Shrimp Har Gow

🛒 Ingredients

• Shrimp, peeled and deveined 50 g · 43 kcal
• Pork fat, finely minced 3 g · 27 kcal
• Bamboo shoots, finely diced 8 g · 2 kcal
• Water chestnuts, finely diced 8 g · 8 kcal
• Wheat starch 15 g · 54 kcal
• Tapioca starch 10 g · 36 kcal
• Boiling water 30 g · 0 kcal
• Vegetable oil 1 g · 9 kcal
• Sesame oil 1 g · 9 kcal
• White pepper 0 g · 0 kcal

👨‍🍳 Instructions

1. Chop half of the shrimp finely and leave the other half in larger pieces for texture; pat all shrimp dry with paper towels.
2. In a bowl, combine the shrimp, minced pork fat, diced bamboo shoots, diced water chestnuts, 1g salt, 2g sugar, 1g sesame oil, and a pinch of white pepper.
3. For the dough, combine wheat starch and tapioca starch in a bowl; gradually add boiling water while stirring with chopsticks until a shaggy dough forms.
4. Knead the dough on a lightly oiled surface until smooth and pliable, then cover and let it rest for 15 minutes.
5. Roll the dough into a long log and cut into small pieces; flatten each piece into a thin, round wrapper using a rolling pin or the side of a cleaver.
6. Place a spoonful of filling in the center of each wrapper, then pleat and seal the edges to form crescent-shaped dumplings.
7. Arrange the har gow in a steamer basket lined with parchment paper or oiled cabbage leaves, ensuring they don't touch.
8. Steam over high heat for 7-10 minutes, or until the wrappers are translucent and the shrimp is cooked through.
9. Serve immediately with your favorite dipping sauce, such as soy sauce or chili oil.