Har Gow is a popular Dim-Sum dumpling dish. Shrimp is usually used for the filling. Bamboo shoots add some crunch, and sesame oil adds flavoring. Two types of flours are used for the dough: wheat starch and tapioca starch. The flour is combined with hot water and a dab of sesame oil. The dough is separated into pieces, and each piece is flattened using a roller or cleaver. The dumplings are assembled, placed on a dish lined with plastic wrap, and cooked in a steamer. Once cooked, the dumplings can be served with hot sauce or mustard.
Note that serving amounts and cooking time can vary for each cook. Adjust the recipe to your needs. Also thoroughly cook food by adjusting cooking time.
Prepare at least 568 g / 20 oz of shrimp for the filling.
Peel and de-vein the shrimp. Cut off the tail.
Cut the shrimp into small square pieces, and place in a bowl.
Open a 142 g / 5 oz can of bamboo shoots and cut into pieces about a third the size of the shrimp pieces. Place the bamboo shoots in the bowl with the shrimp.
Add a 1/2 tablespoon of sesame oil and a pinch of salt and pepper to the bowl.
Mix the contents in the bowl with a spoon or chopsticks.
Cover the bowl and place in the fridge until ready to use. It is recommended to use the filling within a couple of hours. The filling can also be frozen for longer storage.
Take out a steaming basket, metal pan, or ceramic dish.
Take some plastic wrap and line the inside of the basket, pan, or dish.
The dough consists of equal parts of wheat starch and tapioca starch. Using a measuring cup, measure 1/2 a cup of wheat starch.
Measure 1/2 a cup of tapioca starch and pour into the same bowl with the wheat starch.
Sprinkle some salt and mix the contents of the bowl.
For a more plump and soft skin, a dab of sesame oil, butter, or bacon fat can be added.
Butter or bacon fat is usually preferred.
Boil at least 1/2 a cup of water.
Slowly pour a small amount of the hot water (less than a tablespoon at a time) into the bowl with the starch mix.
Try kneading the starch mixture with your hands.
Repeat adding a small amount of hot water and kneading the dough until you have one ball of dough that sticks together and no flakiness. The ready dough does not have cracks (too dry), or stick to the hands (too wet). If it is too dry, then add some more hot water.
If it is too wet, then add more equal parts of wheat starch and tapioca starch.
Once the right dough consistency is reached, roll it into a snake shape about 1/2 inch in diameter.
Cut the snake shaped dough into 1-inch length pieces.
Use a roller or cleaver to flatten out the dough. A tortilla presser also works.
The dough pieces should be at least 6 inches in diameter after rolled out.
Take the filling out of the fridge.
Hold a dough piece with open palm and place about 1/4 diameter filling into the center of the dough piece.
Wrap the dough piece by folding and pleating with the other hand.
Place the finished product in the basket, pan, or dish.
Repeat the process for the other pieces of dough until the basket, pan, or dish is filled with some space between the dumplings to prevent the dumplings from sticking together.
Fill the steamer with at least 1 and 1/2 inches of water.
Cover the steamer and keep heat on until the water comes to a boil on the stove.
Place the basket, pan, or dish on a rack / stand within the steamer.
Cover the steamer again and wait for at least 10 minutes before turning off the heat.
Wait at least 5 minutes with the cover off before serving.
Enjoy!
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