Har Gau
(Translucent Shrimp Dumplings)
Dim Sum Recipe
Ingredients:
Wrappers:
1 cup wheat starch
1/3 cup cornstarch
1/4 teaspoon salt
1 cup boiling water
Filling:
3/4 pound medium raw shrimp
1/4 cup finely chopped bamboo shoots
1 egg white
1 tablespoon cornstarch
1 teaspoon rice wine or dry sherry
1 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 tablespoons cooking oil or solid vegetable shortening
Soy sauce and chili oil
Preparations:
Wrappers: Mix the wheat starch, cornstarch, and salt together in a bowl. Add the boiling water to the mixture and stir until the dough is moist all over. Cover it with a towel and let sit for approximately 20 minutes.
While the dough is sitting, begin preparing the filling. Remove the shells from the shrimp, and devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl with the other filling ingredients.
Turn the dough onto a lightly floured cutting board and knead until smooth. Add the cooking oil, a teaspoon at a time, kneading the dough after each addition. The dough should be smooth and shiny.
Cut the dough into two equal pieces. Roll each piece into a 15-inch cylinder. Split each cylinder into 1-inch pieces, and form each piece into a ball. Cover the dough while you are making the dumplings to prevent it from drying.
Dumplings: Roll a portion of the dough into a 3 to 3 1/2-inch circle. Place about a teaspoon of filling in the centre, and fold the skin in half, forming a semicircle or half-moon shape. Press to seal the edges. Cover the dumpling with a damp cloth while you are making the remaining dumplings.
Steaming: Line the bottom of the steamer with Napa cabbage or a damp cloth to keep the dumplings from sticking. Steam the dumplings until translucent (this will take approximately 18 - 20 minutes).
Serve immediately with the soy sauce and chili oil
Makes about 30 dumplings.
Courtesy of Celebrity Master Chef MartinYan.
