Har Gow

also called har gao · ha gow · haa gaau · xia jiao · 蝦餃 · shrimp dumpling · crystal shrimp dumpling

The table

3/4 cup(180 mL)boiling waterstir the boiling water in, knead hot, rest 10 minroll 24 rounds, pleat the near edge onlysteam 6 min, until the skin goes translucent
1 cup(120 g)wheat starch
1/4 cup(30 g)tapioca starch
1/4 tspfine salt
1 Tbs(or vegetable shortening)lard
12 oz(340 g; peeled, half chopped and half left whole)raw shrimpstir one way until tacky, chill 30 min
1 oz(30 g; finely diced)pork fatback
1/4 cup(35 g; finely diced)bamboo shoots
2 tspcornstarch
1 tspsugar
1/2 tspkosher salt
1 tsptoasted sesame oil
1 tspShaoxing wine
1/4 tspwhite pepper
1 tsppeanut oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1stir the boiling water in, knead hot, rest 10 min

2stir one way until tacky, chill 30 min

4steam 6 min, until the skin goes translucent

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 36 min1 of 4 steps gives no time
Needs you
none given
If you get it wrong
Narrow — six minutes and the skin goes translucent; steamed past that it splits along the pleats and dumps the shrimp into the basket

  1. stir the boiling water in, knead hot, rest 10 min

    10 minwalk awayfrom the start

  2. stir one way until tacky, chill 30 min

    30 minwalk awayfrom the start

  3. roll 24 rounds, pleat the near edge only

    not timed30 min in

  4. steam 6 min, until the skin goes translucent

    6 minwalk away30 min in

You'll need bamboo steamer

Goes with

See how it is written
>> title: Har Gow
>> category: Dumplings & Rolls
>> tags: shrimp, dumpling, chinese, steamed, wheat starch
>> counters: Dim Sum Counter
>> aka: har gao, ha gow, haa gaau, xia jiao, 蝦餃, shrimp dumpling, crystal shrimp dumpling
>> pairs-with: siu-mai
>> servings: 4
>> time: 1 hr 30 min
>> slack: narrow — six minutes and the skin goes translucent; steamed past that it splits along the pleats and dumps the shrimp into the basket

>> step: stir the boiling water in, knead hot, rest 10 min
Stir @boiling water{3/4%cup}(180 mL) into @wheat starch{1%cup}(120 g), @tapioca starch{1/4%cup}(30 g) and @fine salt{1/4%tsp} all at once, work @lard{1%Tbs}(or vegetable shortening) in while the dough is still too hot to be comfortable, and ~rest{10%min} under an upturned bowl.

>> step: stir one way until tacky, chill 30 min
Stir @raw shrimp{12%oz}(340 g; peeled, half chopped and half left whole) with @pork fatback{1%oz}(30 g; finely diced), @bamboo shoots{1/4%cup}(35 g; finely diced), @cornstarch{2%tsp}, @sugar{1%tsp}, @kosher salt{1/2%tsp}, @toasted sesame oil{1%tsp}, @Shaoxing wine{1%tsp} and @white pepper{1/4%tsp} in one direction until it turns tacky, then ~chill{30%min}.

>> step: roll 24 rounds, pleat the near edge only
Roll @&(~2)dough{} into a rope, cut 24 pieces, press each to a 3-in round under an oiled cleaver, then close @&(~1)filling{} inside, pleating the near edge only so the pleats stand up.

>> step: steam 6 min, until the skin goes translucent
Steam @&(~1)dumplings{} well apart in a #bamboo steamer{} brushed with @peanut oil{1%tsp}, over water at a hard boil, for ~steam{6%min}.