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How to make the best Har Gow (蝦餃) – Shrimp dumpling recipe

Ninety years ago, the proprietor of 怡珍茶樓 (Yee Zhen tea house) at the Five Phoenix Village 五鳳鄉 in Guangzhou created Har Gow (shrimp dumpling). He combined the shrimps, bamboo shoot, and pork fat together, and make a dumpling with the rice flour pastry. He named this delicacy as the Five Phoenix dumpling.

Later, other chefs improvised the wrapper by using wheat starch to form a thinner and more delicate dumpling skin. This delicacy has fast become famous in Guangzhou due to its unique presentation and flavor.

Ninety years later, it has evolved into one of the most recognizable Cantonese dim sum, Har Gow.

In this article, I will show you how to make Har Gow (shrimp dumplings) from scratch. It only involved some basic ingredients and can be done easily at home.

The Yam Cha culture

Har Gow (or Chinese prawn dmpling) is an old-school traditional Cantonese Dim Sum serving steaming hot during ‘Yam Cha”, the time-honored Cantonese version of breakfast tea. The chef usually showcases his culinary craftsmanship by creating multiple pleats on the Har Gow. The Dim Sum lady will load the Har Gow on the trolley and skillfully trundle through the narrow gaps between the marble tables and wooden chairs in a small shop.

Har Gow is the transliteration of the Chinese term 蝦餃, means shrimp dumpling. Along with Shumai and Char Siu Bao, they form the triumvirate of the world famous Cantonese Dim Sum. Har Gow is by far the most artistry one, with the bright pink chunks of fresh shrimps veiled thought the thin, stretchy, chewy, delicate and translucent wrapper.

Har Gow (shrimp dumpling)

Shrimp dumpling is the most recognizable Cantonese dim sum. It has a crystal clear, translucent and chewy skin with either chopped or whole shrimp encased in it. It is a bite-size delicacy much like sushi. You will experience the shrimp juice oozes out when you take a bite at the best shrimp dumpling.

The key ingredients are shrimps, pork fat and bamboo shoot, with the modern trends shift to only used fresh whole shrimps, which is more flavorful more crunchy.

Dim Sum master chefs can artistically fold eight to thirteen pleats imprinted on its wrapper. This masterful delicacy is called the king of Har Gow or crystal-skinned shrimp dumpling.

This true staple of Cantonese tradition looks simple, but many people are hesitating to make it at home due to the technique involved. What you need is some practice how to pleat the dumplings, although the presentation does not affect the taste of Har Gow.

Step by step guide to making the best Har Gow

1. What are the best ingredients for the wrapper?

There is no consensus of the wrapper’s formula. Most of the recipes include wheat starch, corn starch or tapioca starch and oil.  I have done a series of tests to find out the best ratio of wheat starch, tapioca starch. The ratios are based on the recipe by the well-known food bloggers and renown Dim Sum master chef.

The criterion is to have a shrimp dumpling wrapper that is translucent, stretchable and be able to roll it to an ultra-thin layer.

Har gow warpper

The result showed that recipe number 2 yield the best result. The Har Gow skin is elastic, stretchable, able to roll out thinly without breakage. The amount of water is just sufficient which make it pliable and easy to wrap the filling.

You can adjust the amount of the ingredients in my recipe if the skin turns out to be less desirable. The result varies with the quality of the wheat starch, the use of potato starch or cornstarch.

Tips and suggestions:

  1. Reduce the amount of cornstarch/tapioca starch/potato starch if the skin is too chewy.
  2. Adjust the amount of the boiling water if necessary until it is not too wet and easy to roll out. You may not need to change the quantity of the water in most cases, but sometimes the quality of the wheat starch differs, and adjustment may require.
  3. Add a small amount of oil (either vegetable oil or lard) to the dough to make it softer and stretchable.

2. How to prepare the wrapper dough for the best result

Mix the wheat starch, tapioca starch and salt in a mixing bowl. Add the boiling water and stir the flour and boiling water vigorously until it forms a sticky dough.  Then add a small amount of oil, and knead it until it is smooth, pliable and homogeneous.

