Name: Har Gow Shrimp Dumplings (虾饺) The Ultimate Guide
Prep time: 1 h
Cook time: 7 min
Total time: 1 h 7 min
Cuisine: Chinese
Ingredients: 1 cup wheat starch (135g); 1/2 cup tapioca starch (60g) (sub potato starch or corn starch); 1 1/4 cups hot boiling water (284g) (plus up to 2 teaspoons more if the dough seems dry); 1 tablespoon vegetable oil (15g) (sub lard); 8 ounces shrimp, cleaned and deveined (226g) (preferably a mix with Argentinian Red shrimp); 1 teaspoon baking soda (6g); 1 tablespoon oyster sauce (15g); 1 tablespoon vegetable oil (15g); 2 teaspoons light soy sauce (8g) (or omit); 1 teaspoon Shaoxing wine (5g) (or omit altogether); 1 teaspoon lard (5g) (sub vegetable oil or simply omit altogether); 1/2 teaspoon toasted sesame oil (2.5g); 1 teaspoon cornstarch (2.5g) (sub tapioca starch); 1/2 teaspoon fresh ginger, scraped into a paste (2g); 3/4 teaspoon sugar (3g); 1/4 teaspoon salt (1g); 1/8 scant teaspoon white pepper, or up to 1/4 teaspoon if desired (1 to 2 g); 1 small scallion (green parts only), finely minced (sub chives); 2 tablespoons bamboo shoots, finely diced (or up to 1/4 cup if desired) (30g to 60g); 2 tablespoons regular soy sauce; 2 tablespoons water; a pinch or two of sugar; 2 to 3 slices fresh ginger; scallions; Sichuan Chili Oil (Xiangla Hongyou 香辣红油) (optional but highly recommended)

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This har gow recipe with its juicy shrimp filling and translucent dumpling wrappers is the queen of all dumplings and it’s easier than ever to make! Crystal shrimp dumplings can be found at dim sum parlors around the world from Maxim’s Palace in Hong Kong (so delicious!) or Nom Wah in NYC. And I’d say that next to BBQ Pork bao buns, they’re probably the most sought-after dish on any yum cha trolley cart.

This is your ultimte guide to making har gow including a quick how-to-make Har Gow Youtube video!

A platter filled with just steamed har gow drizzled with chili oil (various shapes include hearts, wontons, regular dumplings, and triangles with zig-zag edges.

What You’ll Find in This Ultimate Har Gow Guide

If you don’t happen to live near an iconic dim sum hall or plan on visiting one anytime soon, turn your kitchen into one instead and learn how to make authentic har gow shrimp dumplings from scratch — they’re actually way easier to make than you might think.

What is Har Gow?
Why We Love This Har Gow Recipe
Basic Har Gow Recipe Tips
Har Gow Ingredients
How to Make Har Gow
6 Best Har Gow Wrapper Making Tips (to read before you get started)
8 Best Har Gow Filling Tips (to read before you get started)
2 Methods, Same Ingredients, 2 Differently Textured fillings
Har Gow FAQ’s
How to Fold Har Gow
How to Fold Har Gow If You’re Not Good at Making Pleats
How to Make Har Gow Hearts For Valentine’s Day

a view of lush trees intermixed in between the high rises of Hong Kong — A room with a view, Central District, Hong Kong

Part of my dim sum order including Har Gow shrimp dumplings from Maxim's Palace in Hong Kong — Part of my dim sum order including Har Gow shrimp dumplings from Maxim’s Palace in Hong Kong

Hong Kong from the plane showing an inlet of beaches surrounded by water on one side and high rises on the other — A view of the bay, Hong Kong

What is Har Gow (Crystal Shrimp Dumplings)?

Crystal shrimp dumplings (also called xiā jiǎo or har gao, ha gau, and ha gow) consist of a plump, juicy dumpling filling made from shrimp and pork fat (or oil) enclosed in a soft clear dumpling wrapper made from tapioca starch (or potato or corn starch), wheat starch, and scalding hot boiling water.

