Dim-Sum Shrimp Dumpling (Har Gow)

Shrimp dumpling is one of the most famous dim sum dishes. I am not familiar with dim sum previously. However in the past two years, I am having so many dim sum dishes and fall in love with those little lovely foods.

Shrimp dumpling has a relatively transparent wrapper and then pink shrimp meat can even be seen from the outside. The transparent wrapper is due to the flour used for the wrapper dough. Instead of usually flour, wheat starch is used and only a small section of flour is added. The more wheat starch used in the dough, the more transparent the wrapper will be.

Dim-sum Shrimp Dumpling (Har Gow)

Dim-sum Shrimp Dumpling (Har Gow)

Boiling water should be used in the dough. In Chinese, we name this way of making dough as 烫面 which mean hot flour. However after stir the water in, let the flour bowl set aside for at least 5 minutes to cool down a little bit.

The traditional version calls for lard in the wrapper dough, if you do not have some or you really do not like lard, replace it with cooking oil. However lard should be added at the very beginning of the kneading process, while cooking oil should be added in the middle size of the process.

Dim-sum Shrimp Dumpling (Har Gow)

Besides for the meat filling part, I skip the pork fat. But you can add some. The meat should be marinated firstly. I highly recommend adding the spring onion just before wrapping the dumpling so that the water in the spring onions can be kept. For how to fold dumplings, check this post: pot-stickers .

Dim-sum Shrimp Dumpling (Har Gow)

Dim-sum Shrimp Dumpling (Har Gow)

Dim-Sum Shrimp Dumpling (Har Gow)

Dim-Sum Shrimp Dumpling (Har Gow)
Prep Time: 20 minutes
Cook Time: 10 minutes

Serve: 2

One of the most famous Chinese dim-sum dish--shrimp dumplings. Those little shrimp dumplings have transparent outside, fresh and pink inside.


  • One small section of carrots
  • For the dough
  • 1 cup wheat starch
  • 2 teaspoons tapioca starch or flour
  • 3/4 cup of boiling water
  • 2 teaspoons lard (or around 1 teaspoons of cooking oil)
  • For the filling
  • 150g raw shrimp, rinsed, tails removed, chopped
  • 1 inch root ginger, finely chopped or grated
  • 2 teaspoons sesame oil
  • 2 teaspoons Chinese cooking wine
  • 2 teaspoons light soy sauce
  • 1 dash of white pepper powder
  • 3 spring onions, finely chopped


  1. In a large bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in the boiling water and you can see there is no dry flour in the bowl. Set aside for around 5 minutes.
  2. Add some lard (or not) and knead the flour into a dough until smooth. If you are using cooking oil, add the oil in the middle of your kneading process. Set the dough aside.
  3. Peel fresh shrimp and devein. Finely mince the shrimp and add cooking wine, soy sauce, pepper powder and chopped ginger firstly. Stir the filling in one direction until you get a paste like texture. Set aside to marinate for around 10 minutes.
  4. Get the dough out and knead around another 4~5 minutes to punch the air out and then roll the dough into a cylinder around 1 inch and then cut it into small sections around 1 inch diameter.
  5. Roll the small sections out to thin round wrappers one by one.
  6. Add chopped spring onions in the shrimp meat and mix well. Wrap the dumplings one by one.
  7. Slice some carrots slices and put the carrots slices firstly in your steamer and then place the dumplings on the carrots slices one by one.
  8. Put the steamer in wok, bring water to a boiling and steam for around 10 minutes.


You can add some pork fat in the filling.

Dim-sum Shrimp Dumpling (Har Gow)


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  1. Yalin says

    Hi, I tried this and the wrapper keeps breaking. Do you have any idea what happened? I used tapioca starch instead of flour.

    • Elaine Luo says

      Hi Yalin,
      I have not encountered with that problem. However the dough with wheat flour cannot be stretchy as plain flour dough. So be gentle when assembling the dumplings. Besides,the following reasons might cause the problem.
      1. The dough is not knead enough so it is still not stretchy. Make sure that this is no dry flour in your dough and cover to set aside for at least 5 minutes.
      2. The oil added is not enough.
      3. The temperature of the water is too low. We need to use boiling water.
      4. Cover the dough and wrappers with wet cloth so that the dough will not dry out.

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