Há Cảo (Shrimp Dumplings) are a beloved dim sum staple that have been enjoyed for centuries. Their delicate wrappers enveloping plump, sweet shrimp make them an irresistible treat. While many cultures have their own version of a filled dumpling, Chinese shrimp dumplings, known as har gow or xia jiao. In the realm of Chinese dumplings, shrimp dumplings reign supreme. Their delicate nature yet bursting flavors encapsulate the virtues of Cantonese cuisine. Let’s explore the many varieties of this dim sum staple.
Benefits Of Shrimp Dumplings
Here are some benefits of eating shrimp dumplings:
- High in Protein – Shrimp are an excellent source of lean protein, providing about 20 grams per 3 ounce serving. The protein in shrimp supports muscle growth and maintenance.
- Low in Calories – Shrimp are low in calories, with only about 100 calories in 3 ounces of cooked shrimp. This makes shrimp dumplings a more calorie-conscious choice.
- Rich in Selenium – Shrimp are an excellent source of the mineral selenium, with about 50% of the RDI in a 3 ounce serving. Selenium supports thyroid and immune system function.
- Contains Omega-3s – Shrimp contain small amounts of anti-inflammatory omega-3 fatty acids like EPA and DHA. Consuming shrimp dumplings can help boost omega-3 intake.
- Provides Vitamin B12 – A serving of shrimp supplies over 100% of the RDI for vitamin B12, a nutrient that supports red blood cell production and neurological function.
- High in Zinc – Shrimp offer about 20% of the RDI for zinc in a 3 ounce serving. Zinc aids immune function and wound healing.
- Contains Antioxidants – Shrimp contain the antioxidant astaxanthin, which has anti-inflammatory effects in the body and may protect against cellular damage.
Types of Há Cảo (Shrimp Dumplings)
While all contain shrimp, different types of shrimp dumplings can vary greatly. Here are some of the most popular varieties:
- Har gow – Classic Cantonese style dumplings with translucent wheat-starch wrappers pleated on top. The filling is made from whole shrimp and pork fat.
- Shao mai – Open-topped dumplings with shrimp and pork filling. Usually have a circular base and a gathered pleat on top rather than a closed wrap. More meaty in flavor compared to har gow.
- Crystal shrimp dumplings – Dumplings with extremely thin, delicate skins that resemble crystal. Filling is made purely from shrimp.
- Wontons – Square dumplings that can be filled with shrimp. Wonton wrappers are made from wheat flour. Often served in soup.
Regional variations also exist:
- Gyoza – Japanese crescent-shaped dumplings filled with shrimp and chives. Pan-fried until crispy on the bottom.
- Mandu – Korean delicacy stuffed with seasoned shrimp and vegetables. Can be steamed, pan-fried or deep-fried.
Making Há Cảo (Shrimp Dumplings)
Mastering homemade shrimp dumplings requires some skill, but fulfilling your craving with fresh dumplings is worth it. Here are some tips:
- Pick plump, fresh shrimp – Choose sustainable wild-caught or domestic shrimp with the shells on for maximum flavor. Peel, devein and chop coarsely.
- Use both shrimp and pork – Combining shrimp with pork fat mimics the classic dim sum filling. Keeps the dumplings moist.
- Season simply – A pinch of salt, sugar, sesame oil and cornstarch or potato starch is all you need. Let the shrimp shine.
- Knead the filling – Massage the filling mixture for several minutes until it becomes sticky and holds together. This ensures juicy dumplings.
- Wrap with care – Dip your fingers in water to seal the delicate wrappers. Pleat and pinch firmly.
- Steam not boil – Steaming preserves the wrappers best. Cook for 5-7 minutes just until the wrappers are translucent.
Há Cảo (Shrimp Dumplings) Recipes
Get your shrimp dumpling fix at home with these must-try recipes:
Classic Har Gow
Ingredients:
- 1⁄2 lb shrimp, peeled, deveined and chopped
- 2 oz pork fat, minced
- 1 tsp sesame oil
- 1⁄2 tsp sugar
- 1⁄2 tsp salt
- 1 tsp cornstarch
Instructions:
- In a bowl, mix together all ingredients until combined. Massage for 5 minutes.
- Scoop 1 tsp of filling into the middle of a dumpling wrapper.
- Dip a finger in water and moisten edges. Pleat and pinch to enclose filling.
- Steam dumplings for 5-7 minutes until translucent.
- Serve with soy sauce for dipping.
Wonton Soup
Ingredients:
- 1 lb shrimp, chopped
- 3 oz pork, minced
- 3 green onions, sliced
- 1 Tbsp grated ginger
- 2 tsp sesame oil
- 48 wonton wrappers
- 6 cups chicken broth
Instructions:
- Mix all filling ingredients. Place 1 tsp in center of a wonton wrapper. Seal edges with water.
- Bring broth to a boil. Add wontons and cook for 5 minutes.
- Ladle wontons and broth into bowls. Garnish with green onions.
Tips Making Há Cảo (Shrimp Dumplings)
Here are some tips for making delicious há cảo (shrimp dumplings):
- Use fresh or thawed shrimp. Peel, devein, and chop shrimp into small pieces. This will make filling the dumpling wrappers easier.
- Mix the shrimp with some minced pork fat, ginger, scallion, salt, pepper, cornstarch, and egg whites. The pork fat will keep the filling moist and tender. Ginger and scallion add flavor.
