Har Gow (Shrimp Dumplings)
Servings:
2
Prep Time:
30 minutes
Cook Time:
12 minutes
Difficulty:
Hard
Ingredients
- Shrimp, minced: 200g
- Fatty pork, finely diced: 30g
- Bamboo shoots, finely diced: 30g
- Salt: ¼ tsp
- Sugar: ⅛ tsp
- Cornstarch: ½ tbsp
- Sesame oil: ½ tsp
- White pepper: pinch
- Oil: ½ tsp
- Wheat flour: ½ cup
- Cornstarch or tapioca starch: ¼ cup
- Boiling water: ⅓ cup
- Oil: ½ tsp (for dough)
- Salt: pinch (for dough)
Instructions
- Mix shrimp, pork, bamboo shoots with salt, sugar, starch, sesame oil, pepper, oil
- Make dough: mix wheat flour, starch, salt in bowl
- Pour boiling water while stirring to form shaggy dough
- When cool enough, knead until smooth and slightly translucent looking
- Rest covered 20 minutes
- Roll dough into small balls, then flatten into thin circles
- Place 1 tsp filling in center, fold into crescent shape
- Pleat edges with multiple small pleats along curved edge
- Place dumplings in bamboo steamer lined with parchment or cabbage
- Steam over boiling water 6-8 minutes until skins turn glossy and clear
- Serve hot with soy sauce for dipping