Ha gow (Shrimp Dumplings)<< Back to list

Chinese, Main Dish, Seafood
lbshrimp, shelled, deveined, & chopped
cupchopped bamboo shoots
1tspsesame oil
1egg white
1cupwheat starch
cuptapioca starch
1cupboiling water
  1. Combine shrimp, bamboo shoots, salt, sugar, sesame oil, egg white, and cornstarch and chill for one hour.
  2. In a separate bowl, mix wheat starch, tapioca starch, and salt. Make a well in the middle and pour in boiling water. Stir well. Cover bowl and allow to rest for 10 minutes.
  3. Knead until a smooth dough forms, adding the oil. Set aside and keep covered until use.
  4. Roll portions of dough into a long roll and cut into walnut-sized pieces. Roll each piece by hand into smooth balls. Roll each into a thin circle, about 3" in diameter.
  5. Add about 1 tsp of filling in each wrapper, fold in half and seal the edges. Pleat edges and curve dumplings to form a crescent. Steam for 15 min.

2 dozen

  • Dough can be made ahead of time and kept at room temperature for one day.
    [kevin - 2009-12-24 01:27:41]

The staple of dim sum.



Dec 24, 2009

Jan 1, 2010

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