Har Gow (dim Sum Shrimp Dumplings) Recipe

How to make it

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• Before you begin: Just remember these handy tips, and the rest should be smooth sailing:
• 1. The water MUST be boiling hot when making the dough.
• 2. If the edges of the dough crack as you roll it out, it’s too dry and will be difficult to fold.
• 3. If you use small shrimp, keep the shrimp whole or cut them in half only. If using large shrimp, mash them slightly and then coarsely chop them.
• 4. Shrimp dumplings are not good as leftovers or reheated, so enjoy these right away!
• 5. The dough balls must be covered with a damp paper towel as you assemble the dumplings to prevent them from drying out.
• 6. Prepare the steamer before assembling the dumplings. Line it with cheesecloth to prevent sticking. Or you can use thinly sliced carrot as a little “seat” the dumpling sits on.
• For the filling:
• 1. Mix everything (except the bamboo shoots) together; whip in one direction for a few minutes until the mixture starts to look sticky.
• 2. Now add the chopped bamboo shoots, and mix everything together.
• 3. Cover and refrigerate while preparing the dough.
• For the dough:
• 1. Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly so the mixture quickly turns into a translucent dough.
• 2. Now add in the oil and continue to stir.
• 3. While the dough is still hot but “cool” enough to handle, knead the dough for a couple of minutes, until it turns into a smooth dough ball.
• 4. Roll the dough into a long cylinder, and cut it into 18 equal pieces.
• 5. Cover the dough pieces with a damp paper towel.
• Now you are ready to assemble and cook the dumplings:
• 1. Turn on the stove to pre-boil the water in the steamer.
• 2. Take one piece of dough and roll it into a 3” diameter circle.
• 3. Add a spoonful of filling and fold the dumpling as shown in the picture. See Photo
• 4. Continue assembling until all the dumplings are made. Once the water in the steamer is boiling, steam the shrimp dumplings for 6 minutes using high heat and serve hot. See Photo
• 5. Make sure that they each have an inch and a half to expand during the cooking process.

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