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Xia Jiao (虾饺): Steamed Shrimp Dumplings (Har Gow)
More recipes: Chinese recipes · All Asian recipes
40 Mintotal
4servings
300kcal
ChineseCuisine
Xia Jiao (虾饺): Steamed Shrimp Dumplings (Har Gow)
Laura Chen
4
30 Minuten
10 Minuten
300
Chinese
Appetizer
Xia jiao, also called har gow or steamed shrimp dumplings, are a classic of Cantonese dim sum. The delicate, translucent wrappers hold a juicy shrimp filling, and you usually serve them straight from the bamboo steamer.
Ingredients
- 200 g raw shrimp, peeled and deveined
- 1 tsp finely chopped garlic
- 2 scallions (green onions), finely chopped
- 1 tsp freshly grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp white pepper
- 100 g wheat starch
- 20 g tapioca starch
- 150 ml (2/3 cup) boiling water
- 1 tsp vegetable oil
Instructions
- Cut the shrimp into small pieces and put them in a bowl.
- Add the garlic, scallions, ginger, soy sauce, sesame oil, sugar, salt and white pepper to the shrimp and mix well.
- Combine the wheat starch and tapioca starch in a large bowl.
- Pour the boiling water slowly into the starches, stirring with a spoon until a dough forms.
- Turn the dough out onto a work surface and knead it with the vegetable oil until smooth and supple.
- Divide the dough into small pieces and roll each into a thin circle.
- Place a little of the shrimp filling in the center of each circle.
- Fold the edges of the dough over the filling to form a half-moon.
- Arrange the dumplings in a bamboo steamer lined with parchment paper.
- Bring a pot of water to a boil and set the bamboo steamer over it.
- Steam the dumplings for about 6-8 minutes, until the wrappers turn translucent.
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More recipes: Chinese recipes · All Asian recipes