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.