Shrimp
353g
Pieces
24
Steam
8min
132g
48g
54g
8 min
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Inputs
Result
Filling: 24 × 15g = 360g. Shrimp: 360 × 0.70 = 252g peeled. Shell-on: 252 × 1.4 = 353g. Wrapper: 24 × 10g = 240g. Wheat starch: 240 × 0.55 = 132g. Tapioca: 240 × 0.20 = 48g. Bamboo: 360 × 0.15 = 54g.
Inputs
Result
Filling: 12 × 15g = 180g. Shrimp: 180 × 0.70 = 126g peeled. Shell-on: 126 × 1.35 = 170g. Wrapper: 12 × 10g = 120g. Wheat starch: 120 × 0.55 = 66g. Tapioca: 120 × 0.20 = 24g.
Each har gow uses about 10.5g of peeled shrimp (70% of the 15g filling). For 24 dumplings, that is 252g peeled shrimp. Since shelling removes 30–40% of weight (depending on size), buy 350–380g of shell-on shrimp. Large (21–30 count) shrimp work best for the right texture.
| Shrimp Size | Per Shrimp | Shell-On Multiplier | Best For |
|---|---|---|---|
| Medium (31-40) | 10g | 1.5x | Minced filling |
| Large (21-30) | 15g | 1.4x | Standard har gow |
| Jumbo (16-20) | 22g | 1.35x | Premium har gow |
Har gow wrappers use wheat starch (not flour) and tapioca starch mixed with boiling water and a little oil. The ratio per dumpling is 5.5g wheat starch, 2g tapioca starch, 2.2ml boiling water, and a drop of oil. Boiling water is essential—it gelatinizes the starch to create the translucent, stretchy skin.
Authentic har gow filling is 70% shrimp, 15% bamboo shoots, 10% pork back fat, and 5% seasonings. The bamboo shoots add crunch, pork fat adds juiciness, and seasonings include sesame oil, white pepper, sugar, and cornstarch. The shrimp should be a mix of diced and whole for texture contrast.
Steam har gow for exactly 8 minutes over high heat. The wrappers should turn from white to translucent, with the pink shrimp visible inside. Over-steaming makes wrappers gummy, and under-steaming leaves them opaque and raw-tasting. Place on parchment to prevent sticking.
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Last Updated: Mar 20, 2026
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