This har gow recipe makes juicy shrimp dumplings wrapped in a thin, crystal-clear skin, the queen of every dim sum cart. And you'll be happy to know they're far easier to make at home than they look.
Living in NYC and mainland China with frequent visits to Hong Kong, I've spent many a weekend enjoying dim sum Sundays. And no matter what yum cha parlor I'm in, these shrimp dumplings and BBQ pork bao buns are always the first thing I order off the trolley. Now, living in Italy, unless I'm in Milan or another large metro area, I make my own at home to fill my craving.
Why You'll Love This Har Gow Recipe
- Crystal clear dumpling wrappers made from just 3 ingredients plus boiling water, so you eat with your eyes before your first bite.
- Juicy, bouncy shrimp filling that takes about 8 minutes to mix and has real pieces of shrimp you can bite into, not just a smooth paste.
- No fillers and no MSG, you know exactly what goes in.
- Fresh or frozen shrimp both work, and Argentinian red shrimp add natural sweetness.
- Make-ahead friendly, freeze them raw and steam straight from frozen any time a craving hits.
- Fun to shape, don't pleat them at all, or pleat them classic, or make heart dumplings, wonton-shaped har gow, even har gow money bag shrimp dumplings, and other creative shapes for Valentine's Day, Lunar New Year, or a fun Feast of the Seven Fishes dish
What Is Har Gow?
Har gow (also called har gao, ha gow, or ha gau, and written 虾饺 / xiā jiǎo) are Cantonese crystal shrimp dumplings: a plump, juicy shrimp dumpling filling sealed inside a soft, translucent wrapper. The clear dumpling wrapper is made from wheat starch and tapioca starch (or potato or corn starch) mixed with scalding boiling water, which is what sets crystal dumplings apart from regular dumplings and wonton wrappers. They're often the dish dim sum houses are judged by, right down to how thin the wrapper is and how many pleats it has.
Har Gow Ingredients
With just a handful of ingredients, you can make har gow as good as, or better than, your favorite dim sum spot. Here's everything you need for the wrappers and the filling.
For the Har Gow Wrappers
- Wheat starch gives the wrapper its signature translucence.
- Tapioca starch adds stretch and snap (sub potato starch or corn starch).
- Hot boiling water, scalding, never warm.
- Vegetable oil or lard for a smooth, pliable dough.
For the Har Gow Filling
- Shrimp, ideally a mix that includes high-quality Argentinian red shrimp.
- Baking soda, for the pretreatment that keeps the shrimp crisp and juicy.
- Toasted sesame oil, oyster sauce, light soy sauce for savory depth.
- Shaoxing wine to cut any fishy notes and add extra flavor (sub dry sherry or omit).
- Lard and a little vegetable oil for a juicier filling.
- Tapioca starch (or cornstarch substitute) to hold moisture in the filling as they steam.
- Scallions (green parts), fresh ginger, sugar, salt, white pepper for flavor and seasoning.
- Bamboo shoots (substitute water chestnuts or use ½ and ½) for added texture, a little crunch, and nutty flavor.
Full ingredient measurements can be found in the recipe card below.
How to Make Har Gow
Each part of har gow is simple on its own. If you have a helper, one person can roll wrappers while the other fills and pleats. Flying solo works too; roll one wrapper and fill it before moving to the next so nothing dries out.
Step 1. Soak the shrimp. Add the cleaned shrimp to a small bowl with the baking soda and massage to coat. Cover with cold water and refrigerate for 30 minutes. Rinse well and squeeze out as much water as you can.
Step 2. Make the filling. Smash and finely mince half the shrimp and roughly chop the rest, then add to a bowl. Scrape the ginger into a paste and add it with all the remaining filling ingredients except the bamboo shoots. Whip in one direction with chopsticks for 4 to 5 minutes, until the mixture lightens, turns slightly pasty, and the liquid is absorbed. Fold in the bamboo shoots, cover, and refrigerate while you make the dough.
Step 3. Make the dough. Whisk the wheat starch, tapioca starch, and a pinch of salt in a bowl. Pour in the scalding water in a steady stream while mixing with a fork until it forms a shaggy ball. Work in the oil, then knead on the counter a couple of minutes until smooth and pliable. If it seems dry, add up to 2 teaspoons more hot water. Roll into a log, cut into 3 smaller logs, and keep 2 wrapped so they stay moist.
