HAR GAU RECIPE RECIPES

Steps:

• Wrappers: Mix the wheat starch, cornstarch, and salt together in a bowl. Add in the boiling water to the mix and stir till the dough is moist all over. Cover it with a towel and let sit for approximately 20 min. While the dough is sitting, begin preparing the filling. Remove the shells from the shrimp, and devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cool water, drain and place in a bowl with the other filling ingredients. Turn the dough onto a lightly floured cutting board and knead till smooth. Add in the veg. oil, a tsp. at a time, kneading the dough after each addition. The dough should be smooth and shiny. Cut the dough into two equal pcs. Roll each piece into a 15-inch cylinder. Split each cylinder into 1-inch pcs, and form each piece into a ball. Cover the dough while you are making the dumplings to prevent it from drying. Dumplings: Roll a portion of the dough into a 3- to 3 1/2-inch circle. Place about a tsp. of filling in the center, and fold the skin in half, forming a semicircle or possibly half-moon shape. Press to seal the edges. Cover the dumpling with a damp cloth while you are making the remaining dumplings. Steaming: Line the bottom of the steamer with Napa cabbage or possibly a damp cloth to keep the dumplings from sticking. Steam the dumplings till translucent/soft (this will take approximately 18 to 20 min). Serve immediately with the soy sauce and chili oil. This recipe yields about 30 dumplings. Comments: Har gow are plump dumplings with a pleasing, pleated translucent/soft skin and tasty shrimp filling. Though a delicate steamed treat, they're sturdy sufficient to withstand being served with soy sauce and even warm red chili sauce. Yield: 30 dumplings

Steps:

• To make wrappers, combine wheat starch, cornstarch, and salt in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Cover and let rest for 20 minutes.
• To prepare filling, shell, devein, and coarsely chop shrimp. Place in a bowl with remaining filling ingredients; mix well.
• On a lightly floured board, knead dough until smooth. Add cooking oil, a teaspoon at a time, kneading to blend after each addition until dough glistens and feels satiny. Divide dough in half. Roll each half into a 15-inch long cylinder. Cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball. Cover dough to prevent drying.
• To shape each dumpling, roll a portion of dough into a 3- to 3-1/2-inch circle. With your fingers, press edges of dough to make slightly thinner. Place a rounded teaspoon of filling in center of dough; fold dough over filling to form a semicircle. Pinch edges together to seal. Cover with a damp cloth while shaping remaining dumplings.
• Prepare a wok for steaming*. Line the bottom of a steamer with a small damp cloth. Arrange dumplings on cloth without crowding. Cover and steam until dumplings are translucent, 18 to 20 minutes.
• Serve dumplings hot or cold with soy sauce and chili oil for dipping.