Woo Can Cook | "Har Gow" Shrimp Dim Sum

Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Chinese breakfast dim sum classics with a shot at the elaborately delicate and difficult "har gow" shrimp dumpling. For those unfamiliar, har gow (or "xia jiao" in Mandarin) is a dumpling of Cantonese origin that most prominently features a shrimp based filling, wrapped inside of a thin and translucent wrapper made from a combination of tapioca and wheat starch. The tapioca starch (as anyone that has had boba will tell you) lends a chewy yet delicate quality to the wrapper, resulting in a soft, pillowy, chewy bite to the dumpling that is very unique from the more typical flour based dumplings like potstickers or gyoza.

Despite being rolled and folded like pretty much any other dumpling, these unique qualities that we get from both our tapioca and wheat starches combine to make for an interestingly difficult dough to assemble, since (as we'll see in a moment), one wrong move, and you'll end up with an absolute disaster in your own mixing bowls. Finally to pair with all of this, we'll be putting together a light and bright dipping sauce to pair with our shrimp dumplings, making use of some red vinegar to give our har gow a sweet and savory finish. Hope you try it.

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RECIPE (written version):
https://www.woocancook.com/har-gow

0:00 Hello Hi Everyone!
1:41 Mise En Place (veggies)
2:29 Mise En Place (shrimp)
3:05 Mise En Place (filling)
3:47 Mise En Place (sauce)
4:18 Mise En Place (dough)
5:49 Mise En Place (wrappers)
6:35 On The Stove (steam)
6:53 Let's Eat!
8:02 Thanks For Watching!