• Recipe by
  • Prep time
    60 minutes
  • Cook Time
    20 minutes
  • Makes
    18 dumplings

Parchment paper: 7", 8" or 9" Perforated Liners 

Har gow, or steamed shrimp dumplings, are a staple at dim sum restaurants. Steamed to perfection in a translucent wrapper, the flavor of fresh shrimp really shines through. This recipe was tested and perfected by Judy Leung of the award-winning cross-generational food blog, The Woks of Life.


For the filling

½ pound raw shrimp (225g, peeled, de-veined and patted dry)

1 tsp. (5 ml) oyster sauce

1 tbsp. (15 ml) vegetable oil

¼ tsp. white pepper

1 tsp. (5 ml) sesame oil

¼ tsp. salt

1 tsp. sugar

½ tsp. ginger (minced)

¼ cups bamboo shoots (finely chopped)

For the dough

1 cup wheat starch

½ cup corn starch (or tapioca starch)

1¼ cups boiling water (add an additional 1 or 2 teaspoons in dryer climates)

3 tsp. lard (or oil) 


For the filling

Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.

For the dough

Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.

To assemble and cook the dumplings

Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling. Follow the instructions here on how to fold Chinese dumplings. Continue assembling until all the dumplings are made.

Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process. 

Serve the dumplings hot from the steamer with some chilli oil or the perfect dumpling sauce. 

Judy Leung is one of the family of four bloggers behind The Woks of Life, an award-winning cross-generational food blog. Since 2013, millions of readers have visited The Woks of Life for authentic Chinese recipes––both traditional and reinvented. Winner of Saveur Magazine’s editor’s and reader’s choice food blog awards, the blog has been featured on Yahoo, AOL Lifestyle, Saveur, BuzzFeed, Huffington Post, Today.com, The Kitchn, and other media outlets.

Sustainable and pre-cut parchment paper for every recipe.

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