Best Homemade Steamed Shrimp Dumplings - Better Than Takeout | Authentic Chinese Food

Make the Dough:
In a bowl, whisk together wheat starch, tapioca starch, and salt. Stir in the oil. Slowly pour in the boiling water, stirring with a wooden spoon until a shaggy dough forms. When cool enough to handle, knead on a lightly oiled surface until smooth. Cover with a damp cloth.

Prepare the Filling:
In a medium bowl, combine chopped shrimp, bamboo shoots, ginger, scallion whites, rice wine, sesame oil, sugar, white pepper, and cornstarch. Mix until the ingredients bind. Cover and chill while you rest the dough.

Shape the Wrappers:
Divide dough into 24 even pieces. Roll each into a 2½-inch circle, about 1 mm thick at the center, slightly thinner on the edges. Keep wrappers covered with a damp towel to prevent drying.

Assemble Dumplings:
Place one wrapper in your hand. Spoon about 1 tsp of filling into the center. Lay one reserved whole shrimp on top for garnish. Fold the wrapper over to form a half-moon, pleating the curved edge with 4–5 small folds to seal. Press gently to secure.

Steam the Dumplings:
Line a bamboo steamer (or heatproof plate) with parchment paper punched with holes or cabbage leaves. Arrange dumplings ½ in apart. Bring water in a wok or pot to a rolling boil, set the steamer over it, cover, and steam for 6 minutes—do not lift the lid.

Serve:
Carefully transfer dumplings to plates. Garnish with sliced scallion greens. Serve hot with soy sauce or chili oil on the side.

Enjoy your delicate, translucent Steamed Shrimp Dumplings , a classic Cantonese dim sum favorite!

For an even more interactive dining experience, don’t miss our Ultimate Chinese Hot Pot Feast: Authentic Chinese Food for a communal pot of bubbling broth and endless dipping options, warm up with the tangy spice of our Chicken Hot and Sour Soup , and when you need something quick yet comforting, dive into the silky ribbons of our Quick Silky Egg Drop Soup: Restaurant-Quality in Just 20 Minutes .

• Freshness & Quality Control:  You choose top-quality shrimp, control seasoning, and avoid preservatives.
• Artisan Texture:  Achieve the signature translucent wrapper that's tender yet resilient, a feat few restaurants ideally master.
• Interactive Experience:  Wrapping and pleating dumplings is a fun, hands-on gathering activity.
• Customizable Flavors:  Add ginger, garlic, or bamboo shoots to the filling; adjust spice or sweetness.
• Satisfying Skill:  Mastering har gow brings a sense of culinary achievement.

• ⅔ cup (85 g) wheat starch
• ⅓ cup (50 g) tapioca starch
• ¼ tsp salt
• ¾ cup (180 ml) boiling water
• 1 Tbsp neutral oil (vegetable or peanut)

• 12 oz (340 g) large shrimp (16–20 count), peeled, deveined, and finely chopped
• 2 Tbsp finely diced bamboo shoots (optional, for crunch)
• 1 Tbsp fresh ginger, minced
• 2 scallions, white parts minced
• 1 tsp rice wine (Shaoxing wine)
• ½ tsp sesame oil
• ½ tsp sugar
• ¼ tsp white pepper
• 1 tsp cornstarch

• Bamboo steamer or metal steamer basket
• Parchment paper or cabbage leaves (to line the steamer)
• Soy sauce, chili oil, or black vinegar for dipping
• Sliced scallion greens for garnish

1. Mixing Bowls:  One for dough, one for filling.
2. Sharp Knife & Cutting Board:  For chopping shrimp and aromatics.
3. Rolling Pin or Dough Press:  To shape wrappers.
4. Steamer Setup:  Bamboo steamer stacked over a wok, pot, or metal steamer.

Mise en place —having all ingredients measured and tools ready—makes the assembly smooth and efficient.

1. Combine Dry Ingredients:  In a heatproof bowl, whisk together wheat starch, tapioca starch, and salt.
2. Add Boiling Water:  Carefully pour the boiling water over the starch mixture. Stir immediately with a wooden spoon or heatproof spatula until the dough comes together.
3. Incorporate Oil & Knead:  Add 1 Tbsp oil. When the dough is cool enough to handle, knead briefly on a lightly oiled surface until smooth (about 1–2 minutes). Cover with a damp cloth to prevent drying.

Why This Works:

• Wheat and tapioca Starches  Create that translucent "glass" wrapper—tapioca adds chew, and wheat starch adds structure.
• Boiling Water:  Partially cooks the starch, yielding a pliable dough that can be rolled extremely thin.

1. Chop the Shrimp:  Cut shrimp into small pieces—aim for roughly ¼″ dice. Half the pieces may remain slightly larger for texture.
2. Mix in Aromatics & Seasonings:  In a bowl, combine chopped shrimp, diced bamboo shoots, minced ginger, scallion whites, rice wine, sesame oil, sugar, white pepper, and cornstarch. Stir until the mixture is uniform and slightly sticky.
3. Chill Briefly:  Cover and refrigerate the filling for 10–15 minutes while you rest the dough. This firms up the mixture and deepens the flavors.

