Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.
The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. I was also out of bamboo shoots, so I used water chestnuts instead.
300 g raw shrimps or prawns
2 tbsp finely chopped bamboo shoots or water chestnuts
1 tsp soy sauce
1 tsp Shaoxing wine or dry sherry
1/2 tsp toasted sesame oil
1 stalk scallion
1/2 tsp grated fresh ginger
1 tsp cornstarch
1/2 egg white
1/4 tsp ground white pepper
Mix the filling ingredients together and let stand on the counter while you make the dough.
1 1/4 cup wheat starch (not flour)
1/4 cup tapioca starch
1 cup boiling water
1 tbsp lard or neutral oil( I used oil)
Combine wheat starch and tapioca starch n a medium bowl, pour in the boiling water and add the lard while mixing in one direction with a spoon or dowel.
While it’s hot, knead the dough for about 5 minutes or until smooth but firm. If the dough is too sticky add a bit more wheat starch.
When done the dough should be soft and not sticky.
Divide the dough into 4 equal parts and roll each section into an 8-inch-long sausage. Place dough in a bowl and cover with plastic wrap, so it won’t dry out.
Cut the dough again in 8 equal parts. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy clever or underside of a pan. Then, using a dumpling dowel or a small rolling-pin, start to roll from the center out, until you get a 3 to 4 inches disc in diameter and betweet 1/16 to 1/8-inch thick . Place the finished wrappers back in a plate and cover until you finish rolling out the remaining dough.
The thinner you roll the dough the more translucent it will be.
Filling the wrapper
Pleat one edge of the wrapper and make it into a cup.
Drop a teaspoon of filling into the center of the wrapper, try not to get filling on the outside edge, press together the smooth and pleated sides to lock in the filling.
Place dumplings in a steamer, cook on a wok or a pot over full steam. Steam over high heat for 8-10 minutes.
Serve and enjoy with a dipping sauce and remember that the dumplings can be scalding hot right away.
The best part with these dumlings besides the taste, they did not stick to the steamer 🙂
1/2 cup soy sauce
1/2 cup rice vinegar
2 cloves of finely chopped garlic
1 teaspoon toasted sesame oil
1 stalk of scallion, chopped