Har Gow Shrimp Filling

Har Gow Shrimp Filling

Crisp, juicy shrimp filling seasoned with bamboo shoots and sesame oil, ready for delicate dumpling wrappers.

Total 1 hr Makes 24 dumplings Calories 95/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free

Allergens

Shellfish, Eggs, Sesame

This is the classic filling for har gow, the translucent-skinned Cantonese dim sum dumpling, built from chopped shrimp bound with a light cornstarch slurry for a springy, snappy bite. Bamboo shoots add crunch and a touch of pork fat enriches the mixture, while ginger and rice wine keep the flavor clean and fresh. Use it to fill store-bought or homemade wonton wrappers for steaming.

Ingredients

  • 1 pound raw shrimp, peeled, deveined, and tail removed
  • 1/3 cup bamboo shoots, minced
  • 2 tablespoons pork fat or fatback, finely minced
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1 teaspoon egg white

Method

  1. Pat the shrimp dry with paper towels, then chop roughly half into a fine mince and the other half into small 1/4-inch pieces, keeping some texture rather than pureeing smooth.

  2. Place the chopped shrimp in a bowl and add the bamboo shoots, pork fat, ginger, rice wine, sesame oil, salt, sugar, and white pepper.

  3. Sprinkle the cornstarch and egg white over the mixture and stir vigorously in one direction with chopsticks or a spatula for 1 to 2 minutes until the mixture becomes sticky and slightly springy.

  4. Cover the bowl and refrigerate the filling for at least 30 minutes to firm up before wrapping dumplings.

  5. Fill wrappers with about 1 tablespoon of filling each, pressing a whole or halved shrimp piece into the center for visual texture if desired, then pleat and steam according to your dumpling wrapper recipe.

Rate this recipe

★ 3.9 (1)

Har Gow Shrimp Filling

This is the classic filling for har gow, the translucent-skinned Cantonese dim sum dumpling, built from chopped shrimp bound with a light cornstarch slurry for a springy, snappy bite. Bamboo shoots add crunch and a touch of pork fat enriches the mixture, while ginger and rice wine keep the flavor clean and fresh. Use it to fill store-bought or homemade wonton wrappers for steaming.

1 hr 24 dumplings 95 cal

Ingredients

  • 1 pound raw shrimp, peeled, deveined, and tail removed
  • 1/3 cup bamboo shoots, minced
  • 2 tablespoons pork fat or fatback, finely minced
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1 teaspoon egg white

Method

  1. 1

    Pat the shrimp dry with paper towels, then chop roughly half into a fine mince and the other half into small 1/4-inch pieces, keeping some texture rather than pureeing smooth.

  2. 2

    Place the chopped shrimp in a bowl and add the bamboo shoots, pork fat, ginger, rice wine, sesame oil, salt, sugar, and white pepper.

  3. 3

    Sprinkle the cornstarch and egg white over the mixture and stir vigorously in one direction with chopsticks or a spatula for 1 to 2 minutes until the mixture becomes sticky and slightly springy.

  4. 4

    Cover the bowl and refrigerate the filling for at least 30 minutes to firm up before wrapping dumplings.

  5. 5

    Fill wrappers with about 1 tablespoon of filling each, pressing a whole or halved shrimp piece into the center for visual texture if desired, then pleat and steam according to your dumpling wrapper recipe.