Har Gow (Shrimp Dumplings)
Tags: #chinese #dim-sum #shrimp #steamed #dumplings
Serving: 24 dumplings
Total time: 2 hours
Delicate steamed dumplings with translucent wheat starch wrappers and fresh shrimp filling.
Ingredients
- 500g large shrimp, peeled and deveined
- 100g wheat starch
- 50g tapioca starch
- 180ml boiling water
- 15ml lard or oil
- 5g sugar
- 5ml sesame oil
- 5ml light soy sauce
- 3g white pepper
- 2g salt
- 15g bamboo shoots, minced
- Cornstarch for dusting
Steps
- Dice half the shrimp, keep other half whole for texture
- Mix diced shrimp with sugar, sesame oil, soy sauce, pepper, and salt
- Add whole shrimp and bamboo shoots, marinate 30 minutes
- Mix wheat starch and tapioca starch in bowl
- Add boiling water gradually while stirring
- Add lard and knead into smooth dough
- Cover and rest 30 minutes
- Roll small portions into thin circles
- Place filling in center and pleat edges to seal
- Steam dumplings on parchment paper 8-10 minutes
- Serve immediately with soy sauce and chili oil
Notes
Work quickly with the dough as it dries out fast. The wrappers should be translucent when steamed properly.