Cantonese Steamed Shrimp Dumplings (Har Gow) Recipe

Ingredients:

For the Shrimp Filling:

For the Wrapper:

Instructions:

Prepare the Shrimp Filling:

Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver).
In a mixing bowl, combine whole shrimp, minced shrimp, and all the other ingredients for the filling. Place in the fridge.

Make the Dough:

Put wheat starch, tapioca starch (or cornstarch/potato starch), salt, and lard (or cooking oil) into a mixing bowl.
Pour in water that has just been boiled (water at a lower temperature will result in failure).
Stir well with a pair of chopsticks, then knead with hands into a smooth, soft dough.

Shape the Wrapper:

Make a loop with the dough. Divide it into 12 equal pieces.
Lightly coat the working surface and the cleaver with oil.
Roll one piece of dough into a ball. Press it with the side of the cleaver while moving side to side to make a very thin wrapper.
Gently peel it off the cleaver (you may use a rolling pin to achieve this if you wish). Repeat to make the other wrappers.

Assemble the Dumplings:

Place a spoonful of filling in the middle of a wrapper (including one whole shrimp).
Hold with both hands. Pleat the far side of the wrapper by pressing with the index finger of one hand.
Push the near side of the wrapper forward with the thumb of the other hand. Seal all around to make a crescent shape.

Steam the Dumplings:

Heat up water in the pot on which you are going to place the steamer basket.
Scatter carrot slices in the basket, then place dumplings on top of each slice (this is to avoid sticking).
Place the basket in when the water is boiling. Cook with lid on over medium heat for 6 minutes (do not overcook).

Serve:

Leave the dumplings to cool a bit before gently removing them to serve (very hot dumpling skin tends to stick). You may dip them in a vinegary sauce if you wish.

Tips:

Storage: Keep uncooked dumplings in the freezer for up to 4 weeks. No need to defrost when steaming. Put them in a steamer filled with cold water (different from the instructions for fresh dumplings). Cook for 8 minutes after the water starts to boil.
Enjoy Your Cantonese Steamed Shrimp Dumplings!
These delicate dumplings are a classic in Cantonese cuisine, known for their translucent, chewy wrappers and juicy shrimp filling. They are perfect for a traditional dim sum meal or a special treat at home.