Har Gow (Shrimp Dumplings)

Instructions

1. 1

   Prepare the Filling: In a bowl, vigorously mix the chopped shrimp, bamboo shoots, sesame oil, sugar, white pepper, and salt. Stir in one direction until the mixture becomes sticky and forms a paste. Chill in the fridge for 30 minutes.

2. 2

   Make the Dough Base: In a large bowl, whisk together the wheat starch and tapioca starch. Pour in the rapidly boiling water while stirring quickly with chopsticks until a shaggy dough forms.

3. 3

   Knead the Dough: Once cool enough to handle, knead the dough on a lightly oiled surface for 3-5 minutes until smooth, pliable, and white. Cover with a damp cloth to prevent drying out.

4. 4

   Shape the Wrappers: Pinch off a small piece of dough (about 15g) and roll it into a ball. Using an oiled cleaver or rolling pin, flatten it into a 3-inch circle, making the edges slightly thinner than the center.

5. 5

   Fill and Fold: Place 1 tsp of the shrimp filling in the center of the wrapper. Fold the wrapper in half, pleating the top edge 5-7 times while sealing it against the flat back edge to form a crescent shape.

6. 6

   Steam: Line a bamboo steamer with parchment paper or cabbage leaves. Arrange the dumplings 1 inch apart. Steam over rapidly boiling water for 6-8 minutes until the wrappers turn beautifully translucent and the shrimp is pink.