Dim Sum Har Gow Shrimp Dumplings

Ingredients

• 1 cup cup Wheat starch
• 1/4 cup cup Tapioca starch
• 3/4 cup cup Boiling water
• 8 oz oz Raw shrimp, peeled and deveined
• 1/4 cup cup Bamboo shoots, finely diced
• 2 tbsp tbsp Pork fat or diced ham(optional)
• 1 tsp tsp Shaoxing wine
• 1 tsp tsp Sesame oil
• 1 tsp tsp Cornstarch
• 1/4 tsp tsp White pepper
• 1/2 tsp tsp Salt
• 1/4 tsp tsp Sugar
• 1 tsp tsp Vegetable oil

Instructions

1. 1

   Chop half the shrimp into a fine paste and cut the rest into 1/4-inch pieces. Mix in bamboo shoots, pork fat, Shaoxing wine, sesame oil, cornstarch, white pepper, salt, and sugar. Chill the filling 20 minutes.

2. 2

   In a bowl, combine wheat starch and tapioca starch. Pour in boiling water while stirring, then knead with vegetable oil until a smooth, soft dough forms. Cover and rest 10 minutes.

3. 3

   Knead the dough 2 minutes, roll into a log, and cut into 12 pieces. Keep pieces covered with a damp towel as you work.

4. 4

   Roll each piece into a 3-inch circle (a flat knife or small rolling pin works well; the dough is delicate). Place 1 tablespoon of filling in the center and pleat into a crescent, pinching to seal. Repeat for all dumplings.

5. 5

   Line a steamer with parchment and arrange dumplings 1 inch apart. Steam over high heat for 8-10 minutes until skins are translucent and filling is bouncy.

6. 6

   Serve hot immediately, as the wrappers firm up as they cool.