Ingredients for Har Gow Shrimp Dumplings
- 1 lb fresh shrimp, peeled and deveined, patted dry
- Scallions, chopped (quantity not specified in recipe sources)
- 1/4 cup water chestnuts, finely minced (from a can, rinsed and drained)
- 1 egg white
- Cornstarch (quantity not specified in recipe sources)
- 1/2 teaspoon salt
- Black pepper (quantity not specified in recipe sources, white pepper is used instead)
- 3 tablespoons light soy sauce (1 tablespoon for filling, 2 tablespoons for dipping sauce)
- 2 tablespoons vegetable oil (for dough, plus additional for oiling surfaces)
- 1/2 cup tapioca flour
- 1/2 cup wheat starch
- 1 cup boiling water (for dough)
- 2 1/2 teaspoons sesame oil (1 1/2 teaspoons for filling, 1 teaspoon for dipping sauce)
- 1/2 teaspoon chili oil (optional, for dipping sauce)
- 1/2 cup bamboo shoots, finely minced (from a can, rinsed and drained)
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon white pepper
- 1 teaspoon sugar (1/2 teaspoon for filling, 1/2 teaspoon for dipping sauce)
- 1 tablespoon rice vinegar
- Minced garlic (quantity not specified in recipe sources)
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How to Make Har Gow Shrimp Dumplings
- **Prepare the Filling:** In a large bowl, combine minced shrimp, grated ginger, minced garlic, chopped green onions, soy sauce, sesame oil, salt, white pepper, and sugar. Mix thoroughly in one direction.
- **Chill the Filling:** Refrigerate the shrimp mixture for at least 1 hour to allow the flavors to meld.
- **Make the Dip:** In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if using). Set aside.
- **Prepare the Dough:** In a medium bowl, sift together tapioca flour and wheat starch.
- **Add Boiling Water:** Gradually add boiling water to the dry ingredients, stirring constantly until a dough forms.
- **Add Oil and Cool:** Stir in 2 tablespoons of vegetable oil. Let the dough cool slightly.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes).
- **Shape the Dough:** Divide the dough in half. Roll each half into a long sausage shape.
- **Divide into Pieces:** Cut each sausage into 12 equal pieces.
- **Keep Dough Moist:** Keep the dough covered with a damp cloth while working.
- **Prepare Work Surface:** Lightly oil a cleaver and your work surface.
- **Roll out Dough Circles:** Using the oiled cleaver, press each dough piece into a thin, flat circle (about 2-3 inches in diameter).
- **Shape the Dumplings:** Make 3 deep pleats in the top half of each dough circle to form a crescent cap. Add approximately 1 teaspoon of shrimp filling to the center.
- **Seal the Dumplings:** Carefully press the edges of the dough together to seal the dumpling.
- **Prepare the Steamer:** Place the dumplings on a lightly oiled plate or a piece of parchment paper over the holes in the steamer basket.
- **Steam the Dumplings:** Bring water to a boil in the bottom of the bamboo steamer. Place the steamer basket with dumplings over the boiling water.
- **Steam and Serve:** Cover and steam for 5 minutes, or until the dumplings are cooked through and translucent. Serve immediately with the prepared dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
1g
Carbs
0g
