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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 24 |
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These steamed dumplings become opaque or translucent after steaming. I got this recipe from a wonderful chef , Nicholas Zhou. Ingredients:
har gow dough |
2 tbsp. potato starch |
1 cup flour |
1/4 tsp salt |
1/2 cup boiling water, plus 3 tbsp. boiling water |
1 tsp. lard |
filling |
flour for dusting |
3/4 cup raw shrimp, peeled and chopped |
2 ozs. pork fat, chopped fine |
1/4 cup bamboo shoots, chopped |
1/4 tsp. pepper |
1/4 tsp. grated fresh ginger |
1/2 tsp. salt |
1/2 tsp. sesame oil |
1 tbsp. chopped green onion |
1 egg white |
1 tbsp. dry sherry |
1 tbsp. corn starch |
Directions:
1. Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.
2. Dough: Measure the starch, flour and salt into a small mixing bowl. Quickly pour the boiling water into the flour mixture while stirring rapidly until you get a partially cooked dough. Do not over work the dough.
3. Quickly add the lard in little pinches and knead until smooth. When the dough is smooth, after about 2 minutes of kneading, cover it and allow it to rest 15 minutes before shaping. To shape the dumplings, pull just a bit more that 1 tsp. of dough from the ball.
4. Keep the remainder of the dough covered.
5. Roll the small amount into a ball and place onto a floured surface.
6. Roll out into a circle about 3 in diameter.
7. Place 1 tsp. of the shrimp filling in the center of the circle of dough and fold over into a half moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.
8. if you wish, you can form little pleats in the dough for added decoration. Steam in an oiled bamboo steaming rack, each section lined with a napa cabbage leaf. Steam for 15-18 minutes.
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