Har gow filling often includes the addition of bamboo shoots, chives (or scallions), oyster sauce, sesame oil, Shaoxing wine, ginger, and white pepper. These famous shrimp dumplings are the definitive measure of good dim sum.

And when it comes to dim sum har gow, restaurants are gauged on everything from how thin the har gow wrapper is to how many pleats make up the folds.

har gow shrimp dumpling in simple dumpling sauce with a scallion that almost looks like a palm tree

a bit taken out of a crystal dumpling being held by a pair of chopsticks to see the large pices of shrimp inside

Why We Love This Har Gow Shrimp Dumpling Recipe

This shrimp dumpling filling takes just 8 minutes to prepare
Crystal dumpling skins use just 3 ingredients (plus boiling water)
Har gow dumpling dough takes just 5 minutes to make
You can use fresh or frozen shrimp
You know exactly what’s in this dumpling filling (no fillers or msg)
Argentinian red shrimp add natural sweetness to steamed shrimp dumplings
Using a pasta machine with an electric Pastadrive attachment makes rolling out har gow skin so easy
Use this har gow recipe to make Valentine’s Day Dumplings or other creative har gow dumpling shapes

Heart-shaped Har Gow dumpling being held between a pair of chopsticks over a dumpling dipping sauce and drizzled with chili oil.

Basic Har Gow Recipe Tips

Throughout the post you’ll find very detailed instructions for everything you need to make the best har gow dumplings, but here are a few basic tips to keep in mind:

Use scalding hot boiling water to make har gow wrappers. Do not use regular hot tap water, or warm water or the wrappers will not work.
Har gow dough should be soft, smooth, elastic, and pliable. This dough should never sticky to the touch, nor so dry the edges crack when rolling out the wrappers.
Pretreat the shrimp first. The texture of har gow dumpling wrappers is softer and less chewy than a typical dumpling wrapper. If you don’t pre-treat the shrimp first in a baking soda and water solution, the filling will also be very soft resulting in a one-note textural experience. Pre-treating the shrimp first gives the shrimp a “crispy” or “bouncy” texture because it alter the pH balance of the shrimip.
People enjoy seeing actual pieces of shrimp inside the clear wrappers. I recommend smashing and mincing a portion of the shrimp and roughly chopping a portion to achieve the best texture and eating experience.

Overview: Har Gow Ingredients (Crystal Shrimp Dumpling Ingredients)

With just a few ingredients, you can make har gow dumplings that are as good or better than your favorite dim sum spot. Herer’s a list of everything you’ll need, but you can find the full ingredient measurements in the recipe card below.

FOR THE HAR GOW WRAPPERS

wheat starch
tapioca starch (sub potato starch or corn starch)
hot boiling water
vegetable oil (or lard)

FOR THE HAR GOW FILLING

shrimp (preferably with a mix of Argentinian Reds)
baking soda
toasted sesame oil
Shaoxing wine (sub dry sherry or omit altogether)
oyster sauce
light soy sauce (or omit)
lard (sub vegetable oil)
vegetable oil
tapioca starch (sub cornstarch)
fresh ginger
sugar
salt
white pepper
scallions (green parts only)
bamboo shoots

a pink marble platter with 5 har goa dumplings lined up on it and a side of dumpling dipping sauce with a flowered scallion and sliced ginger to flavor it

Overview: How to Make Har Gow (Just Like a Dim Sum Parlor)

Each component of har gow is simple on its own to make, but it’s always nice to have a helper in the kitchen when assembling dumplings. Having one person roll out the dim sum wrappers while the other person fills and folds them is an easy way to break up the tasks. But, if it’s just you flying solo in the kitchen, you can totally do this! You’ll find the full instructions in the recipe card, but here’s a brief overview of how to make them:

Soak the shrimp in baking soda-water solution.
Make the har gow filling.
Make the har gow dough.
Roll out the har gow skins.
Prepare the bamboo steamer.
Fill the dumplings.
Steam the dumplings.

