Har Gao (Shrimp Dumplings)

Name: Har Gao (Shrimp Dumplings)
Total time: 45 min
Cuisine: Chinese
Ingredients: 4 oz Shrimp, peeled, deveined, tails removed, finely minced; 1 1" piece Pork fat or slab bacon, finely minced (optional); ¼ cup Water chestnuts, minced; 2 tbsp Scallions, white part only, very thinly sliced; 1 tbsp Bamboo shoots, canned, minced; 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 Round gyoza wrappers (3½ inches); ½ cup Hoisin sauce; 2 tbsp Scallions, chopped, for serving

Recipe GLPR7c13bd8b4245c9

Chinese

Appetizer

45 min

Stovetop

SNAP eligible

Delicate steamed shrimp dumplings with a tender wrapper and a flavorful filling of minced shrimp, water chestnuts, and aromatic seasonings. These classic dim sum dumplings are brightened with sesame oil and white pepper, then served with hoisin sauce for dipping. Each dumpling is a perfect bite of umami-rich comfort food.

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Ingredients

4 oz Shrimp, peeled, deveined, tails removed, finely minced

1 1" piece Pork fat or slab bacon, finely minced (optional)

¼ cup Water chestnuts, minced

2 tbsp Scallions, white part only, very thinly sliced

1 tbsp Bamboo shoots, canned, minced

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 Round gyoza wrappers (3½ inches)

½ cup Hoisin sauce

2 tbsp Scallions, chopped, for serving

Directions

If using pork fat or bacon, finely mince it and set aside. In a medium bowl, combine the minced shrimp, water chestnuts, scallion whites, bamboo shoots, and minced pork fat if using.
In a small bowl, whisk together the cornstarch, oyster sauce, sugar, sesame oil, white pepper, and beaten egg white until well combined.
Pour the cornstarch mixture over the shrimp mixture and stir gently until evenly incorporated. Season with kosher salt to taste.
Place one gyoza wrapper on a clean, lightly dampened work surface. Spoon approximately 1 teaspoon of filling into the center of the wrapper.
Wet the edges of the wrapper with a damp finger or pastry brush. Fold the wrapper in half to form a semi-circle, pressing the edges firmly to seal.
Place the sealed dumpling on a work surface with the folded edge facing you. Create a slight crease in the center, then fold both ends toward the center and press lightly to create a curved shape.
Arrange the dumplings in a single layer on a parchment-lined or lightly oiled bamboo steamer basket, ensuring they do not touch each other.
Bring water to a boil in a steamer pot. Place the steamer basket over the boiling water, cover with the steamer lid, and steam for 6 to 8 minutes until the wrappers become translucent and tender.
Remove the steamer basket carefully from the pot. Transfer the dumplings to a serving plate and garnish with chopped scallions.
Serve the dumplings hot with hoisin sauce for dipping.

Comments

Grocery List Plus Editorial Staff3.75

Har gao is a showstopper, but this recipe has real friction points for Charlotte cooks. Bamboo shoots and water chestnuts are specialty items that force a trip to an Asian market—likely H Mart in Charlotte, an extra stop beyond the usual Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger. The stated 45 minutes ignores the folding and pleating technique that differentiates har gao from a dumpling; budget 60–75 minutes if you are learning. Shrimp is excellent and local to North Carolina's coast, and gyoza wrappers are now stocked widely, so assembly is manageable once ingredients are gathered. This dish does not keep well—dumplings are best eaten same-night—making it a weekend project rather than a weeknight refuge. The payoff is restaurant-quality and worth the special trip for someone planning ahead.