Best Easy Har Gow Recipe Without Wheat Starch
Har Gow, also known as crystal shrimp dumplings, is a popular Cantonese dim sum dish that is loved by many. Traditionally, har gow wrappers are made with wheat starch, which gives them their signature translucent appearance. However, if you are looking for a wheat-free alternative, we have the perfect recipe for you.
– 1 cup tapioca starch
– 1/2 cup glutinous rice flour
– 1/2 cup potato starch
– 1/2 teaspoon salt
– 1/2 cup boiling water
– 2 tablespoons vegetable oil
– 1/2 pound shrimp, peeled and deveined
– 1 tablespoon minced ginger
– 1 tablespoon minced garlic
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon white pepper
– 1 tablespoon cornstarch
– 1/4 cup water
– Bamboo steamer
1. In a mixing bowl, combine tapioca starch, glutinous rice flour, potato starch, and salt. Mix well.
2. Gradually add boiling water to the dry ingredients while stirring. Mix until a dough forms.
3. Transfer the dough to a clean surface and knead for about 5 minutes until smooth.
4. Divide the dough into small portions and roll each portion into a ball.
5. Flatten each ball with a rolling pin to form a round wrapper.
6. In a separate bowl, mix together shrimp, ginger, garlic, soy sauce, sesame oil, and white pepper.
7. In a small bowl, whisk together cornstarch and water to make a slurry.
8. Place a spoonful of the shrimp mixture in the center of each wrapper and fold the edges to form a dumpling shape. Use the slurry to seal the edges.
9. Arrange the dumplings in a bamboo steamer lined with parchment paper.
10. Steam the dumplings over high heat for about 8-10 minutes until the wrappers turn translucent and the shrimp filling is cooked through.
11. Serve the har gow hot with soy sauce or chili sauce for dipping.
1. Can I use other types of starch instead of tapioca starch?
Yes, you can substitute tapioca starch with arrowroot starch or cornstarch.
2. Can I use other fillings instead of shrimp?
Certainly! You can use a variety of fillings such as pork, chicken, or even a vegetarian option with tofu and vegetables.
3. Can I freeze the har gow?
Yes, you can freeze the uncooked dumplings. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag for long-term storage.
4. How long can I keep the frozen har gow?
You can keep the frozen dumplings for up to 3 months.
5. How do I cook frozen har gow?
Simply steam the frozen dumplings for an additional 2-3 minutes until they are cooked through.
6. Can I use a metal steamer instead of a bamboo steamer?
Yes, a metal steamer works just fine.
7. Can I make the wrappers in advance?
Yes, you can prepare the wrappers ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to wrap them tightly in plastic wrap to prevent drying.
8. Can I use hot water instead of boiling water?
Boiling water helps to activate the starches and creates a more elastic dough. Hot water may not yield the same results.
9. Can I reheat leftover har gow?
Yes, you can steam the leftover dumplings for a few minutes until heated through.
10. Can I use a different dipping sauce?
Absolutely! Feel free to experiment with different dipping sauces such as sweet chili sauce or black vinegar.
11. Can I make the dough in a food processor?
Yes, you can use a food processor to make the dough. Simply pulse the dry ingredients a few times, then gradually add the boiling water while the machine is running until a ball of dough forms.
With this easy har gow recipe without wheat starch, you can enjoy delicious and gluten-free crystal shrimp dumplings at home. Dim sum lovers rejoice!