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1
To make the filling, toss the shrimp with 1/4 teaspoon of the salt, put them in a strainer, and rinse under cold water.
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2
Transfer the shrimp to a paper towel and blot dry.
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3
Chop the shrimp into peanut-size pieces; halve each shrimp lengthwise first to make it easier.
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4
Put the shrimp into a bowl and add the pork fat, bamboo shoots, and scallion.
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5
Stir with chopsticks or a fork to evenly distribute the ingredients.
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6
In a small bowl, combine the remaining 1/2 teaspoon salt, the cornstarch, sugar, white pepper, rice wine, and sesame oil, stirring to dissolve the cornstarch.
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7
Pour the seasonings over the shrimp mixture.
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8
Stir with chopsticks or a fork to ensure that all the shrimp are well coated.
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9
Cover with plastic wrap and set aside for 30 minutes or refrigerate for up to 4 hours to marinate.
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10
Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log.
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11
Cut the log into 8 equal pieces.
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12
Follow the instructions on Forming Wrappers from Wheat Starch Dough (page 133) to shape circles that are each 3 to 3 1/4 inches in diameter.
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13
Before assembling the dumplings, line steamer trays and baking sheets with parchment paper, then oil the paper.
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14
To assemble a dumpling, hold a wrapper in a slightly cupped hand.
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15
Use a bamboo dumpling spatula, dinner knife, or fork to scoop up about 2 teaspoons of filling and place it slightly off-center toward the upper half of the wrapper, gently pressing to flatten slightly and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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16
Then fold, pleat, and press to enclose the filling and create a pleated crescent (see page 29), finishing it by pinching the rim together between your fingers into a thin layer of dough that resembles a crown; this prevents the edge from being unpleasantly thick once cooked.
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17
If the skin breaks, dab a tiny bit of oil on the area and try smoothing out and patching up the wrapper.
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18
For the pouchy har gow shape, lightly press the unpleated side of the dumpling against the knuckle of a bent finger; this will softly arch the dumpling forward.
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19
If this shape proves too challenging, simply form a half-moon (see page 26).
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20
Set the finished dumpling in a prepared steamer tray.
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21
Assemble more dumplings from the remaining wrappers before working on the next batch of dough.
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22
Space them about 1/2 inch apart; if using a metal steamer tray, keep the dumplings 1 inch away from the edge where condensation will collect.
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23
Place overflow dumplings on the baking sheet with a good 1/2 inch between each and cover with plastic wrap.
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24
Once assembled, the dumplings should be cooked as soon as possible, because they cannot be refrigerated uncooked.
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25
Steam the dumplings over boiling water (see page 17 for guidance) for about 6 minutes, or until they have puffed slightly and are glossy and translucent.
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26
Remove each tray and place it atop a serving plate.
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27
Serve hot with soy sauce and chile garlic sauce.
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28
Cooked dumplings can be refrigerated, then steamed for about 3 minutes before serving.
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29
Cooked dumplings can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed for 3 to 5 minutes.