Anyone who knows how to make bread will understand this process. However, there are a few points you want to take note to ensure it turns out perfectly:

Tips and suggestions:

  1. You must use boiling water when making the dough.
  2. The amount of water should be sufficient to form a soft, malleable dough. If the dough cracks when you roll it out, it means you need to increase the quantity of water. (More information about this in the following sections).
  3. I used vegetable oil for my recipe, but you can use lard as a substitute.

how to make Har Gow (shrimp dumplings) from scratch. It only involved some basic ingredients and can be done easily at home.

3. The optimum amount of water for the dough

There is one problem that you may encounter when making the shrimp dumpling wrapper for the first time. You will find that the boiling water required varied significantly from one recipe to another.  For example, chef 孙志强 use only half of the amount of boiling water compare to the total amount of starch, while blogger Wantanmian uses much more water than other chefs.

Why is such as significant disparity of the quantity?

It is likely duethe thethe to different quality of the wheat starch.  Experience Dim Sum chefs develop ‘hand-feel”, means they will be able to know whether the dough is moist enough by touching and kneading it.

Since this types of ‘feel” can only develop through experience, the following guideline is useful to anyone new to making the shrimp dumpling wrapper:

Tips and suggestions:

The dough is too dry if:

  1. The dough cracks at the side when you roll it into a circle.
  2. Hard to roll it to paper thin.
  3. It tears when you wrap the filling half way.

The dough is too wet if:

  1. It is sticky.

Either way, you can add a small amount of wheat starch to the dough if it is too wet, or add some boiling water if it is too dry.  After that, knead it again until it is smooth and even.

Let the dough relax for five minutes before cutting it into small pieces.

4. How to roll out the wrapper

In my opinion, the way of spreading the dough to paper thin with the back of the Chinese cleaver is more efficient than by the rolling pin. You need some practice, but you will never use the rolling pin anymore once you master the technique.

Here are the steps:

  1. Roll the dough into a long cylinder. Cut them into about 12g to 15g each. (You may want to start with 15g first, as it is easy to fold the large than the small one.)
  2. Keep the dough balls in a container with a cover or leave it in a bowl and cover with a damp cloth to prevent them from drying out.
  3. Apply some oil with a brush to the side of the knife that you use to press and spread the dough into a thin round layer. The oil will prevent the dough from sticking to the knife. You can apply more oil to the knife (and the surface of the dough) if the dough sticks to the knife as you drag and spread the dough into a thin layer. Oil work much better than applying flour and is the standard practice by the chefs.
  4. Roll out the dough to a round shape, And one-half should be thinner than the other. The thicker side is the base of the dumpling, and the other side is for making delicate folds that review the shrimps inside the dumplings.

If you find that this is too difficult, you can use the rolling pin to roll out the dumpling wrapper, just like making pastry. I think many people who made pastry before will find that it is easier to do it with the rolling pin.

5. How to fold the dumpling

There is no fixed method to fold the dumpling. An easy way for one person may turn out to be difficult for the others.

I use simple methods to pleat the dumpling in the video. Wrapping the dumpling is the tricky part to making shrimp dumplings for most people.

Here is the method:
Hold the dumpling skin in your hand and place the filling off center, slightly towards the thicker side of the dumpling. Pleat the dumpling by pushing the dumpling skin with the index finger of one hand and press to secure the pleat with the index finger of another hand.  (Ahh! It ‘s hard to explain so, please watch the video 🙂 ).

Tips to wrap the Har Gow

The following points are applicable regardless how do you want to fold it.

  1. Place the filling slightly off-center and closer to the thicker part of the dumpling skin. This placing of the filling allows more area of the wrapper for pleating.
  2. Bigger dumpling is easy to make than the small one.
  3. Create a loose cavity to hold the filling to avoid the skin from tearing due to the expansion of the shrimp during steaming.
Har gow from Hong Kong dim sum

6. The best ingredients for the dumpling filling

The main ingredients for the filling consist of shrimps, bamboo shoots, and pork fat. The seasoning consists of oil, ground white pepper, sesame oil, salt, and sugar. Some recipe includes a small amount of oyster sauce, minced garlic, and chopped ginger.

I prefer to keep the seasoning light and simple and let the flavor of the shrimps shines.

My recipe consists of coarsely chopped shrimps plus a whole shrimp, and bamboo shoots. I have omitted the pork fat for the healthy reason.

