Chinese
Shrimp Dumplings
Har gow with translucent wheat-starch wrappers folded around bouncy shrimp, bamboo shoots, and clean seafood sweetness.
6 servings · 90 minutes prep · 8 minutes cook
Ingredients
Wrapper
- 1 1/2 cups wheat starch
- 1/2 cup tapioca starch
- 1/4 tsp kosher salt
- 1 cup water, boiling
- 2 tsp avocado oil
Filling
- 1 lb shrimp, peeled and deveined, half finely chopped and half cut into small chunks
- 2 oz pork fat, finely minced
- 1/4 cup bamboo shoots, minced
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 tsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
Directions
Method
- In a mixing bowl, stir together the wheat starch, tapioca starch, and kosher salt. Add the boiling water all at once and stir until the starches hydrate into a hot, shaggy dough.
- When the dough is cool enough to handle, knead in the avocado oil until smooth and elastic. Cover tightly and keep warm while you make the filling.
- Mix the shrimp, pork fat, bamboo shoots, kosher salt, sugar, Shaoxing wine, sesame oil, and white pepper until the filling looks sticky and cohesive. Chill for 30 minutes.
- Divide the warm dough into 24 pieces. Roll each piece into a thin 3-inch round, keeping the unused dough covered so it does not dry out.
- Place a small spoonful of filling in each wrapper, pleat into crescent dumplings, and set them on small parchment squares or a lined steamer tray with space between each dumpling.
- Steam over strong, steady steam until the wrappers turn translucent and the shrimp filling reaches {{temperature:145°F}}, 6-8 minutes. Serve immediately.
