Shrimp Har Gow

By MC042561

Recipe by DanRt50

Ingredients

• 12 oz raw peeled shrimp
• splash of sesame oil
• splash of wine
• 1 tbsp of tapioca starch
• Wrappers
• 1 1/2 cups of wheat starch
• 2 tbsp of tapioca starch
• 2 tsp of regular oil
• 1/2 tsp sesame oil

Preparation

Step 1

Shrimp:
Mix the shrimp with the sesame oil and wine, and add 1 tbsp of tapioca starch. Place in the fridge while you are preparing the dough for your wrappers.
Wrapper
Put the wheat starch into a mixing bowl. Add the tapioca starch. Add 2 tsp of regular and 1/2 tsp of sesame oil into a measuring cup. Pour boiling water to fill the rim of the cup. Pour this into the wheat starch mixture all at once.
Let sit to cool off until you can easily touch the dough. Use the spatula to scrape out the bowl to a clean countertop. Pinch the dough together and gather in any dry pieces. Turn over and pick up all the pieces. Add wheat starch if the dough is too sticky to touch until it is pliable. Roll into a long cylinder.
Take the shrimp out of the fridge. Divide the dough cylinder into 24 small sections (roll the cylinder longer if needed). Place one section between parchment paper, use a meat cleaver to press flat into a thin circle. (place unused sections under a wet towel).
Take the circle and pick up from the middle at the edge and fold over slightly. Repeat 2-3 times to form a cup. Take 2 shrimp and place into the cup. Take the opposite/bottom edge and fold it to meet the top edge and pinch very gently to not tear the dough. Place it under wet towel. Repeat until all dough sections have been used.
Place the hargow into a bamboo steaming basket and steam for 10 minutes.