Classic Shrimp Dumplings

Classic Shrimp Dumplings by Wendy are a dish I’ve always loved to make, and they hold a special place in my heart. These little pockets of shrimp goodness remind me of the cozy weekends when I’d spend hours experimenting in the kitchen, perfecting the dough and filling. Classic Shrimp Dumplings by Wendy are so satisfying to eat—light, delicate, and packed with flavor. I remember the first time I made them for my friends; they couldn’t stop talking about how delicious and comforting they were. Making shrimp dumplings is my way of connecting to something much bigger, an appreciation for tradition, and the simple joy of sharing a meal with others.

The Perfect Filling

To make Classic Shrimp Dumplings by Wendy truly special, I start with the freshest shrimp I can find. I chop the shrimp finely so they form a smooth paste that makes every bite tender and juicy. A little garlic, ginger, and green onion give the filling a burst of flavor. I add a dash of soy sauce and sesame oil, which really brings everything together. The combination of shrimp and seasonings creates a flavor profile that’s savory yet light. It’s such a simple filling, but it’s the key to making Classic Shrimp Dumplings by Wendy truly shine.

The Dumpling Wrappers

When it comes to the dough for Classic Shrimp Dumplings by Wendy, it’s all about getting that perfect, soft yet firm texture. I use a mix of flour and water, and sometimes a pinch of salt, to create a dough that’s smooth and easy to work with. I roll it out thin enough so it can hold the shrimp filling without breaking. The thinness of the wrapper is what gives these dumplings their signature delicate bite. I love the moment when I’m folding each dumpling into shape—each pleat is like an art form, and the anticipation of the final product makes the process so rewarding.

Steaming to Perfection

The best part of making Classic Shrimp Dumplings by Wendy is when I get to steam them. I carefully arrange them in a bamboo steamer, making sure they’re not overcrowded, so each dumpling cooks evenly. The steam gently warms the dumplings, softening the wrapper while keeping the shrimp filling moist and tender. When the dumplings are ready, they come out hot, delicate, and filled with that unforgettable shrimp flavor. It’s a moment of pure joy when I take that first bite—tender, savory, and just right. Classic Shrimp Dumplings by Wendy are a treat that never gets old, no matter how many times I make them!

Chef’s Notes- Classic Shrimp Dumplings

• For the best texture and flavor, opt for fresh, high-quality shrimp rather than frozen.
• The key to achieving the signature translucent appearance of har gow is making the wrappers thin. Don’t rush this step. If the dough becomes too sticky, dust it with a little extra starch to prevent sticking while rolling out.
• Refrigerating the shrimp filling for 20 minutes helps the flavors meld together, creating a more cohesive and flavorful dumpling.
• Placing thin carrot slices in the steamer basket not only prevents sticking but also adds a touch of color and flavor to the dish.
• When sealing the dumplings, make sure to pleat the edges carefully, working from one side to the other. This helps the dumpling hold its shape during steaming. Ensure the dumplings are tightly sealed to avoid any filling leakage.
• Steaming on medium heat is crucial—too high a temperature can cause the dumplings to become too tough, while too low may result in undercooking.
• Dumplings are best served fresh and hot. Let them cool for a minute before serving to prevent them from sticking to each other or to the steamer.

Classic Shrimp Dumplings

Recipe by Kimmy

Course: Appetizer, Main CourseCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

8

minutes

Calories

250

kcal

Resting Time

20

minutes

Total time

58

minutes

Unleash your inner chef with this Easy Classic Shrimp Dumplings recipe! Perfectly juicy shrimp filling encased in delicate, translucent wrappers, these authentic Har Gow are a dim sum favorite that’s simple to make at home. Whether you’re planning a family meal or a special occasion, these dumplings are sure to impress with their irresistible taste and elegant presentation. Follow our step-by-step guide to master this beloved Chinese staple and bring the flavors of dim sum directly to your kitchen. Get ready to delight your palate and wow your guests!

