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

1. Dice half the shrimp, keep other half whole for texture
2. Mix diced shrimp with sugar, sesame oil, soy sauce, pepper, and salt
3. Add whole shrimp and bamboo shoots, marinate 30 minutes
4. Mix wheat starch and tapioca starch in bowl
5. Add boiling water gradually while stirring
6. Add lard and knead into smooth dough
7. Cover and rest 30 minutes
8. Roll small portions into thin circles
9. Place filling in center and pleat edges to seal
10. Steam dumplings on parchment paper 8-10 minutes
11. 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.