Har Gow

Ingredients

• 20 g Pork Fat
• 1 pcs Scallion
• 12 g Ginger
• 0.25 tsp White Pepper
• 0.75 tsp Kosher Salt
• 0.5 tsp Sesame Oil
• 1 tsp Shaoxing Rice Wine
• 120 g Wheat Starch
• 30 g Tapioca Starch
• 140 ml Boiling Water
• 2 tsp Vegetable Oil
• 2 pcs Cilantro
• 250 g Shrimp
• 40 g Bamboo Shoots

Method

1. Roughly chop most of {shrimp} and leave a few larger pieces for bounce. Finely chop {bamboo_shoots}, {pork_fat}, {scallion}, and {ginger}, then mix with the remaining {shrimp}, {white_pepper}, {kosher_salt}, {sesame_oil}, and {shaoxing_rice_wine} until the filling turns sticky and cohesive. Fold in {cilantro} if using, then chill so it firms and stays juicy.
2. In a heatproof bowl, combine {wheat_starch}, {tapioca_starch}, and a pinch of {kosher_salt}. Pour in {boiling_water} and stir quickly with chopsticks until shaggy, then knead in {vegetable_oil} while warm until smooth, glossy, and pliable. Cover well so the dough does not dry out.
3. Roll the warm dough into a log, cut into small pieces, and flatten each one. With a lightly oiled knife, press each piece into a thin round with a slightly thicker center, then fill with the chilled {shrimp} mixture and pleat closed into crescent dumplings. Keep the shaped dumplings covered so the wrappers stay supple.
4. Line a steamer lightly with oil, arrange the dumplings with space between them, and steam over high heat until the wrappers turn translucent and the {shrimp} is just cooked through and springy. Let them sit briefly to set the skins.
5. Transfer the dumplings straight to warm plates and finish with a tiny brush of {sesame_oil} for shine and aroma. Serve immediately while the skins are glossy and tender.