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Ingredients
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Shrimp Har Gow (2 pieces)
Pork Siu Mai (2 pieces)
Vegetable Dumplings (2 pieces)
Method
Shrimp Har Gow
- 1
Prepare the filling
Finely chop the shrimp and bamboo shoots. In a bowl, mix shrimp, bamboo shoots, cornstarch, sesame oil, sugar, salt, and white pepper until combined.
- 2
Make the dough
Mix wheat starch and tapioca starch. Add boiling water and stir until a dough forms. Knead in vegetable oil until smooth. Divide and roll into small disks.
- 3
Assemble the dumplings
Place filling in the center of each dough disk. Fold and pleat the dough to seal. Steam over parchment paper-lined steamer for 6–8 minutes.
Pork Siu Mai
- 4
- 5
Assemble the siu mai
Place a wonton wrapper in your hand, add filling in center, and shape the wrapper around filling, leaving top open. Flatten bottom for stability.
- 6
Steam the siu mai
Place siu mai in steamer lined with parchment paper. Steam for 8–10 minutes until cooked through.
Vegetable Dumplings
- 7
- 8
Assemble the dumplings
Place filling in the center of each dumpling wrapper. Fold and pleat to seal edges.
- 9
Steam the dumplings
Steam the vegetable dumplings for 6–8 minutes until wrappers are translucent and filling is heated through.