- Place a teaspoon of filling in the center of each dumpling wrapper. Use your finger to spread the filling into a flat disc before folding. This evenly distributes the filling.
- Wet the edges of the wrapper with water before folding to help seal the dumplings. Pleat and press edges together.
- Be gentle when folding so you don’t tear the thin dumpling wrappers. Pinch and gather any cracks closed.
- Place dumplings in a bamboo steamer lined with parchment or napa cabbage leaves. Make sure dumplings aren’t sticking together.
- Steam over boiling water for 6-8 minutes until translucent and filling is cooked through. Do not overcrowd steamer.
Recommended Serving Há Cảo (Shrimp Dumplings)
Here are some recommendations for serving há cảo (shrimp dumplings) so they taste their best:
- Offer a dipping sauce on the side. Popular options are a mix of soy sauce, rice vinegar, and ginger or chili oil. Provide a small dish for each person.
- You can also serve há cảo in a light broth. Bring some chicken or vegetable broth to a simmer and add finished dumplings just to heat through.
- Garnish with chopped scallion, cilantro or fried garlic to add a pop of freshness and flavor.
- Provide small spoons along with chopsticks. The spoon makes it easier to hold and dip the slippery dumplings.
- Set up a small plate for each diner to place eaten dumpling skins and transfer dumplings from the steamer or broth.
Shrimp Dumpling FAQs
Are shrimp dumplings healthy?
Shrimp dumplings can be a nutritious choice. Shrimp is low in fat and high in protein. But dumpling skins made from white flour lack fiber. Enjoy in moderation.
What’s the difference between har gow and shao mai?
| Har Gow | Shao Mai |
|---|---|
| Closed pleated wrap | Open top |
| Wheat starch skin | Wheat flour skin |
| Shrimp and pork filling | Pork heavy filling |
| Cantonese style | Northern Chinese style |
Which is more popular har gow or shao mai?
Har gow edges out shao mai as the favorite at dim sum. The translucent wheat starch skins and visible shrimp make har gow extra appetizing.
Conclusion: Há Cảo
In closing, shrimp dumplings are treasured for their delicate wrappers enclosing sweet, briny shrimp. Mastering their technique shows true culinary skill. From Cantonese har gow to Japanese gyoza, shrimp dumplings are an Asia-wide delicacy to savor. I hope I’ve inspired you to try making these irresistible bundles at home or seek out the best versions around the world. Discover the joy of a perfect shrimp dumpling – your tastebuds will thank you.
Há Cảo (Shrimp Dumplings)
Notes
- For perfectly translucent wrappers: Make sure the water used for the dough is warm, not hot. Overheating the water can make the wrappers tough.
- Prevent sticking: Dust your rolling pin and work surface lightly with flour to prevent the dough from sticking.
- Adjust the filling: You can add other vegetables to the filling, such as finely chopped water chestnuts or bamboo shoots.
- Freezing: Há Cảo can be frozen before steaming. Arrange the uncooked dumplings on a baking sheet in a single layer and freeze for up to 3 months. Steam frozen dumplings for a few minutes longer, or until cooked through.
Ingredients
- For the filling:
- • 250 g (about ½ lb) shrimp, peeled and deveined
- • 150 g (⅓ cup) ground pork
- • 1 tablespoon minced shallots
- • 1 tablespoon nước mắm (fish sauce)
- • 1 teaspoon sugar
- • ½ teaspoon white pepper
- • ¼ teaspoon ground ginger
- • 1 tablespoon chopped green onions
- For the wrappers:
- • 2 cups all-purpose flour
- • ¾ cup warm water
- • Pinch of salt
- For serving:
- • Nước chấm (dipping sauce) - see below for a simple recipe
- • Chopped fresh herbs (optional) - cilantro, mint, basil
- Nước chấm (dipping sauce):
- • ¼ cup water
- • ¼ cup lime juice
- • 2 tablespoons sugar
- • 1 tablespoon fish sauce
- • 1 clove garlic, minced
- • 1 red chili pepper, thinly sliced (optional)
Instructions
- Roughly chop half of the shrimp. Finely mince the remaining shrimp.
- In a bowl, combine the chopped and minced shrimp, ground pork, shallots, fish sauce, sugar, white pepper, ginger, and green onions. Mix well and set aside to marinate for 15 minutes.
- In a large bowl, combine the flour and salt. Slowly add the warm water, mixing with a dough whisk or spatula until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Divide the dough into small balls, about 1 tablespoon each. Roll each ball out into a thin wrapper, about 3 inches in diameter. You can use a rolling pin or a dumpling wrapper mold.
- Place a spoonful of the filling in the center of each wrapper.
- Pinch and pleat the edges of the wrapper to seal the dumpling. There are many ways to fold Há Cảo, you can find video tutorials online for different techniques.
- Fill a bamboo steamer with water and bring to a boil. Line the steamer basket with parchment paper.
- Arrange the dumplings in a single layer, leaving space between them.
- Steam for 10 minutes, or until the shrimp are cooked through and the wrappers become translucent.
- Serve Há Cảo hot, with your favorite dipping sauce like nước chấm, soy sauce with chili oil, or a simple vinegar sauce.
- Garnish with chopped fresh herbs like cilantro, mint, or basil (optional).
Nutrition Facts
Há Cảo (Shrimp Dumplings)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 7 | 10.8% | |
| Saturated Fat 3 | 15% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 400mg | 16.7% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 2 | 8% | |
| Sugars 5 | ||
| Protein 20 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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