These steamed Cantonese shrimp dumplings, a dim sum staple, are distinguished by their thin, translucent wrappers that reveal a juicy and crunchy filling.
Ingredients
- 300 g Peeled raw shrimp
- 150 g Wheat starch
- 60 g Tapioca starch
- 250 ml Water
- 2 tbsp Neutral oil
- 30 g Canned young bamboo shoots
- 1 tsp Sugar
- to taste Salt
- to taste White pepper
- 1 tsp Sesame oil
- 1 tsp Shaoxing wine
- 1 tsp Light soy sauce
- 4 leaves Napa cabbage
Method
- Roughly chop the shrimp and bamboo shoots, then mix with the salt, sugar, white pepper, Shaoxing wine, light soy sauce, sesame oil, a little tapioca starch, and a drizzle of neutral oil. Knead the filling until it becomes sticky and elastic. Set aside in the refrigerator while you prepare the dough.
- Prepare the translucent dough according to the quick method in the prepared component. Cover immediately with a damp cloth to prevent drying.
- Divide the dough into equal walnut-sized balls. Keep the rest covered while shaping.
- Using an oiled flat knife, flatten each ball on a lightly oiled surface into a thin disk, with the edges thinner than the center.
- Place a portion of filling in the center of each disk. Fold in half, pinching the top edge to form even pleats, then press firmly to seal against the bottom edge.
- Line the steamer basket with Napa cabbage leaves. Arrange the har gow, leaving space between them so they do not stick together.
- Steam over high heat until the wrappers become translucent and the shrimp are pink, about six to eight minutes.
- Let rest for one minute off the heat before serving, so the wrapper firms up slightly.
Nutrition
Per serving
- Energy
- 357.3 kcal
- Protein
- 19.14 g
- Carbohydrate
- 48.57 g
- Fat
- 9.21 g
- Fibre
- 1.06 g
- Calcium
- 66.62 mg
- Iron
- 2.53 mg
- Magnesium
- 41.47 mg
