Recipe: Shrimp Dumplings - Há Cảo / Har Gow in Dim Sum

By Helen Le Published: August 21, 2016

  • Prep: 1 hr 30 mins
  • Cook: 20 mins
  • Ready In: 1 hr 50 mins

  • Yield: 20

  • Combine tapioca starch with rice flour. Mix well with 1/2 tsp salt. Make a well in the center and pour 350ml BOILING HOT water into the well. Mix with a spatula until the flour and starch absorb all the liquid. Then knead with your hands until the dough comes together. You'll get a soft and smooth dough, cover it with plastic wrap and let rest for 30 mins.
  • Smash the shrimp, then finely mince half of it, and dice the other half. Season the shrimps with 1 tbsp minced garlic and shallot, 1 tsp chicken stock, some pepper, 1 tbsp fish sauce, some chopped spring onion and some tapioca/corn starch. Mix well and set aside for 15 mins.
  • Grease your hands with some vegetable oil and pinch a piece of dough, roll it into a small ball, then flatten it out into a thin disk. Place 1/2 tsp of the shrimp filling in the center, then pinch the edges together. Use your creativity to shape the dumplings into different forms.
  • Line your steamer (bamboo one is best) with some parchment paper and place the dumplings into it. Steam for about 20 mins until the skin of Ha Cao turns quite translucent.
  • Serve Ha Cao straight out of the steamer. For the dipping sauce: mix together some thick soy sauce, some black vinegar, and little bit of chili sauce. It tastes so good!