Thanks to both The Woks of Life and Nom Wah in NYC (their recipes are exactly the same) which I’ve taken inspiration for my recipe from these two recipes.

How to Make Har Gow Shrimp Dumplings (虾饺) Step-by-Step Photos

27 in-process step by step photos for how to make Har Gow dumplings beginning with the ingredients needed all the way through to steaming the crystal dumplings.

Har Gow Wrappers 6 Best Tips (Crystal Skin Dumpling Wrappers)

Translucent har gow wrappers are what sets crystal dumplings apart from regular dumplings and wonton wrappers. This thin clear wrapper allows you to eat first with your eyes with a view of the dumpling filling before you take a bite. But don’t be intimidated to make them because these wrappers are even easier to fill and pleat than classic dumplings.

8 Step by Step Photos showing you how to make the best har gow wrappers.

Use scalding hot boiling water (not just hot or warm water). You have to use boiling water or the mixture won’t be usable.
If the dough is sticky, it means it’s too wet. Try to incorporate a little more starch into it (equal parts 1:1 ratio of tapioca and wheat starch). The dough should be hydrated enough that you can pull it and stretch it without it crumbling and it doesn’t stick to your hands.
If the dough cracks around the edges when you roll it out, it’s too dry. Try to incorporate 1 teaspoon of hot water at a time until you get a smooth, pliable dough, and knead it to become cohesive. I’ve never had this happen, but I’d try it anyway to avoid the loss of ingredients.
Use the dough right away and be sure to keep it covered so it doesn’t dry out. Always keep the dough (at any stage) covered with sustainable cling film in a resealable bag or under a warm damp towel to make sure the dough doesn’t dry out. After the dough has been kneaded for a couple of minutes and is soft and elastic create a dough “log” while it’s still warm. Then cut the “log” into 2 or 3 smaller “logs” and wrap those logs with cling film and place them in a freezer bag so it’s easy to portion.
Roll and fill dumplings one at a time if you’re working alone in the kitchen. If you’re making har gow by yourself without a helper who can fill and pleat the dumplings, I recommend working with one log at a time. Cut one log into individual balls (about 15 to 20g each). Then roll 1 dough ball out at a time, fill, and pleat it and continue like this until all the dough has been used. This will help ensure the dough doesn’t dry out or any wrappers stick to each other.
Pro Tip: Use a pasta machine with an electric roller attachment to easily roll out dumpling wrappers (i.e. Marcato Pastadrive or Kitchen Aid pasta attachment). I make a lot of homemade pasta and my Italian mother-in-law gave me her Marcato electric Pastadrive attachment that rolls the dough through the pasta machine without any hand-cranking needed. It’s amazing! It’s also perfect for rolling out individual har gow dumpling wrappers starting with #2 on the machine and going to #3, and finally #4 to achieve the perfect thickness. It completely cuts out the time and effort of having to hand-roll dumplings one by one. You may also use a tortilla press, a cleaver or chef’s knife plus a cutting board with a little oil brushed on them, or the bottom of a lightly oiled casserole dish to press out each wrapper, or use a rolling pin and roll them out the old fashioned way.

5 photos showing Step by step how to make the best shrimp har gow filling.

8 Best Tips for Making Har Gow Filling

Below I’m sharing the best secrets for making har gow filling like our favorite dim sum houses. Use these tips and easy techniques to guarantee the best shirmp dumpling filling.

Soaking shrimp in a baking soda and water solution for 30 minutes keeps the shrimp crisp (bursting with each bite) and full of juice. The baking soda increases the pH and allows the shrimp to retain more moisture as they steam. You can skip this step, but if so, I recommend adding 2 to 3 tablespoons of chopped water chestnuts (or increasing the bamboo shoots from 2 tablespoons to 1/4 cup) to give the dumplings a little more texture. *See photos below of the filling using the baking soda method and the filling that doesn’t use this method for a side-by-side comparison.
Smash and finely dice some shrimp and roughly chop the rest. This helps give har gow the best texture.

