A common order when we go to Tea Houses or restaurant for Dim sum ~ Shrimp Dumpling. This is my first attempt on making Har Gow and I'm not too confident in rolling the skin until very thin. So it's not as translucent as I've expected it to be. Well, it is nice to give our hands on this delicate dish but thinking about making an assortment of dim sums to eat at home can be quite a challenge. I have to admit I can't do do. Imagine struggling in the hot kitchen and after having done with steaming, you would really love to sit down and enjoy your masterpiece ~ honestly quite impossible. I remember running into the dining room with my first batch of freshly steamed Har Gow for my family and watched them happily munching away. And when I finally got mine! It's already cold. So I stood at the kitchen counter eating freshly steamed ones while trying to complete the rest of the dumplings.
I made several batches of the usual shrimp dumpling and made a few that I thought would look like goldfish but eventually concluded it actually looks like shrimps!
Ingredients for fillings
2 tbsp Minced pork shoulder (optional)
1 tbsp egg white
1/4 tsp soy sauce
1/4 tsp salt
Dash of white pepper
1/2 tsp toasted sesame oil
1/4 tsp ginger, minced
1 tsp cornstarch
3 Tbsp minced bamboo shoots
- Mix all of the above ingredients together and set aside.
Ingredient for wrapper
1/4 cup tapioca starch
1 1/4 cup wheat starch
1/4 tsp salt
1 cup Boiling water
1 tsp corn oil
extra wheat starch for dusting
- In a large bowl, Combine wheat starch, tapioca starch and salt together.
- Add boiling water and corn oil and mix well with wooden spoon. Transfer the dough onto the table top dusted with extra wheat starch. Knead dough until smooth, soft and non-sticky (take care not to scald hand because the dough can be quite hot)
- Divide dough into 3 equal portions and roll each portion into a long log. Cut into small pieces about 1 inch long (about 20g) Place the cut pieces into the bowl and cover with damped cloth.
- Roll the small dough into a ball, use a plastic dough cutter and flatten the dough into a round disc.
- Gather and pinch 4 or 5 times along one side of the wrapper and making into a cup shape. Spoon the filling and seal the top of the wrapper
- Line on a bamboo steamer and steam at medium high heat for 8 to 10 minutes
Wheat starch and tapioca starch after adding hot water
Knead into a smooth, soft and non-sticky dough
Gather and pinch one side of wrapper, spoon in filling
Sealed dumpling
Dumplings ready to be steamed