Ingredients

• Proteins

• 7 ounces medium-sized shrimp peeled and deveined

• Vegetables

• 3 tablespoons water chestnuts finely diced

• 4 tablespoons bamboo shoots minced

• 1 teaspoon ginger freshly grated

• 1 tablespoon chives finely chopped

• Starches and Binders

• 1 teaspoon tapioca or corn starch

• Fats and Oils

• 1 teaspoon lard or vegetable oil

• ½ teaspoon pure sesame oil

• Seasonings

• ¼ teaspoon sea salt

• granulated sugar a pinch

• white pepper a pinch

• Dough Components

• ⅓ cup wheat starch

• ⅓ cup tapioca or corn starch

• 1 teaspoon lard or cooking oil

• ⅓ cup boiling water

• Extras

• 12 carrots thinly sliced, cut diagonally

• Alternative Ingredients:

• Lard: Substitute with vegetable oil or vegan butter for a vegetarian option.

• Tapioca starch: Use corn starch or potato starch as a replacement.

• Fresh chives: Green onions or scallions can be used instead.

• Water chestnuts: Canned water chestnuts can be used drained and chopped.

• Bamboo shoots: Use finely chopped bell peppers for a similar crunch.

• Shrimp: Replace with diced chicken or tofu for a different protein source.

Directions

• Preparing the Filling – 15 minutes: Select and set aside 12 whole shrimp for the filling. Using a cleaver or a chef’s knife, gently crush the remaining shrimp until partially broken, then finely mince them. In a large bowl, combine the entire shrimp, minced shrimp, chopped water chestnuts, minced bamboo shoots, grated ginger, chopped chives, tapioca starch, lard (or cooking oil), sesame oil, salt, sugar, and white pepper. Mix thoroughly and refrigerate the mixture to enhance the flavors for about 20 minutes.
• Making the Dough – 10 minutes: In a mixing bowl, blend together wheat starch, tapioca starch (or corn starch), a pinch of salt, and lard (or cooking oil). Carefully pour in the boiling water to prevent the dough from becoming tough. Using chopsticks, stir the mixture until it starts to form, then knead it with your hands until smooth and soft. If the dough is too sticky, add a little more starch as needed.
• Shaping the Wrappers – 15 minutes: Divide the dough into 12 equal portions. Lightly oil your workspace and a cleaver or rolling pin. Take each dough piece and flatten it into a thin circle, ensuring it’s delicate and translucent. Carefully peel the wrapper off the surface, adding more starch if necessary to prevent sticking. Repeat until all wrappers are prepared.
• Assembling the Dumplings – 20 minutes: Place a spoonful of the chilled filling onto the center of each wrapper, ensuring to include one whole shrimp for added flavor and texture. Using both hands, gently gather the edges and pleat them to seal the dumpling into a crescent shape. Make sure the dumplings are securely sealed to prevent the filling from escaping during steaming. Optional: Arrange the dumplings aesthetically for presentation.
• Steaming the Dumplings – 10 minutes: Bring water to a boil in a pot and prepare a steamer basket by scattering carrot slices to prevent sticking. Arrange the assembled dumplings on top of the carrot slices in a single layer. Place the steamer basket over the boiling water, cover with a lid, and steam the dumplings on medium heat for about 6 minutes. Ensure not to overcook to maintain the delicate texture.
• Serving the Dumplings – 5 minutes: Allow the steamed dumplings to cool slightly before transferring them to a serving dish to prevent the skin from sticking. Serve warm with a side of vinegary dipping sauce or your favorite condiment. Enjoy your homemade Classic Shrimp Dumplings!

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• colander

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 30g
• Protein: 15g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 500mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 1000IU
• Vitamin C: 5mg
• Calcium: 50mg
• Iron: 2mg

FAQ- Classic Shrimp Dumplings

Can I make the dumplings ahead of time?

Yes! You can assemble the dumplings in advance and freeze them before steaming. Simply arrange them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Steam from frozen for about 10-12 minutes when ready to cook.

Can I use a different protein instead of shrimp?

Absolutely! You can replace the shrimp with diced chicken or tofu for a different protein option. If using tofu, be sure to press it first to remove excess moisture for the best texture.

What if my dough is too sticky?

If your dough is too sticky while rolling, sprinkle with a little extra wheat starch or tapioca starch to prevent it from sticking to your surface and rolling pin. Make sure your workspace is lightly oiled as well.

How do I prevent the dumplings from sticking to the steamer?

Lining the steamer basket with thin carrot slices is an excellent way to prevent sticking. You can also lightly oil the surface of the steamer before placing the dumplings inside.

Can I make the dough without wheat starch?

While wheat starch is traditional for this recipe, you can substitute it with more tapioca starch or corn starch. However, the texture may be slightly different, so it’s worth experimenting to get the right balance.