Royal Red Argentinian shrimp on the left (shell on) and blue shrimp on the right

Finely diced mashed blue shrimp on the left and roughly chopped Argentinian red shimp on the right for har gow.

3. Adding tapioca starch (or regular cornstarch) to the filling thickens it a bit and helps retain moisture that would otherwise escape as the dumplings steam resulting in a juicier dumpling filling.

4. Adding a little lard and/or vegetable oil also helps create a juicier dumpling filling (and lard also adds extra flavor).

5. Minced bamboo shoots add a nutty flavor and crunchy texture that balances the shrimp. You can also add 2 or 3 tablespoons of minced water chestnuts for even more texture which I occasionally do when I have them in my pantry.

6. Adding Shaoxing wine helps cut down on the “shrimpy” or “fishy” flavor and elevates the entire har gow filling. Although if you don’t have this ingredient in your pantry already, you can omit it.

7. Whipping the dumpling filling in 1 direction for 5 minutes hydrates the protein and creates a juicier, bouncier dumpling filling.

8. Creating a ginger paste (not just mincing and adding fresh ginger *see below) helps flavor the filling without ever biting down on a piece of actual ginger (which I personally don’t enjoy when I’m eating dumplings). See how to do this in the har gow making video.

ginger turned into a paste using the back of a knife to scrape it on a cutting board

2 Methods For Making Har Gow Filling

Below are 2 har gow fillings using the same ingredients, but different methods which result in two very different har gow filling textures. We recommend using method #1 below.

HAR GOW FILLING METHOD #1: This is our preferred har gow filling which first pre-treats the shrimp in baking-soda water to make it “crispy” and is made with 1/2 of the shrimp smashed and minced and the other 1/2 of the shrimp roughly chopped. This give you a cohesive filling but you still get the pleasure of biting into larger pieces of “crispy” shrimp.

(LEFT COLUMN) Har gow filling using pre-soaked shrimp in a baking soda-water solution plus a ratio of more large diced shrimp and less minced shrimp.

HAR GOW FILLING METHOD #2: This filling is still delicious and we wouldn’t turn it down, but compared to using Method #1, it’s too soft for us. Especially since har gow wrappers are also softer than normal dumpling wrappers. However, you can add extra water chestnuts (or more bamboo shoots) this filling to it give it the extra texture boost it needs.

(RIGHT COLUMN) Har gow filling not using the baking soda-water solution with a ratio of more shrimp finely minced and formed into more of a paste.

all of the har gow ingredients except the bamboo shoots whipped for 5 minutes in one direction to creat a bouncy cohesive har gow filling

All of the har gow ingredients except the bamboo shoots whipped for 5 minutes in one direction to create a cohesive bouncy shrimp filling.

Har gow filling with the baking soda treatment for the shrimp and with less finely minced shrimp but instead larger chunks. — Har gow filling with the baking soda treatment used on the shrimp and with less finely minced shrimp and larger bite-sized chunks.

har gow filling without the baking soda treatment and with more finely minced shrimp and less chunks — Har gow filling without the baking soda treatment and with more finely minced shrimp.

Can You Refrigerate Un-Cooked Har Gow Dumplings?

Unlike most HOMEMADE DUMPLINGS, har gow dumplings can be refrigerated for us to 3 days. Although, I don’t like the idea of fish or shrimp not being cooked right away. So, I opt to freeze har gow placing them straight into the freezer on a parchment-lined sheet tray until frozen solid. Then I add them to a freezer bag so we can steam har gow dumplings any time. Plus, they steam in just 12 to 15 minutes from frozen! (see below)

beautifully pleated raw har gow shrimp dumplings

Frozen har gow in a parchment-lined steamer basket ready to be cooked.

