Har Gow (Shrimp Dumplings)

Recipe by Hey Jude
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READY IN: 2hrs 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
  • Combine dip ingredients and set aside.
  • Sift flour and starch together; gradually add boiling water; add oil and let dough cool.
  • Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.
  • Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
  • To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.
  • Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).
  • Cover and steam 5 minutes.
  • Serve with dip.
  • These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.
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