Har Gow (Shrimp Dumplings)

Name: Har Gow (Shrimp Dumplings)
Ingredients: Filling; 1/2 lb shrimp, shelled,deveined and chopped into pieces; 1 scallion, chopped fine (green onion); 4 whole water chestnuts, chopped fine; 1 egg white; 1 teaspoon cornstarch; 1/2 teaspoon salt; 1 pinch black pepper; 1 tablespoon light soy sauce; 1 tablespoon oil; Dough; 1/4 cup tapioca flour; 3/4 cup wheat starch; 10 1/2 tablespoons boiling water; 1 tablespoon oil; Dip; 3 tablespoons light soy sauce; 1 tablespoon sesame seed oil; 1/2 teaspoon chili oil

19 ingredients

10 steps

Ingredients

Filling
1/2 lb shrimp, shelled,deveined and chopped into pieces
1 scallion, chopped fine (green onion)
4 whole water chestnuts, chopped fine
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon light soy sauce
1 tablespoon oil
Dough
1/4 cup tapioca flour
3/4 cup wheat starch
10 1/2 tablespoons boiling water
1 tablespoon oil
Dip
3 tablespoons light soy sauce
1 tablespoon sesame seed oil
1/2 teaspoon chili oil

Directions

1

Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
2

Combine dip ingredients and set aside.
3

Sift flour and starch together; gradually add boiling water; add oil and let dough cool.
4

Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.
5

Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
6

To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.
7

Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).
8

Cover and steam 5 minutes.
9

Serve with dip.
10

These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.