Har Gao (Shrimp Dumplings)

dumplings, shrimp dumpling recipe
Har Gao (Shrimp Dumplings)
These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »Todd Coleman

These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel's article Hungry City.

Har Gao (Shrimp Dumplings)
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Yield: makes 16

Ingredients

  • 1 (1") piece pork fat or slab bacon (optional)
  • 2 14 tsp. cornstarch
  • 34 tsp. oyster sauce
  • 12 tsp. sugar
  • 14 tsp. sesame oil
  • 14 tsp. ground white pepper
  • 12 egg white, lightly beaten
  • 4 oz. shrimp, peeled, deveined, tails removed, finely minced
  • 14 cup minced water chestnuts
  • 2 tbsp. very thinly sliced scallions (white part only)
  • 1 tbsp. minced canned bamboo shoots Kosher salt, to taste
  • 16 (3 ½") round gyoza wrappers
  • 12 cup hoisin sauce
  • 2 tbsp. chopped scallions

Instructions

  1. Bring pork fat and 1 ½ cups water to a boil in a 2-qt. saucepan over high heat; cover slightly, and cook until pork fat is soft and translucent and most water is evaporated, about 30 minutes. Drain fat, place in a small bowl, and cover with cold water; let sit until cool. Drain and transfer to a cutting board; finely mince and set aside. In a medium bowl, whisk together cornstarch, oyster sauce, sugar, sesame oil, pepper, and egg white; add reserved pork fat, shrimp, water chestnuts, scallions, bamboo shoots, and salt, and stir until evenly combined. Cover and chill filling for 2 hours.
  2. Working with one wrapper at a time, place 1 ½ tsp. filling in the center of wrapper, and fold in half to form a half-moon. Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create 6 pleats total. Repeat with remaining wrappers and filling to create 16 dumplings.
  3. Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes. Serve with hoisin sauce mixed with scallions for dipping.