Hakau, an elegant shrimp dumpling from classic Cantonese Chinese cuisine! A thin, translucent dumpling wrapper wraps around a springy, fresh shrimp filling. A must-have on every perfect yum cha table.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 g Wrapper: all-purpose flour
- 50 g tapioca flour
- 180 ml boiling water
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 300 g Filling: fresh shrimp, peeled and coarsely chopped
- 50 g bamboo shoots, finely chopped
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1/2 tsp granulated sugar
- 1/2 tsp sesame oil
- 1/2 tsp cornstarch
- to taste Salt and white pepper
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👩🍳 Instructions
- 1 Wrapper: mix together the all-purpose flour, tapioca flour, and salt
- 2 Slowly pour in the boiling water while stirring until there are no lumps
- 3 Add the sesame oil and knead until smooth and no longer sticky
- 4 Wrap in plastic and let rest for 20 minutes
- 5 Filling: combine all the filling ingredients, stirring in one direction until sticky and paste-like
- 6 Chill in the refrigerator for 30 minutes
- 7 Roll out the dough very thin, then cut into circles about 8 cm (3 inches) in diameter
- 8 Place 1 tsp of filling in the center
- 9 Fold into a half-moon shape, pleating the top edge as you seal it
- 10 Place on a baking sheet lined with parchment paper
- 11 Steam over high heat for 8-10 minutes
- 12 Serve immediately with chili sauce or chili oil
💡 Tips
• The hakau wrapper should be thin but not torn — this takes practice
• The boiling water used for the wrapper gives it that signature translucent texture
• Don't overcook: 8-10 minutes is enough; any longer and the wrapper turns mushy
📊 Nutrition Facts / serving
180
Calories (kcal)
12 g
Protein
5 g
Fat
22 g
Carbs
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