Translucent Shrimp Dumpling - {Har-Gau}

By á-170456

Ingredients

• FOR THE FILLING:
• 1 cup wheat starch
• 1 cup boiling water
• 1 1/2 tablespoons vegetable oil (or vegetable shortening)
• 1/2 pound raw medium shrimp shelled, deveined, and coarsely chopped
• 1/2 cup finely-chopped bamboo shoots
• 1 teaspoon finely-chopped cilantro
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/8 teaspoon freshly-ground white pepper
• FOR THE DIPPING SAUCE:
• 3 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon Chinese black vinegar (or balsamic vinegar)
• 2 teaspoons sesame oil
• 1 teaspoon sugar

Details

Servings 5

Preparation

Step 1

Place the wheat starch in a medium mixing bowl; pour in the boiling water, stirring with fork or chopsticks until the mixture forms a dough. It is very important that the water is boiling.

Once the dough has cooled enough to handle, place it on a work surface and make a slight dent in the center. Add the vegetable oil or shortening into the center. Knead until the oil is incorporated and the dough feels satiny and has a shiny appearance.

For the Filling: Pat the shrimp and bamboo shoots with a paper towel to remove any excess moisture. In a bowl, combine the shrimp, bamboo shoots, cilantro, sesame oil, cornstarch, salt, sugar and white pepper; mix well.

For the Dipping Sauce: Combine the soy sauce, chili garlic sauce, black vinegar, sesame oil and sugar in a small bowl; stir until the sugar is dissolved.

For the Dumpling Preparation: Divide the dough in half and roll each piece into a 10-inch cylinder. Cut each cylinder crosswise into ten 1-inch pieces, using your hands to roll each piece into a ball. Cover with a damp towel while forming each dumpling.

Using a rolling pin or tortilla press, roll each piece of dough into a 3-inch circle. With your fingers, make the edges of the circle slightly thinner. Place a heaping teaspoon of the filling in the center of the circle; bring the edges together to form a half-circle. Pinch to seal. Place the dumpling on a 9-inch glass pie plate and cover with a damp paper towel while preparing the remaining dumplings. Space the dumplings so they are not touching.

Prepare a wok for steaming. Place the glass pie plate with dumplings into the steamer, cover and steam over medium-high heat until filling is cooked through, about 5 to 6 minutes. Serve dumplings the directly from the steamer with the dipping sauce on the side.

This recipe yields 5 servings.