45 min
Har Gao (Shrimp Dumplings)
Recipe GLPR7c13bd8b4245c9
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.
