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Har Gow (Shrimp Dumplings)




Source of Recipe


By Hey Jude-Added January 23, 2005


Recipe Introduction


Cook Time:
2 hrs 5 mins
Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places

Yield: 24




Recipe Link: http://food.com/recipe/har-gow-shrimp-dumplings-109191?oc=linkback

List of Ingredients




dumplings
1/2 lb shrimp, shelled,deveined and chopped into pieces
1 scallion, chopped fine (green onion)
4 whole water chestnuts, chopped fine
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 pinch black pepper
1 tablespoon light soy sauce
1 tablespoon oil

Dough

1/4 cup tapioca flour
3/4 cup wheat starch
10 1/2 tablespoons boiling water
1 tablespoon oil

Dip

3 tablespoons light soy sauce
1 tablespoon sesame seed oil
1/2 teaspoon chili oil


Recipe



1
Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.

2
Combine dip ingredients and set aside.

3
Sift flour and starch together; gradually add boiling water; add oil and let dough cool.

4
Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.

5
Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.

6
To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.

7
Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).

8
Cover and steam 5 minutes.

9
Serve with dip.

10
These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.