Har Gow

These are the steamed shrimp dumplings that become opaque or translucent after steaming.

Ingredients
Har Gow Dough: Filling:
 * 2 TB Potato starch
 * 1 cup Wheat starch
 * 1/4 tsp salt
 * 1/2 cup boiling water, plus 3 TB Boiling water
 * 1 tsp lard
 * Wheat starch for dusting
 * 1/2 lb Raw shrimp, peeled and -chopped
 * 1/4 lb Precooked salad shrimp, -chopped
 * 2 ounces Pork fat, chopped fine
 * 1/4 cup bamboo shoots, chopped
 * 1/4 tsp Ground white pepper
 * 1/4 tsp Grated fresh ginger
 * 1/2 tsp salt
 * 1/2 tsp Sesame oil
 * 1 TB Chopped green Onion
 * 1 egg white
 * 1 TB Dry sherry
 * 1 TB cornstarch

Directions

 * 1) Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing.
 * 2) This will take about 2 minutes.
 * 3) Dough:Measure both starches and salt into a small mixing bowl.
 * 4) Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough.
 * 5) Do not overwork the dough. Quickly add the lard in little pinches and then knead until smooth.
 * 6) When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping.
 * 7) To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball.
 * 8) Keep the remainder of the dough covered with the bowl. Roll the small amount into a ball and place onto a floured marble board.
 * 9) Roll out into a circle about 3 inches in diameter.
 * 10) Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon.
 * 11) Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.
 * 12) If you wish, you can form little pleats in the dough for added decoration.
 * 13) Steam on an oiled bamboo steaming rack for 12 minutes.

Contributed by
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