I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill. Waiting is overrated.
This recipe can be found on the lovely blog Rasa Malaysia – she has you make the dough in her recipe, but in the version pictured below I used the pre-made Yasoya Wonton Wrappers (available in most grocery stores where they keep the tofu). Not 100% identical, but a heck of a lot easier, especially if you can’t get your hands on wheat and tapioca starch. If you have an aversion to triangle-shaped har gow, use a round cookie cutter to make perfect wrappers of your own. Fry the extra bits that you cut off and use as crispy noodles in some wonton or hot and sour soup. Done and done. Truthfully, though, the star of this recipe is the filling, particularly the luscious quality of the shrimp and bamboo shoots, so don’t go crazy with the wrappers.
2 thoughts on “Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)”
Comments are closed.