Har Gao

Har Gow Filling    

3/4 lb shrimp, chopped

1/4 c bamboo shoots, chopped

1 tsp salt

1 tsp sesame oil

1/2 tsp sugar

1 egg white

2 tbsp cornstarch

 Combine all ingredients.  Chill for 1 hour.

Har Gow Wrappers

1 c wheat starch

1/2 c tapioca starch

1/2 tsp salt

1 c boiling water

2 tbsp oil

Combine dry ingredients.  Add boiling water and mix.  Cover and let rest for 10 minutes.  Add oil and knead until a smooth dough forms.  Cover and set aside until filling is ready. 

Divide dough into 24 equal pieces.  Roll each piece into a ball then flatten into a 3" circle.  A tortilla press is very handy to have, but a rolling pin or a cleaver will also work. 

Make pleats close together in one section of wrapper.  I usually make 5 or 7 pleats.  The pleats will naturally create a well.  Place filling (scant #60 scoop) in well.  Pinch edges of wrapper together.  Bend each dumpling to form a crescent.  Place on parchment paper in a steamer.  Steam for 15 minutes.  Serve with shoyu.