Dim Sum — Har Gow (虾饺 — Steamed Shrimp Dumplings)

Ingredients

• DOUGH
• 200g wheat starch, or tapioca flour for chewier texture
• 75g potato starch
• 5g salt
• 200ml boiling water
• 15ml neutral oil
• FILLING
• 280g shrimp, 16/20 size, peeled, deveined, halved lengthwise
• 40g bamboo shoots, finely diced
• 15g Chinese chives, minced
• 10g ginger, finely minced
• 15ml soy sauce
• 10ml sesame oil
• 5ml Shaoxing wine
• 2g white pepper
• 1 tsp sugar

Method

1. 1
   Whisk wheat starch, potato starch, and salt together in a bowl; pour boiling water over the dry ingredients while stirring with chopsticks until a shaggy dough forms.
2. 2
   Knead the dough for 2 minutes until smooth and slightly warm; add 15ml oil and knead for 1 minute more until the dough is silky and no longer sticky.
3. 3
   Combine shrimp, bamboo shoots, Chinese chives, ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, and sugar in a bowl; toss gently to combine.
4. 4
   Divide dough into 12 equal pieces; roll each into a ball, then flatten with a dampened palm into a 7cm disc, keeping edges thinner than the center.
5. 5
   Place 1 tbsp filling in the center of each wrapper; fold the wrapper in half and pleat the curved edge 4–5 times, crimping firmly to seal.
6. 6
   Oil a steaming basket and arrange dumplings seam-side up without touching; steam over boiling water for 7–8 minutes until the wrappers are translucent and filling is opaque.
7. 7
   Serve immediately with dipping sauce (soy sauce, vinegar, chili oil, and sesame oil).