Step 4. Roll out the wrappers. Working one log at a time, cut 6 or 7 equal pieces (about 18 to 20g each) and keep the rest covered. Run each piece through a pasta roller dusted with starch (begin on setting 2, then 3, then 4), or press with an oiled tortilla press, cleaver, or rolling pin on an oiled countertop until thin.
See the wrapper tips below for the details that make or break the skin. *I've used #4 on the Atlas Marcato pasta machine, but #5 creates an even thinner wrapper.
Step 5. Fill and pleat. Place a wrapper in your palm, add a mound of filling, fold in half, and pinch the top center. Working one side at a time, pull the dough toward the middle and pleat, pinching as you go until sealed. Aim for 6 to 8 pleats. For a no-pleat dumpling and other shapes, see below.
Step 6. Steam. Line the steamer with cabbage leaves, banana leaves, or slit parchment. Steam fresh har gow over boiling water for 6 to 7 minutes, until glossy and translucent. Let them air dry about 45 seconds before lifting them out so they do not stick and tear. Serve with the simple dipping sauce or chili oil.
Working solo? Roll one wrapper, fill it, and pleat it before rolling the next. This fail-proof method keeps the wrappers from ever drying out or sticking together before you can use them.
Har Gow Wrapper Tips (Crystal Skin Secrets)
The translucent skin is what makes a crystal dumpling, and once the dough is made and rolled out, it's actually even easier to handle than a classic dumpling wrapper. Here are a few things to guarantee the recipe works every time:
- Use scalding hot, boiling water, never warm. Warm or hot tap water will not gel the starches, and the dough will not come together.
- Sticky dough is too wet. Work in a little more starch, equal parts tapioca and wheat, until you can stretch it without it clinging to your hands.
- Cracking edges mean it is too dry. Knead in 1 teaspoon of boiling water at a time until smooth and pliable.
- Keep the dough covered at every stage, in a sealed bag or under a warm, damp towel, so it never dries out.
- Roll and fill one at a time when solo so wrappers don't dry out or stick together.
Pro tip: a pasta machine with an electric roller attachment (like a Marcato Pastadrive or KitchenAid pasta attachment) rolls wrappers fast and evenly. Run each ball through settings 2, 3, then 4 (what I've used in this recipe) and, if desired, up to 5. A tortilla press, oiled cleaver, or rolling pin all work too.
Har Gow Filling Tips
These are the secrets that make the filling taste like a good dim sum house:
- Pretreat the shrimp in baking soda water for 30 minutes. It raises the pH so the shrimp hold moisture and turn crisp and bouncy as they steam. Skipping it gives a softer, one-note filling.
- Smash and mince half the shrimp, roughly chop the rest. You get a cohesive filling but still bite into real pieces of shrimp.
- Add a little starch (tapioca or cornstarch) to lock in juices that would otherwise steam away.
- A little lard and oil make the filling juicier, and lard adds flavor.
- Bamboo shoots add nutty crunch. Water chestnuts (2 to 3 tablespoons, minced) work too for extra texture.
- Shaoxing wine cuts any shrimpy note and rounds out the filling; omit if you do not have it.
- Whip in one direction for about 5 minutes to hydrate the protein into a juicier, bouncier filling.
- Scrape the ginger into a paste so it seasons the filling without anyone biting into a piece of ginger, which can be unpleasant for some.
Two Ways to Treat the Shrimp (Two Textures)
The same ingredients give two different eating experiences depending on how you handle the shrimp. Both are delicious; I prefer the first version because I like biting into pieces of actual shrimp. It also has a better overall texture IMO, whereas the more paste-like style without chunks of shrimp, can be texturally a little one-note (too soft).
| Method | How the shrimp is treated | The result |
|---|---|---|
| Method #1 My preferred method | Pretreat in baking soda water, then mince half and roughly chop half | Crisp, bouncy shrimp with bite-sized pieces and a nice texture with cohesive filling |
| Method #2 Softer, paste-style | Skip the soak and mince most of the shrimp into a paste | Softer and smoother with a uniform texture; add extra bamboo shoots (or water chestnuts) for extra texture, since har gow wrappers are already soft |
HAR GOW FILLING METHOD # :1 (Our Favorite)
HAR GOW FILLING METHOD #2:
How to Fold Har Gow
Aim for 6 to 8 pleats, but do not stress if you only manage a couple, they'll still taste great. For the traditional fold, see the Instructions above.
