Shrimp dumplings are one of the favorite dim sums of all time. Commonly known as har gow or Xia jiao in Cantonese, they are one of the most popular served steamed dim sum. My passion for dim sum is so big, that as many of you know, I took a dim sum recipe course last year. In this course, I learned the dim sum recipe for Siu Mai, the pork and shrimp dumpling, as well as the crystal shrimp dim sum, better known as har gow in Cantonese.
The Har gow dim sum or shrimp dumpling has a different dough as the siu mai dim sum. For starters, the Har gow or shrimp dumpling dough is made with rice flour, whereas the siu mai dough with wheat flour and eggs. Therefore, the har gow or shrimp dumpling has this amazing crystal and very sticky dough.
Another difference between these two different doughs is that you can as well fried, the wheat flour dough, and the rice flour you can boil it or steam it.
For me, a dim sum portion is never complete without this amazing shrimp dumpling, and what I love the most is the incredible taste of the shrimp wrapped in the sticky dough.
Yes! Yes and yes! What I like to do, is to sit for an afternoon, and make as many as I can and we eat a portion, and the rest we freeze. Important is that you place them on a single layer inside a plastic bag before you froze them.
When you take the dumplings out of the freezer, just let them in room temperature and steam them for 8 min before serving
A shrimp dumpling has only 172 calories per serving
You can mix the har gow with another dim sum, like siu mai for example, or other Cantonese recipes like wonton soup.
There are so many dipping sauces you can use for the har gow dumpling. It all depends on your taste. For example, if you are looking for something spice, you could use a hot chili oil, made from chili peppers, you can add a few drops to your dim sum before you eat it.
Another possibility and one of my favorites is Hoisin sauce. I particularly love hoisin sauce because it has a sweet note. Because hoisin sauce is very thick, you could thin it with a bit of sesame oil or water.
Hot mustard is another possibility and is a classic dip for egg and spring rolls. Last but not least, Soy-based dipping sauces is a classic dipping sauce and you can combine it with vinegar and chili oil.
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