Low Sodium Ha Gau (Har Gow) - Cantonese Shrimp Dumplings
Delight in the delicate flavors of Low Sodium Ha Gau (Har Gow), a healthier take on the classic Cantonese shrimp dumplings. These mouthwatering dim sum treats feature a juicy shrimp filling complemented by the crunch of finely chopped water chestnuts and bamboo shoots, all lightly seasoned with low sodium soy sauce, rice vinegar, and a hint of white pepper. Encased in tender, translucent wrappers made from wheat and tapioca starches, these dumplings are satisfyingly chewy yet light. Perfectly steamed to preserve their natural sweetness and vibrant texture, they’re ideal for those seeking lower sodium options without sacrificing authentic flavor. Serve them fresh from the steamer as a beautiful appetizer or centerpiece to your next homemade dim sum spread.
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Ingredients
- 250 grams Shrimp, peeled and deveined
- 50 grams Water chestnuts, finely chopped
- 50 grams Bamboo shoots, finely chopped
- 2 teaspoons Low sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 0.25 teaspoon White pepper
- 150 grams Wheat starch
- 50 grams Tapioca starch
- 180 milliliters Boiling water
- 2 teaspoons Vegetable oil
Directions
Step 1
Start by preparing the shrimp filling: Roughly chop the shrimp, then use the flat side of a knife to gently press and partially crush the shrimp into a paste. Transfer to a bowl.
Step 2
Add the finely chopped water chestnuts, bamboo shoots, low sodium soy sauce, rice vinegar, sesame oil, cornstarch, and white pepper to the shrimp paste. Mix well to combine. Cover and refrigerate while you prepare the wrappers.
Step 3
Prepare the dumpling dough: In a large mixing bowl, combine the wheat starch and tapioca starch. Pour in the boiling water slowly while stirring with a spatula or wooden spoon until a dough begins to form.
Step 4
Add the vegetable oil and knead the dough for about 5 minutes until it is smooth and pliable. If the dough is sticky, add a little more wheat starch. Cover with a damp cloth to keep it moist.
Step 5
Divide the dough into two portions. Roll each portion into a long log and cut each log into 12 equal pieces. Roll each piece into a ball.
Step 6
Press each dough ball into a flat, round wrapper about 3 inches in diameter. Keep the edges thinner than the center using a small rolling pin or the flattening method of your choice.
Step 7
Place about 1 teaspoon of shrimp filling in the center of each wrapper. Fold the wrapper in half to form a semi-circle and pleat the edges to seal the dumpling securely.
Step 8
Line a steamer with parchment paper and arrange the dumplings in a single layer, leaving space between each dumpling.
Step 9
Steam the dumplings over high heat for about 7-8 minutes until the wrappers become translucent and the filling is cooked through.
Step 10
Serve the low sodium Ha Gau immediately, enjoying them while they're hot.
Nutrition Facts
| Serving size | (772.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1203.8 |
| Total Fat 25.7g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 488.2mg | 0% |
| Sodium 871.8mg | 0% |
| Total Carbohydrate 187.5g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 5.8g | |
| Protein 63.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.1mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 1271.5mg | 0% |
Source of Calories