Har Gao (Shrimp Dumplings)
Recipe GLPRc9a09a384ba514
Delicate steamed shrimp dumplings with a light, translucent wheat wrapper filled with minced shrimp, water chestnuts, bamboo shoots, and scallions. This classic dim sum favorite features a tender filling seasoned with oyster sauce, sesame oil, and white pepper, traditionally served with hoisin sauce for dipping.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1-inch piece pork fat or slab bacon, finely minced (optional)
4 oz. shrimp, peeled, deveined, tails removed, finely minced
¼ cup minced water chestnuts
2 tbsp. very thinly sliced scallions, white part only
1 tbsp. minced canned bamboo shoots
2¼ tsp. cornstarch
¾ tsp. oyster sauce
½ tsp. sugar
¼ tsp. sesame oil
¼ tsp. ground white pepper
½ egg white, lightly beaten
Kosher salt, to taste
16 3½-inch round gyoza wrappers
½ cup hoisin sauce, for serving
2 tbsp. chopped scallions, for garnish
Directions
If using pork fat, finely mince the pork fat or slab bacon and set aside. In a medium bowl, combine the minced shrimp, minced water chestnuts, sliced scallion whites, minced bamboo shoots, and the optional pork fat.
To the shrimp mixture, add the cornstarch, oyster sauce, sugar, sesame oil, and ground white pepper. Stir well to combine all ingredients evenly.
Pour the beaten egg white into the shrimp mixture and fold gently until fully incorporated. Taste the filling and adjust salt as needed. The mixture should be cohesive and slightly bound together.
Place a gyoza wrapper in the palm of your hand. Spoon approximately 1 teaspoon of filling into the center of the wrapper. Fold the wrapper in half to form a half-moon, then pleat the edges by bringing the top curved edge down toward the center and pressing gently to seal. Repeat with remaining wrappers and filling until you have 16 dumplings.
Fill a steamer pot or bamboo steamer with water and bring to a boil. Line the steamer basket with parchment paper or lettuce leaves to prevent sticking. Arrange the dumplings in a single layer on the steamer, ensuring they do not touch each other.
Cover the steamer and steam the dumplings for 10-12 minutes, until the wrappers become translucent and the filling is cooked through. Shrimp should reach an internal temperature of 160°F to ensure food safety.
Carefully transfer the steamed dumplings to a serving platter. Garnish with chopped scallions and serve immediately with hoisin sauce on the side for dipping.