No-Pleat Method
If pleating is giving you trouble, just fold the wrapper into a half-moon or triangle, press out the air around the filling, and seal the edges. OR for a money bag dumpling har gow, simply twist the top together to form a pouch. For a wonton-shaped har gow, simply seal and fold it into the traditional wonton shape. You can even make har gow shrimp siu mai! It all tastes exactly the same without any pleating skills needed!
Fun Shapes: Hearts and Ravioli
You can roll the dough into sheets and cut it into shapes. For heart har gow (perfect when Valentine's Day and Lunar New Year overlap), cut two hearts with a cookie cutter (as seen in my homemade wontons above), mound filling on one, top with the second, and press out the air around the edges. You can also cut squares and fold them into triangles, or fill them like little Italian ravioli. Steam any shape using the recipe card times.
How to Store and Freeze Har Gow
Make ahead and freeze (best): har gow freeze beautifully with no change in taste or texture. Line a sheet tray with parchment, space the filled raw dumplings so they do not touch, and freeze until solid, about 30 minutes. Transfer to a freezer bag or airtight container and freeze up to 3 months.
Steam from frozen: do not thaw. Steam frozen har gow over boiling water for 12 to 15 minutes, keeping them clear of any water.
Refrigerate raw: filled raw har gow keep up to 3 days in the fridge, though I prefer to freeze them right away rather than leave uncooked shrimp sitting.
Store and reheat cooked: cool leftovers completely, then refrigerate in a sealed container. Re-steam about 3 minutes until warmed through. I do not recommend the microwave.
Har Gow Recipe FAQ
Steam fresh har gow over boiling water for 6 to 7 minutes, until the wrappers turn glossy and translucent. Steam them straight from frozen, without thawing, for 12 to 15 minutes (for larger-sized dumplings).
Har gow (also spelled har gao, ha gow, or ha gau, and written 虾饺 / xia jiao) are Cantonese crystal shrimp dumplings: a juicy shrimp filling sealed inside a thin, translucent wrapper. They're a mainstay on Chinese menus and on yum cha trolleys around the world, but most famously in Hong Kong.
Yes. Freeze the filled raw dumplings on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Steam from frozen for 12 to 15 minutes, with no change in taste or texture.
Use any pot, deep sauté pan, or lidded skillet that holds enough water for the full 6 to 7 minutes without running dry. Set a collapsible stainless steel steamer basket, or a stainless steel canning rack, inside it, and line it with a bamboo liner, cabbage leaves, or banana leaves. Steam with the lid on for the same 6 to 7 minutes.
Har gow are made to be steamed. Gentle steam sets the crystal wrapper to that glossy, translucent finish and keeps the delicate pleats from tearing, which is what you would risk in a rolling boil. Steaming is the traditional method. That said, you can always test-boil a couple if you're curious. You can pan-fry them in a little oil (I've done it) until cooked through. You can also pot-stick leftover steamed har gow, give them a quick pan-fry in a little oil to crisp the bottoms, since the wrapper browns best once it is already cooked.
The crystal wrapper is made from wheat starch and tapioca starch (or you can substitute the tapioca with potato or corn starch) mixed with scalding boiling water and a little oil. The boiling water is what makes the starches gel into a clear, stretchy dough.
I love the simple dumpling dipping sauce and my homemade Sichuan chili crisp oil (both found in the recipe card). Both work beautifully.
Traditional har gow filling often includes a little pork fat for added richness, and this recipe uses shrimp with a small amount of lard and oil, but it's easy to keep the filling all shrimp if you prefer, or have dietary or religious constraints.
Sticky dough is too wet: work in a little more starch (equal parts tapioca and wheat). Dough that cracks at the edges is too dry; knead in 1 teaspoon of hot water at a time until smooth and pliable.
More Dim Sum Recipes to Try
If you love the flavors of Chinese cooking, or you are building a dim sum spread for Lunar New Year, here are a few of our favorites: BBQ pork bao buns, xiaolongbao soup dumplings, chicken dumplings, and my homemade wonton wrappers. You can also make the 2-ingredient dumpling dough for classic pleated dumplings.
- 2-Ingredient Dumpling Wrappers (Easy Chinese Dumpling Dough)
- Chili Crisp Cream Cheese Dip (w/Homemade Wonton Chips)
- Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
- Naturally Colored Dumpling Wrappers (For Chinese New Year (春节)
- Thin & Chewy Homemade Wonton Wrapper Recipe (Using AP Flour)
- Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
- Chili Oil Firecracker Shrimp Spring Rolls (With Video)
- Authentic Sichuan Wonton Soup (Long Chāo Shǒu 龙抄手)
Let's get started!