Pro Tip:  Retaining a few whole shrimp pieces on top of each dumpling adds visual appeal and texture variation.

1. Divide the Dough:  Cut the rested dough into 24 even pieces (about 15–18 g each).
2. Shape Wrappers:  Roll each piece into a ball, then flatten into a 2½″-diameter circle about 1 mm thick at the center, thinning slightly toward the edges. Keep the dough covered between wrappers to prevent drying.
3. Portion Filling:  Place about 1 tsp of shrimp filling in the center of each wrapper. If desired, top with a reserved whole shrimp for garnish.
4. Pleat and Seal:
   • Classic Pleat:  Fold the wrapper half over the filling to form a half-moon. Pleat one side or both, making 4–6 small pleats, pressing firmly to seal.
   • Simple Fold:  For speed, press edges together without pleating; still yields a clean seal.

Key Technique:  Work gently to avoid tearing. A well-sealed pleat prevents broth from seeping into the wrapper during steaming.

1. Prepare Steamer Basket:  Line bamboo steamer tiers with parchment paper punched with holes or cabbage leaves to keep dumplings from sticking.
2. Arrange Dumplings:  Place dumplings ½″ apart to allow expansion.
3. Steam:  Bring water to a rolling boil in your wok or pot. Place steamer over boiling water, cover, and steam for 6 minutes —do not lift the lid.
4. Check & Serve:  After 6 minutes, dumplings should be translucent, with a slight sheen. Transfer to serving plates and garnish with scallion greens.

Steaming Tips:

• Maintain high steam but avoid water droplets dripping onto dumplings—wipe off condensation from the lid periodically.
• Do not overcrowd; leave space between dumplings and between steamer tiers to ensure even cooking.

While har gow is delicious on its own, a simple dipping sauce  elevates the experience:

• Classic Soy-Vinegar Dip:  2 Tbsp light soy sauce + 1 Tbsp black vinegar + sliced fresh chili.
• Sesame-Chili Mix:  1 Tbsp chili oil + 1 tsp toasted sesame oil + 1 tsp minced garlic.
• Hoisin-Peanut Sauce:  1 Tbsp hoisin + 1 tsp peanut butter + water to thin + dash of soy.

Arrange dumplings on a platter alongside sauce bowls. Encourage guests to dip, savoring each translucent morsel.

• Wrapper Consistency:  If the dough is too dry and cracks, add a few drops of water; if it is too sticky, dust your hands with some tapioca starch.
• Thin Edges:  Thinner around the filling prevents the dough from being doughy—aim for nearly translucent edges.
• Resting Dough:  Let the dough rest for 15–20 minutes under a damp cloth; this relaxes the gluten and makes rolling easier.
• Even Slicing:  Keep shrimp uniformly sized so every dumpling cooks evenly.
• Steamer Heat:  Ensure water is at a rolling boil before placing the dumplings; steam heat sets the translucent sheen.

1. Pork and Shrimp Har Gow:  Blend ground pork (25%) with shrimp for a juicier filling—target "pork shrimp dumpling recipe."
2. Vegetarian Har Gow:  Substitute shrimp with finely chopped king oyster mushrooms and water chestnuts—"vegetarian steamed dumplings."
3. Spicy Har Gow:  Add chili crisp or finely chopped chiles to the filling—"spicy shrimp dumplings."
4. Frozen Har Gow for Later:  Freeze assembled dumplings on a tray, then store in bags—"how to freeze shrimp dumplings."
5. Air-Fryer Har Gow:  Lightly spray and air-fry at 350 °F for 8–10 minutes for crispy-bottomed har gow, or "air-fried shrimp dumplings."

Including these variations and corresponding keywords helps your content rank for diverse search intents.

• Assembly Line Prep:  Wrap dumplings ahead and freeze uncooked on a parchment-lined tray. Once frozen, transfer to freezer bags for up to 3 months.
• Steaming from Frozen:  No need to thaw; add 1–2 extra minutes to steaming time.
• Reheating Leftovers:  Gently re-steam for 2–3 minutes, microwave covered for 30 seconds, then briefly pan-fry bottoms for texture.

Why are my wrappers tearing?

 – Dough is too dry or rolled too thin in places. Moisturize dough or dust with tapioca starch and ensure even thickness.

Can I use store-bought wrappers?

 – Yes—round har gow wrappers simplify the process. Adjust filling size (1 Tbsp instead of 1 tsp).

What makes wrappers translucent?

 – The combination of wheat starch, tapioca starch, and steaming creates that glass-like quality.

How do I keep dumplings from sticking?

 – Line steamers with parchment and cabbage leaves, or lightly oil the surface.

Elevate your harrow into a complete dim sum feast:

• Char Siu Bao (BBQ Pork Buns)
• Steamed Spare Ribs in Black Bean Sauce
• Spring Rolls or Egg Rolls
• Chinese Broccoli with Oyster Sauce
• Jasmine Tea or Pu-erh Tea

These pairings round out flavors and textures for an authentic Cantonese spread.