Ingredients:
- Transparent Dumpling Dough:
- 1 cup wheat starch
- 3 TB potato starch
- 1/4 tsp salt
- 1 cup boiling water
- 1 TB lard
- Filling:
- 1/4 cup bamboo shoots, rinsed and minced
- 3/4 cup raw shrimp, shelled and deveined
- 2 TB ground pork fat
- 1 TB cornstarch
- 1 egg white
- 1 TB oyster sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp Chinese rice wine or pale dry sherry
Preparation:
Har Gau Dough:
Combine the wheat starch and the potato starch. Stir in the salt. Gradually add the boiling water, stirring. Wait 5 minutes until the dough has cooled but is still warm, and mix in the lard, a bit at a time. Work the dough until it is smooth and the lard is mixed in.
Filling: Mince the shrimp finely. Combine the egg white and the cornstarch. Mix all the filling ingredients together. Refrigerate while preparing the dough.
Let the dough rest for at least 15 minutes.
To prepare the wrappers: Lay a large section of wax paper on the table. Take a heaping teaspoon of dough (approximately 1-inch in diameter when balled), roll into a ball and flatten. Lay the dough out on the wax paper and roll out until it is approximately three inches in diameter. Cover the wrappers to keep from drying out while preparing the rest.
To Prepare the Dumplings: Take a level teaspoon of filling and place in the middle of the wrapper, spreading it out so that it is not too thick in the middle (otherwise the wrapper may break). Gently fold the wrapper over the filling. Pleat the edges to seal. Continue with the remainder of the dumplings.
To Cook the Dumplings: Steam the dumplings over boiling water until they are transparent. Serve hot with chili oil dipping sauce.
Combine the wheat starch and the potato starch. Stir in the salt. Gradually add the boiling water, stirring. Wait 5 minutes until the dough has cooled but is still warm, and mix in the lard, a bit at a time. Work the dough until it is smooth and the lard is mixed in.
Filling: Mince the shrimp finely. Combine the egg white and the cornstarch. Mix all the filling ingredients together. Refrigerate while preparing the dough.
Let the dough rest for at least 15 minutes.
To prepare the wrappers: Lay a large section of wax paper on the table. Take a heaping teaspoon of dough (approximately 1-inch in diameter when balled), roll into a ball and flatten. Lay the dough out on the wax paper and roll out until it is approximately three inches in diameter. Cover the wrappers to keep from drying out while preparing the rest.
To Prepare the Dumplings: Take a level teaspoon of filling and place in the middle of the wrapper, spreading it out so that it is not too thick in the middle (otherwise the wrapper may break). Gently fold the wrapper over the filling. Pleat the edges to seal. Continue with the remainder of the dumplings.
To Cook the Dumplings: Steam the dumplings over boiling water until they are transparent. Serve hot with chili oil dipping sauce.
