Dim Sum Har Gow (Shrimp Dumplings)

Instructions

1. 1

   Make the wrapper dough: mix wheat starch and tapioca starch together. Pour boiling water all at once into the starch mixture while stirring rapidly with chopsticks. Add oil. Knead immediately (it will be very hot) until a smooth, translucent dough forms. Cover and rest 10 minutes. This dough cannot be overworked — it will remain smooth and pliable.

2. 2

   Make the filling: roughly chop shrimp so you have a mix of larger pieces and paste. Combine with bamboo shoots, sesame oil, oyster sauce, Shaoxing wine, sugar, white pepper, and salt. Mix in one direction until the filling is slightly sticky.

3. 3

   Divide dough into 24 pieces. Flatten each into a thin round using the flat side of a cleaver or a lightly oiled rolling pin — the wrapper should be nearly translucent, about 1/16-inch thick. The thinner the wrapper, the better the texture.

4. 4

   Place 1 teaspoon filling in the center. Fold into a half-moon. Pleat one edge by making 6–9 folds while pressing against the flat back edge. The classic har gow has many tight pleats on one side.

5. 5

   Steam in an oiled bamboo steamer over high heat for 6–7 minutes until wrappers turn translucent and filling is pink and cooked through. The wrappers should be delicate and slightly sticky when done correctly. Serve immediately.