Har Gow (Steamed Shrimp Dumplings)

Ingredients

Instructions

1. 1

   Blanch diced pork fat and bamboo shoots. Drain well and set aside.

2. 2

   Roughly chop the peeled and deveined fresh shrimp. Pat dry.

3. 3

   In a large bowl, combine the shrimp, pork fat, bamboo shoots, salt, sugar, white pepper powder, sesame oil, Shaoxing wine, and potato starch. Mix well until everything is evenly combined and slightly sticky.

4. 4

   In a heatproof bowl, combine wheat starch and tapioca starch.

5. 5

   Pour boiling water over the starch mixture and stir quickly with a chopstick or spatula until a shaggy dough forms. Add lard or vegetable oil and salt, then knead by hand until smooth and elastic.

6. 6

   Divide the dough into small, equal portions. Roll each portion into a thin, round wrapper using a rolling pin or a flat cleaver, ensuring the edges are thinner than the center.

7. 7

   Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape.

8. 8

   Arrange the dumplings in a steamer basket lined with parchment paper or greased surface, ensuring they don't touch. Steam over high heat until the wrappers are translucent and the shrimp is cooked through.