Here are the steps:

  1. Marinade the shrimp in a baking soda solution for twenty minutes is the secret to getting plump shrimp. Baking soda (some chefs use lye water) increase the pH of the shrimps and help to retain the moisture as it cooks.  You may just use salt to marinate the shrimp as in this recipe if you do not think plump shrimp is important.  You will get the same taste an flavor by omitting this step.
  2. Marinate the shrimp with salt will make it more crunchy.
  3. If you like to include some pork fat into the recipe (I just happy with shrimps and bamboo shoots), cut the pork fat blanch it in boiling water briefly until it is just cooked. Transfer it to cold water and soak it until it returns to room temperature. This simple treatment of pork fat can make it less greasy.
  4. You can double up the number of bamboo shoots if you want to omit the pork fat.
  5. Keep the filling in the refrigerator for at least 30 minutes before proceeding to wrap.  The cold filling is easier to wrap into the wrapper.

7. How to steam the shrimp dumplings

Here are the steps:

  1. Steam for six minutes over high heat, lid on.
  2. You can place the shrimp dumpling directly in the bamboo steamer or by lining it with a piece of baking paper or cheesecloth. Apply some oil to prevent it from sticking. The dumplings are quite sticky after steaming and can stick onto the unoiled surface.
  3. Shrimp dumplings are best to serve while it is still hot, immediately after steaming. That is why Dim Sum stores will steam the shrimp dumplings upon order.
  4. Deep freeze the shrimp dumplings if you do not intend to steam it immediately.  You can steam the frozen shrimp dumplings just like the fresh one, but steam for an extra minute to ensure it cooks through.

Update 2018

Here is the list of additional information that is useful based on the comments from my readers, both in this post and the YouTube channel.

Storage :

You can make the shrimp dumplings ahead of time. After you have made the har gaw, you can place them in a container and put it in the freezer. Make sure each of them is not touching each other to prevent them from sticking together.

When you want to steam them, you steam directly from the frozen state, but just a little longer. Most of the Dim Sum restaurants do that!

How to roll out the dough:

Some people find that is difficult to roll the dough very thinly by using the traditional method by pressing the dough with the back of the Chinese cleaver, try this two method which is used by my readers:

  • Roll the dough between two plastic sheets so that it will not stick to the knife or rolling pin. I use the same technique to roll my Chinese egg tart pastry. You can check out this recipe on my blog too.
  • Use a Tortilla press to make the dough. Not only does it roll out flat but it is quick and easier than using the chef’s cleaver.

Substitute for wheat starch:

I am afraid there is no suitable substitute for the wheat starch for the skin of these steamed prawn dumplings, as it is the primary ingredients for the pastry. You can, however, try to get it from any Asian grocery shop Wheat starch is 澄麵粉. Show these three Chinese characters to the shopkeeper. Hope this can help you to get it. You can also get it online from Amazon.

Yield: 15 dumplings

How to make the best Har Gow (蝦餃)

How to make the best Har Gow (蝦餃)

Shrimp dumpling is one of the most famous Cantonese dim sum available.

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes


The dough

The filling


The dough

  1. Mix the wheat starch, tapioca starch and salt in a mixing bowl.
  2. Add the boiling water into the mixing bowl. Stir the mixture vigorously until it looks like snowflakes.
  3. Add the oil.
  4. Knead the dough until soft and pliable.
  5. Cover it and let it relax for 5 minutes.
  6. Put it on a work surface and roll it into long strips.
  7. Cut dough into small portions, 15-20g each.
  8. Roll out the dough, wrap the shrimp filling with the wrapper.

The filling

  1. Clean and devein the shrimps. Marinate with salt for 5 minutes and wash thoroughly under running water.
  2. Chop the shrimp coarsely.
  3. Chop the bamboo shoots into small pieces.
  4. Mix the shrimps, bamboo shoots, and the seasoning together until it become sticky.

To steam

  1. Place the dumplings in the bamboo steamer.
  2. Steam for 6 minutes.
  3. Serve immediately.


The weight for the shrimp in the recipe weight around 300 g of shrimp meat.

