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Translucent har gow stuffed with plump shrimp are a fresh, high protein breakfast dim sum. A healthy, family favorite with clean, delicate flavor.
In a mixing bowl, combine chopped shrimp, water chestnuts, bamboo shoots, sesame oil, salt, white pepper, and sugar. Mix gently until ingredients are evenly distributed, then refrigerate for 10 minutes for flavors to develop.
In a large bowl, mix tapioca flour and wheat starch. Carefully pour in boiling water while stirring constantly with a wooden spoon. Once slightly cooled, knead into a smooth, soft dough—cover with plastic wrap and let rest for 15 minutes to retain moisture.
Divide dough into 20 small pieces. Roll each into a ball and flatten into a thin wrapper (about 3 inches wide), dusting with additional tapioca flour if they get sticky.
Place a spoonful of shrimp filling into the center of each wrapper. Fold in half, pleat the edges, and seal tightly to create the signature har gow crescent shape, making sure edges are firmly pinched.
Line a steamer basket with parchment or cabbage leaves. Arrange har gow so they don’t touch. Steam over boiling water on high heat for 6–7 minutes, just until the wrapper turns translucent and shrimp is cooked through—do not over-steam to prevent toughening.
Remove from steamer and serve immediately while hot for best texture and delicate flavor.
