Chinese

Har Gow (Shrimp Dumplings)

Name: Har Gow (Shrimp Dumplings)
Total time: 60 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1/2 lb Medium shrimp (peeled, deveined, and roughly chopped); 1/4 cup Canned bamboo shoots (finely diced); 1 cup Wheat starch (for dough); 1/2 cup Tapioca starch (for dough); 1 tsp Sesame oil; 1/2 tsp White sugar; 1/2 tsp White pepper; 1/2 tsp Salt; 1 cup Boiling water (for dough)

Translucent, steamed dumplings filled with succulent shrimp.

60 minutes

Serves 1

Breakfast/Lunch

Contains common allergens

Seafood Sesame Shellfish Wheat

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Instructions

6 steps

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
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
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
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
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
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.

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