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📖 Recipe
Crystal Shrimp Dumplings 虾饺 (Dim Sum Har Gow)
- Total Time: 1 hour 7 minutes
- Yield: 20 Dumplings
Description
These steamed crystal dumplings are as beautiful to look at as they are to eat, a juicy shrimp filling you can see through a thin, clear wrapper. They're far easier to make than they look. Detailed step-by-step photos and every tip are in the main post, and be sure to watch the short video below.
Ingredients
- FOR THE HAR GOW WRAPPERS
- 1 cup wheat starch (135g)
- ½ cup tapioca starch (60g) (sub potato starch or corn starch)
- 1 ¼ cups hot boiling water (285g) (plus up to 2 teaspoons more if the dough seems dry)
- 1 tablespoon vegetable oil (15g) (sub lard)
- FOR THE HAR GOW FILLING
- 8 ounces shrimp, cleaned and deveined (226g) (preferably a mix with Argentinian Red shrimp)
- 1 teaspoon baking soda (5g)
- 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)
- ½ teaspoon toasted sesame oil (2.5g)
- 1 teaspoon cornstarch (2.5g) (sub tapioca starch)
- ½ teaspoon fresh ginger, scraped into a paste (2g)
- ¾ teaspoon sugar (3g)
- ¼ teaspoon salt (1g)
- ⅛ scant teaspoon white pepper, or more to taste up to ¼ teaspoon if desired (1g)
- 1 small scallion (green parts only), finely minced (sub chives)
- 2 tablespoons bamboo shoots, finely diced (30g) (or up to ¼ cup for extra texture if desired 60g)
- TO SERVE
- Simple dipping sauce (stir the ingredients together and serve)
- 2 tablespoons regular soy sauce
- 2 tablespoons water
- a pinch or two of sugar
- 2 to 3 slices fresh ginger
- scallions
- Sichuan Chili Oil
- Sichuan Chili Oil (Xiangla Hongyou 香辣红油) (optional but highly recommended)
Get Recipe Ingredients
Instructions
- Soak the shrimp in baking soda-water solution. Add the cleaned shrimp to a small bowl and add 1 teaspoon of baking soda and massage them gently to coat. Add cold water to cover the shrimp and refrigerate for 30 minutes. After the shrimp have soaked, rinse them and squeeze out all of the water that you can (you may even pat them dry with a paper towel if desired, but I don't find it necessary).
- Make the har gow filling. Smash and mince half of the shrimp, roughly dice the rest, and add everything to a large mixing bowl. Lay the ginger slices on a cutting board and use a chef's knife to press and scrape them into a paste, and add it to the shrimp mixture along with remaining dumpling filling ingredients except for the bamboo shoots. Whip the shrimp mixture in one direction using a pair of chopsticks (or a fork) for 4 to 5 minutes until the mixture becomes lighter in color, somewhat pasty, and all of the liquid is absorbed. Fold in the bamboo shoots. Cover and refrigerate the har gow filling while you make the dumpling dough.
- Make the dough. In a mixing bowl, whisk the wheat starch, tapioca starch, and a pinch of salt until combined. Pour in the scalding water in a steady stream, while simultaneously mixing the starches using a fork until you can form a shaggy ball. The dough will be hot at this point, so be careful! Add the oil and begin squishing the mixture together until it's all absorbed, then knead a couple of minutes until smooth and pliable, adding up to 2 teaspoons more hot water if it seems dry. Working quickly, form a log about 1 ½ to 2 feet long, then cut it into 3 smaller equal-sized logs. Keep 2 of the logs wrapped with sustainable cling film and place them inside a freezer bag so they stay moist (or cover them with a warm, damp towel).
- Roll out the har gow wrappers. Working with one log at a time, slice off 6 or 7 equal pieces (about 18-20g each). Cover the dough pieces or place them in a freezer bag to keep them from drying out. If using the electric Pastadrive to roll out the wrappers, lightly dust the rollers with tapioca or corn starch, turn the width setting to #2, and run the dough ball through, then roll through on #3, then #4 (what I used for this post). Go up to setting 5 for even thinner wrappers. If using a rolling pin, cleaver, or back of knife to roll out the wrappers, lightly brush any of them with oil and then brush the work surface (either a cutting board or countertop) with oil as well. Flatten a dough ball and then use any of these tools to press and slide the dough in one motion until it's perfectly thin. *Alternatively, you may also use a tortilla press using the same technique as pressing corn tortillas.
