Há Cảo (Shrimp Dumplings)

On today’s menu we have Há Cảo (in Vietnamese) or Har Gow in dim Sum, aka shrimp dumplings! Há Cảo is a traditional Cantonese shrimp dumpling that is typically served for breakfast/lunch during dim sum! These are served piping hot from the dim sum carts and are always a family favorite.

For Mother’s Day I was challenged by Lee Kum Kee to recreate a recipe that my mother taught me using sesame oil. Instantly, I thought of these cute little dumplings! Growing up, I remember folding these in the kitchen with my mom. Then anxiously waiting for them to steam, the good thing? They take less than 10 minutes to steam.

For the flour and dough, I wouldn’t say it’s hard but it does take a bit of effort. This is the Há Cảo flour and brand I use but feel free to use whatever brand is available at your local Asian Markets!

I followed the instructions listed on the back on how to make the dough. The only thing is instead of just using regular water, I replaced it with Butterfly Pea Flower Tea. Which then gave it the natural blue hue. I love it. I’m obsessed with blue. Can you tell it’s my favorite color?

To make the dough, I slowly combined the flour with the butterfly pea tea. Added the oil and proceeded to cook the dough on the stovetop on low. Continue stirring the mixture until it becomes a dough, then remove it from heat and let it cool a bit before rolling.

I used a small circle cup from my kitchen to cut out the circles but you can use whatever you have handy. If you don’t have butterfly pea flower handy, no worries! You can just use water to get that classic white/clear dumpling look.

Há Cảo (aka Shrimp Dumplings)

Recipe by Jen H. DaoCuisine: Asian, Chinese, VietnameseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• 1/2 lb raw shrimp (chopped roughly)

• 1 tsp sesame oil

• 1 tsp oyster sauce

• 1 tbsp vegetable oil

• 1/4 tsp black pepper

• 1/4 tsp salt

• 1 tsp sugar

• 1/4 c bamboo shoots (finely chopped)

• 1 1/2 c butterfly pea flower tea

• 1 tbsp oil

• 1 package of Há Cảo flour

Directions

• Mix the shrimp, sesame oil, oyster sauce, veggie oil, black pepper, salt & sugar together in a circular motion
• Once mixture is sticky, add bamboo and combine
• Mix butterfly pea flower tea (or water) with flour mixture. Add oil and mix well
• Heat mixture on low heat until dough forms
• Roll dough into small circular disks, scoop 1 tsp of filling in center, pinch in half & pinch in the sides of the dumpling (see video)
• Place in steamer (I put them on small slices of carrots to avoid sticking, you can also use parchment paper) & steam for 6 mins

Recipe Video