Classic Har Gow Cantonese Shrimp Dumplings

Instructions

1. 1

   Coarsely chop two-thirds of the shrimp and finely mince the remaining third into a paste to help bind the filling.

2. 2

   Mix the shrimp with bamboo shoots, sesame oil, sugar, salt, white pepper, and egg white; stir in one direction until the mixture becomes bouncy and sticky.

3. 3

   In a heat-proof bowl, combine wheat starch and tapioca starch, then quickly pour in boiling water while stirring constantly with chopsticks.

4. 4

   Cover the dough and let it rest for 5 minutes, then knead in the lard or oil until the dough is smooth and white.

5. 5

   Roll the dough into a long cylinder and cut into small equal-sized discs, keeping them covered with a damp cloth to prevent drying.

6. 6

   Flatten each disc with the side of a greased cleaver or a rolling pin into a thin, translucent circle.

7. 7

   Place a small spoonful of filling in the center and fold the wrapper into a half-moon shape with 7 to 10 pleats on one side.

8. 8

   Steam the dumplings in a bamboo steamer lined with parchment paper for 6 to 8 minutes until the wrappers are translucent.