- Prepare the bamboo steamer. Line the bottoms of the steamer with fresh cabbage leaves, banana leaves, or parchment paper that has slits cut in it. You may even brush the leaves or paper with oil as a failsafe.
- Fill the dumplings. Place a wrapper in your palm, add a mound of filling, fold in half, pinch the top center, then pleat one side at a time until sealed. Place filled dumplings into the prepared bamboo steamer about 1 inch apart so they don't touch, or place them onto a parchment-lined sheet tray and freeze them immediately. See main post for step-by-step pleating photos.
- Steam the dumplings. Steam over boiling water for 6 to 7 minutes, until glossy and translucent. Let air-dry for about 45 seconds before moving to a platter so they do not stick and tear. Serve with the dipping sauce and/or chili oil. To steam from frozen, do not thaw; steam for 12 to 15 minutes.
Notes
Find all the best tips and techniques in the main post.
When working alone, I prefer to roll a wrapper and fill it immediately. Then roll another wrapper, fill it, and repeat until all the dumplings are filled. If you're working with a partner, have one person roll wrappers, and the other fill them.
Steaming setup: add enough water to your wok or pan to steam a full 6 to 7 minutes without running dry, and never let the water touch the bottom basket or the dumplings. Add the baskets once the water is boiling, cover, and cook 6 to 7 minutes.
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Category: Dim Sum + Dumplings
- Method: Steamed
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
- Calories: 245
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1,5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 90mg
Jisoo says
I was nervous to make the wrappers for this, but it wasn't difficult at all. Although, it was a little hot on the hands☺️ and it does take quite a bit of time to hand roll each one. But once we got into a rhythm, it was pretty easy. I made the filling with a slightly chunkier texture as you recommended and my family couldn't believe how good they were. Don't be intimidated by the process if you've never made them before. I used frozen argentinian shrimp which we like better than other varieties we have access to. I only wish I'd doubled the recipe to freeze them (next time). These are as good (better actually) than any local chinese restaurant we have locally.
Miguel H. says
Used tiger prawns instead of regular shrimp and the flavor was incredible. Worth splurging on the good stuff for these. Never ordering these out again😋.
Philly_John says
This dough is HOT!🔥😂 But after a minute or two it was easy to work with. Actually found it easier than regular dumpling dough to fill and seal:) AWESOME filling!
Courtney U. says
This filling is incredibly good (I might even use it to stuff zucchini next😊). The wrappers are a lot of work if you're not a natural dumpling maker like me, but I've made homemade pasta before so it wasn't a far stretch from that. It's not difficult, just give yourself a little extra time if you've never made this dough before (and keep it covered so it doesn't dry out). The reward, watching your family enjoy them as much as dim sum in chinatown (nothing better)!
Andre F. says
The bamboo shoot addition was great...we're not fans of water chestnuts! Adds a nice crunch without the weird texture of water chestnuts😻. Perfect flavors.
Maya says
Never thought I'd be able to make restaurant-quality dim sum at home. This recipe proved my entire family wrong🤣! So proud of how they turned out💪. Thank you for such a great recipe.
Kira says
Made the filling the night before and refrigerated so I could concentrate on the dough the following day. These are SO yummy!
Vick L. says
Made mini versions for appetizers for a dinner party. Tiny but mighty - everyone loved them! Worth the time to make:)
Josiah_Ity says
Brought these to a potluck and people couldn't believe I made them myself. Your step-by-step photos are incredibly helpful.
Charity H. says
Made these for Chinese New Year and everyone was impressed! Took me forever to get the pleating right but once I figured it out, they looked pretty good. No one cared what they looked like - they tasted 🤩 amazing!
Danny G. says
These are harder than they look lol! My first few (like 12) looked like sad little purses but the flavor was incredible. It got a little easier as I went on with the rest though. Practice makes perfect I guess!
Nora says
Been wanting to try making these forever - your guide gave me the confidence to finally do it! Splurged for Argentinian shrimp and and left a few bigger chunks like you recommend...the filling was fresh and bouncy and had great texture! Love them!
Michelle Y. says
Really good! My mom used to make these but never taught me how. Finally nailed it with your recipe! The wrapper texture is spot on - translucent and chewy just like dim sum restaurants back home.