Can Har Gow (Crystal Shrimp Dumplings) Be Frozen?

Yes, you can freeze Har gow dumplings for up to 3 months in an airtight container in the freezer. Below in photos, you’ll see the frozen har gow (left) and after they’ve been steamed for 12 minutes (right). They taste and feel just like freshly made shrimp har gow. There is no difference in taste or texture whatsoever. Har gow are easy to meal prep and freeze.

HOW TO FREEZE AND COOK FROZEN HAR GOW:

Line a sheet tray with parchment and add filled dumplings with a little space in between so they don’t touch each other. Place them into the freezer for 30 minutes, or until frozen solid, add them to a freezer bag or other air-tight container and freeze for up to 3 months.
When you’re ready to eat frozen har gow, do not thaw them out first. Steam them in a prepared steamer basket set over boiling water for 12 to 15 minutes without allowing them to have contact with any water.

plump crystal shrimp dumplings on a tray

plump crystal shrimp dumplings drizzled with homemade sichuan crispy chili oil

How Do You Store and Reheat Cooked Har Gow Dumplings?

I doubt you’ll have any har gow leftovers (because they’re so good) but if you do, simply allow them cool completely and refrigerate them in a sealed container. When you’re ready to eat them, reheat them in a steamer for about 3 minutes until warmed through. I don’t recommend reheating har gow dumplings in the microwave, but we won’t judge you if you do!

Shrimp dumpling filling in the center of a crystal dumpling wrapper

A filled round dumpling folded in half and the middle being pinched between my thumb and forefinger at the top.

the pinched dumpling with one more pleat added (showing how to continue the pleats on the right side before moving on with pleating from the center out to the left side.

How to Fold Har Gow (Pleating Crystal Skin Dumplings)

When folding har gow, try to make 6 to 8 pleats, but don’t beat yourself up if you only get 2 — they’ll still taste great. Also, when working alone, I prefer to roll a wrapper, fill it, and fold it immediately. But if you’re working with a partner, have one person roll wrappers while the other fills and pleats them.

To fold har gow, place a dumpling wrapper in the palm of your hand, add a mound of filling, fold it in half and pinch the top together in the middle. Then working on one side at a time (either the left for the right), pull the dough in towards the middle pinch (center) and make the first pleat. Keep pleating and pinching until that half of the dumpling is sealed. Repeat on the opposite side

raw heart shaped and triangle har gow shrimp dumplings

How to Fold Har Gow Dumplings if You Can’t Make the Pleats?

If you’re having trouble making pretty dumpling pleats or don’t really care how the finished har gow looks, fold the dumpling in a half moon shape, squeezing out any air around the mound of filling and press to close.

You can roll sheets of har gow dough and cut squares of dough into triangles or fill them like Italian ravioli as I’ve done in the above photos. In fact, I love to make all kinds of creatively-shaped har gow dumplings (like everyone’s favorite Valentine’s heart-shaped har gow photographed above), and har gow wontons. See below for how to make these special har gow shaped dumplings.

Steamed har gow in a bamboo basket (all unique shaped har gow)

How to Make Har Gow Heart Dumplings

If you’re looking for a way to celebrate Valentine’s Day and Chinese New Year at the same time, I recommend following the below instructions to make Har Gow Heart shrimp dumplings.

Roll 2 dumpling dough balls out and use a heart-shaped cookie cutter to cut a heart out of each piece dough.
Place the filling in the center of one heart, top with the second heart-shaped dough being sure to line up the edges and press out all the air around the filling.
Steam har gow heart dumplings by following the instructions in the recipe card.

A collage of 5 photos showing how to cut har gow wrappers into hearts to make, fill, fold, and steam har gow.

Looking for a Few More Delicious Dim Sum Recipes?

If you love the flavors typically found in Asian, or Chinese cuisine, or looking for new inspired shrimp dim sum dishes to celebrate the Lunar New Year, here are a few of our favorites to get you started.

Let’s get started!