Whole30 Ha Gau (Har Gow) - Cantonese Shrimp Dumplings

Transform your dim sum experience with this Whole30 Ha Gau (Har Gow) recipe—Cantonese shrimp dumplings reimagined to be paleo and gluten-free! Featuring a delicate dough made with arrowroot and tapioca flours and filled with perfectly seasoned shrimp enhanced with coconut aminos, fresh ginger, and green onion, these dumplings offer a healthier twist on the beloved classic. The wrappers are carefully rolled to create a thin, translucent layer that delicately encases the succulent filling, then steamed in a bamboo steamer for a tender, aromatic finish. Perfect for a Whole30 meal plan, these dumplings are free from grains, dairy, and refined sugar, making them a satisfying and wholesome treat. Serve them fresh with a side of coconut aminos for dipping, and enjoy a guilt-free taste of Cantonese cuisine at home!

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 4

Ingredients

• 225 grams Shrimp, peeled and deveined
• 100 grams Arrowroot flour
• 50 grams Tapioca flour
• 1 tablespoon Coconut aminos
• 1 teaspoon Fresh ginger, minced
• 1 tablespoon Green onion, finely chopped
• 1 teaspoon Sesame oil (Whole30-compliant)
• 1 teaspoon Salt
• 190 milliliters Water, for the dough
• 1 piece Bamboo steamer

Directions

Step 1

Begin by preparing the shrimp filling. Finely chop the shrimp and place it in a mixing bowl.

Step 2

Add coconut aminos, minced ginger, chopped green onion, sesame oil, and a pinch of salt to the shrimp. Mix well until combined. Cover the bowl and refrigerate while preparing the dough.

Step 3

In a separate bowl, mix together arrowroot flour and tapioca flour. Gradually add hot water while stirring to form a dough. The dough should be pliable and not sticky; adjust with more flour if needed.

Step 4

Knead the dough on a flat surface for about 5 minutes until smooth. Divide the dough into small balls, roughly the size of a walnut.

Step 5

Flatten each dough ball into a thin circle using a rolling pin. The wrapper should be translucent but not too thin that it tears easily.

Step 6

Place a small spoonful of shrimp filling in the center of each wrapper. Fold the wrapper over the filling and pleat the edges to seal the dumpling, forming a half-moon shape.

Step 7

Prepare the bamboo steamer by lining it with parchment paper or cabbage leaves to prevent the dumplings from sticking.

Step 8

Arrange the dumplings in the steamer, ensuring they do not touch each other.

Step 9

Bring a pot of water to a boil and place the bamboo steamer on top. Steam the dumplings for about 8-10 minutes, or until the shrimp filling is cooked through and the dumpling wrapper is slightly translucent.

Step 10

Carefully remove the dumplings from the steamer. Serve hot with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(697.4g)

Amount per serving	% Daily Value*
Calories	815.9

Total Fat 7.3g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat g
Cholesterol 439.4mg	0%
Sodium 3059.4mg	0%
Total Carbohydrate 133.2g	0%
Dietary Fiber 3.9g	0%
Total Sugars 4.8g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 138.9mg	0%
Iron 2.0mg	0%
Potassium 607.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.0%

Protein: 26.7%

Carbs: 65.3%