Homemade Har Gow (Shrimp Dumplings)
虾饺
Homemade Har Gow (Shrimp Dumplings) — Dim SumFoshan home cooking.
Ingredients
- wheat starch
- tapioca starch
- boiling water
- shrimp
Instructions
- Sift wheat starch and tapioca starch into a heatproof bowl. Pour boiling water in a slow, steady stream while stirring rapidly with chopsticks. (Mixture forms a shaggy, pale-yellow mass with no dry pockets.)
- Knead the hot dough on an oiled surface until smooth and pliable (about 2 minutes). Cover with a damp cloth and rest 10 minutes. (Dough is glossy, elastic, and leaves no residue on fingers.)
- Finely mince shrimp by hand (do not puree). Mix with 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp sesame oil. Chill 15 minutes. (Shrimp pieces are distinct, not pasty; mixture feels cool and cohesive.)
- Divide dough into 12 equal portions. Roll each into a 7-cm circle, 1 mm thick, with a thin edge and slightly thicker center. (Wrapper is translucent enough to see faint shadow of finger behind it.)
- Place 1 tbsp shrimp filling in center. Pleat and pinch to seal into a crescent shape with ≥6 pleats. Steam over high heat for 5 minutes until wrapper turns crystal-clear. (Wrapper is fully transparent, revealing pink shrimp inside; no cloudiness remains.)
