Servings: 4 servings
Calories: 156kcal
Ingredients
- 400 g raw shrimp peeled and finely chopped
- 2 tbsp bamboo shoots finely diced
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp glucomannan powder
- 8 large napa cabbage leaves blanched and patted dry
Instructions
- In a bowl, combine shrimp, bamboo shoots, sesame oil, wine, white pepper, salt, and glucomannan powder. Mix until the shrimp becomes slightly sticky and cohesive.
- Lay a blanched cabbage leaf flat and trim the thick central rib so it folds easily.
- Place a spoonful of shrimp filling in the center and fold the cabbage leaf around it like a small parcel, pleating the edges to mimic the classic har gow shape.
- Repeat with remaining leaves and filling.
- Steam the parcels seam-side down for 8-10 minutes until the shrimp is opaque and firm.
- Serve hot with soy sauce or chili oil.
Notes
Chef's Tip: Chop the shrimp by hand rather than using a food processor - it keeps some texture instead of turning to paste, which is what gives har gow its signature bite. Keto Swaps: blanched napa cabbage stands in for the translucent wheat-starch wrapper, keeping the same delicate parcel shape at a fraction of the carbs.
Nutrition
Calories: 156kcal | Protein: 19g | Fat: 6g | Fiber: 1g
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About This Dish
Har gow is the dish dim sum chefs are judged on — a translucent wrapper pleated tight around plump shrimp, meant to be almost see-through.
Blanched napa cabbage stands in for the classic wheat-starch skin here, keeping the same delicate parcel shape at a fraction of the carbs.