Local Shrimp Har Gow Recipe

1. Make dough

In a heatproof bowl combine 1 cup wheat starch, 1/4 cup tapioca starch and 1/4 tsp salt. Stir to blend dry ingredients.

2. Pour 1/2 cup boiling water over the starch mixture, stirring immediately with a spatula until a shaggy dough forms. Let sit 1 minute.

3. Add 1 tablespoon vegetable oil and knead (in the bowl while still warm or on a lightly oiled surface) until a smooth, pliable, slightly tacky dough forms, about 1–2 minutes. Cover with a damp towel to keep from drying.

4. Divide dough into 12 equal pieces (about 18–20 g each). Roll each piece into a small ball, then flatten into 2 3/4–3 inch discs by pressing with your palm and rotating. Use a small rolling pin to roll each disc into a slightly thinner round (wrap should be thin but not paper-thin), dusting very sparingly with tapioca starch if sticking. Lightly brush each wrapper with a tiny amount of vegetable oil to keep pliable.

5. Prepare shrimp: pat the whole (1 cup) and chopped (1/2 cup) shrimp dry. Place both in a bowl. The roughly chopped shrimp gives texture; the whole shrimp keeps the filling cohesive.

6. Mince 1 teaspoon fresh ginger and slice 1 tablespoon scallion (green parts) very finely. Blanch 1/2 cup sea beans in boiling water for 20–30 seconds to remove excess brine, then immediately plunge into an ice bath, drain and chop coarsely. Pat dry.

7. Add 1 tsp light soy sauce, 1 tsp rice wine, 1/2 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp fine salt, 1/2 tsp cornstarch and 1/2 tsp egg white to the shrimp. Fold in minced ginger, sliced scallion and chopped sea beans until evenly combined. Mix gently but thoroughly so the mixture is slightly tacky and holds together. Taste a tiny bit by quickly cooking a small pinch in a hot pan and adjust salt if needed.

8. Portion filling into 12 equal portions (about 1 tablespoon each). Keep covered in the refrigerator while you finish rolling wrappers.

9. Place one wrapper in your non-dominant hand. Put one level tablespoon of filling near the center towards the base of your thumb. Use the other hand to fold and pleat: fold the wrapper over the filling and make 6–7 small pleats on one side, pressing gently to seal against the opposite edge to form the classic har gow crescent. Ensure the seam is tightly sealed so no juices leak during steaming. Repeat with remaining wrappers and filling. Lightly brush the finished dumplings with 1 teaspoon vegetable oil to prevent sticking.

10. Prepare steamer: bring 1 cup water to a boil in a wok or wide saucepan. Line a bamboo steamer or metal steamer basket with parchment paper with holes or cabbage/lettuce leaves; optionally scatter 2 slices ginger under the parchment. Arrange dumplings in the steamer with 1/2 inch space between them.

11. Steam dumplings over high heat for 6–8 minutes (6 minutes for smaller, 7–8 for plumper). Do not stack or overcrowd. Steam until wrappers turn translucent and shrimp is opaque and springy. During steaming, keep the lid closed and maintain a vigorous boil beneath.

12. Remove steamer from heat. Drizzle finished dumplings with 1/2 teaspoon sesame oil if desired. Serve immediately with a dipping sauce (light soy sauce, a little rice vinegar and thinly sliced ginger) and extra blanched sea beans on the side.