Nutrition Information:



Serving Size:

15 dumplings

Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 70mgSodium: 611mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 8g

This data was provided and calculated by Nutritionix on 5/29/2019


1. Har Gow (Dim Sum Shrimp Dumplings)
2. Food of China Paperback – May 1, 2009 by Kay Halsey (Author)
3. Har Gow (Chinese Shrimp Dumplings) Recipe
4. Dim Sum Classics: How to Make Crystal Skin Shrimp Dumplings (Har Gow)
5. Wantanmien
6. 超多图示范在家怎样做出一品虾饺皇
7. 蝦餃之王 蜘蛛肚彈牙爆汁


Monday 2nd of August 2021

First, I appreciate the time and effort you put into researching the recipes you present, how others do parts of the recipe differently, etc. Makes your presentations look like a labour of love, looking for something that most people can do in their homes. Well done sir, I stumbled into your YouTube/Website and now I'll be lurking and checking every recipe out for days!

I do have a generic question to recipes that include using pork fat and/or pork belly. I don't mind eating either of them in the slightest. But finding them to buy around here in this very small town is difficult. Not impossible, but difficult - you have to plan ahead and wait until it is available.

With that in mind, and your obvious experimenting, are there makeshift substitutes for pork fat when you don't have it? I'm thinking of substituting lard by weight (or volume perhaps), although it's obvious one disadvantage is that lard would add nothing to the texture. Whether that's a big deal or not, I don't know.

Any suggestions for an amateur in a town where the nearest supermarket is an hour away, sir?

KP Kwan

Tuesday 3rd of August 2021

Hi Rick, I agree that lard is not the best substitute for pork fat because it lacks texture. It is not a big deal if you use only lean meat for cooking, without the fat part. It is healthier but can be a little dry. Next time when you buy the pork fat, cut it into small portions and keep it in your freezer. It should store well for months. Then, just take out one portion whenever you need it and save your trip to get it again. Thanks, KP Kwan


Monday 15th of March 2021

Hi i noticed you mentioned that to store/freeze the dumpling, not to have them touch. I tried the recipe and things turned out perfectly accept after steaming the skin is so sticky it sticks to the base of the bamboo steamer and tear away when I removed them. Is there any way to make them less sticky after steaming? The dough I made seem just right. not too sticky not too dry. It's just after the steaming that is the problem.

KP Kwan

Wednesday 17th of March 2021

I have not encountered such a problem, perhaps because I used the nonstick baking paper. You may oil the normal baking paper first before putting the dumplings, and I hope it will work.


Thursday 14th of January 2021

Hi Thanks for the recipe, i was so craving for this dumpling, ive been buying from the Dumpling resto but its not cheap here in Australia so I decided to make my Own. And I found this page. I made your recipe and I can say its an Authentic Recipe. So everything was almost perfect however, I got caught in a very sticky situation when I used both tapioca and Potato Starch instead of Wheat Starch Ive been rolling for 2 hours because the dough was stickingon the board and onto my rolling pin, and they were heaps chewy. But Im pretty sure i am going to make them again once I got a Proper WHeat Starch. Thanks so much for sharing. ❤️

KP Kwan

Thursday 14th of January 2021

Thank you for trying the recipe, and I wish you can get the ingredients you need in Australia.


Monday 28th of September 2020

I tried your recipe and don't think the wrapper measurements are right. I followed the 1:1 wheat starch to tapioca starch and it wouldn't spread at all with a knife or rolling pin. I considered going out to supermarket to just get wonton skins for the filling but then tried another recipe which was 2:1 wheat starch to tapioca starch and it worked perfectly just like my mom and grandma used to make. The wheat starch brand i used is the same as in your picture.

KP Kwan

Monday 28th of September 2020

Hi Elly, Just follow what is working on you. Thanks for your comment, and I will try the 2:1 wheat starch to tapioca starch, as you mentioned next time. KP Kwan


Monday 10th of August 2020

Hi KP,

I tried this recipe and it came out pretty decent, shrimp tasted good but my skin was a bit too sticky, any tips to correct it? less water maybe? (i used 1 cup of wheat starch, 1 cup of tapioca starch and about 1 1/2 cup of water)


KP Kwan

Monday 10th of August 2020

Hi Erick, I agree with you using less water for the next batch. The result varies with the starch, and you can reduce the water if it is too wet. KP Kwan

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