Har Gow (Shrimp Dumplings)

1. 1

   Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.

2. 2

   Combine dip ingredients and set aside.

3. 3

   Sift flour and starch together; gradually add boiling water; add oil and let dough cool.

4. 4

   Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.

5. 5

   Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.

6. 6

   To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.

7. 7

   Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).

8. 8

   Cover and steam 5 minutes.

9. 9

   Serve with dip.

10. 10

    These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.

* Per serving · 4 servings · Values may vary.

No additional tips available.