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Har Gow Wrapper - Translucent Wrappers

These dumpling wrappers are made from wheat, tapioca, and corn starches. They turn translucent and pleasantly chewy, perfect for enclosing a delicate filling such as shrimp or seafood. Feel free to try with other fillings and see their colors through the wrapper.

The key to the dough, and I'm not kidding about this, is to use boiling water. Not slightly cooled down boiled water but boiling water. I tried this three times and the first two times I ended up with a soupy mess and wasted ingredients. Take my advice and use what again?...that's right...boiling water.

I really am not kidding though. I was frustrated when a dough didn't form the first two times I tried. The water has to be hot enough to cook the starches. After you add the oil you will end up with a lovely, smooth, slightly stretchy, pliable dough.

Har Gow Wrapper - Translucent Wrappers

Ingredients (makes about 20 wrappers)

1 cup wheat starch (different from flour; look under ingredients section; find in Asian markets)

1/4 cup cornstarch

1/4 cup tapioca starch (if you can't find this ingredient, just use 1/2 cup total corn starch)

1 1/4 cup boiling hot water (310 ml) may need an additional 1 to 2 teaspoons

3 teaspoons vegetable oil, plus one teaspoon for wiping on equipment


round plastic take out cover

rolling pin (optional)


Make the dough. In a small saucepan, bring 1 1/4 cups water to a boil. Leave on to simmer.

In a heat proof mixing bowl, mix together the wheat starch, corn starch and tapioca starch. Turn the heat off on the water. Very carefully pour some of the water over the starch mixture and stir at the same time. Keep adding water and stirring till you get a rough looking dough. If it looks too wet, don't add all of the water but it should be just right.

Add oil. When the dough is cool enough for you to handle, start kneading by hand. Knead until you get a smooth dough that feels like playdough.

Knead then roll the dough into a log about 2" in diameter. Cut the log into 18-20 pieces. Cover all the pieces of dough with a damp paper towel. Working with one piece at a time, place a piece of dough on work surface. Gently flatten slightly with the palm of your hand. Place the plastic cover over the dough and firmly press the dough using a circular motion to spread the dough into a round about 3 1/2" in diameter by 2-3 mm thick. Repeat with all of the dough pieces. Cover with a damp paper towel. Now they are ready to be filled and steamed!

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