Steamed Shrimp Dumpling (Har Gau)

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Author: kimdimsum

INGREDIENTS

Dumpling Wrappers

• 1 cup wheat starch
• 2 cornstarch
• 1/2 salt
• 1 cup boiling water

Filling

• 1/2 cup shrimp (shell removed)
• 1/4 cup bamboo shoots

Seasoning (shrimp and bamboo shoots)

• 11/2 tbsp cornstarch
• 1 tbsp egg white
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 tsp oyster sauce
• 2 tsp sesame oil
• a pinch of white pepper

PROCEDURE

1. Rub and wash shrimp with salt, after the shells have been removed. Run shrimp under cold water� a few times, then use paper towel to dry them. Dice the shrimp.
2. Boil the bamboo shoots for 5 min. or until the water is a yellowish color. Drain under cold water, then cut them into thin strips
3. Season the shrimp and bamboo shoots with the above seasonings

PROCEDURE

Dumpling Wrappers

1. Mix wheat starch, cornstarch, salt and add 1 cup of boiling water. Stir it until the mixture becomes sticky, then put a bowl over top to cover the mixture. Once the dumpling mixture is no longer hot, remove the bowl.
2. Knead the mixture well adding a sprinkle of wheat starch on top. Once the mixture is smooth divide it into 20 round pieces.
3. Use a plate to flatten the dough into a wrapper, but first add a bit of oil onto the bottom of the plate, so the dough does not stick.
4. Create pletes on one half of the wrapper and add the filling to the centre. Fold the wrapper over the filling to look like a dumpling and curl the side in a little.
5. Steam the shrimp dumplings in water for about 5 - 10 min. Serve hot.