are fully rinsed out, transfer prawns to a bowl and immerse them in running water for 10 minutes. The prawns will take on a ‘glassy’ appearance and be crunchy when cooked.
    Drain well and use prawns according to recipe.
  2. Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.
  3. Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough.
  4. Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes’ kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping.
  5. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball. Keep the remainder of the dough covered with the bowl. Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter.
  6. Place 1 tsp of the shrimp filling in the center of the circle of dough and fold over into a half-moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air. If you wish, you can form little pleats in the dough for added decoration.
  7. Steam on an oiled bamboo steaming rack for 12 minutes.
  8. Serve with a simple dipping sauce of soy sauce mixed with a little sesame oil, grated ginger, chopped scallions, a touch of hot chili paste, a tsp of white vinegar and a ½ tsp of sugar. Heat in a pan till sugar is dissolved.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 329.17 kcal
  • Sugar: 0.37 g
  • Sodium: 441.68 mg
  • Fat: 11.58 g
  • Saturated Fat: 3.76 g
  • Trans Fat: 0.09 g
  • Carbohydrates: 35.9 g
  • Fiber: 0.63 g
  • Protein: 17.69 g
  • Cholesterol: 138.23 mg
A One-Time Request - Please Like Us, Citizen!