Har Gow (shrimp Dumplings)

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• 1/2 lb shrimp, shelled,deveined and chopped into pieces
• 1 scallion, chopped fine (green onion)
• 4 whole water chestnuts, chopped fine
• 1 egg
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 tablespoon light soy sauce
• 1 tablespoon oil
• 1/4 cup tapioca flour
• 3/4 cup wheat starch
• 10 1/2 tablespoons boiling water
• 1 tablespoon oil
• 3 tablespoons light soy sauce
• 1 tablespoon sesame seed oil
• 1/2 teaspoon chili oil

Recipe

• 1 mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
• 2 combine dip ingredients and set aside.
• 3 sift flour and starch together; gradually add boiling water; add oil and let dough cool.
• 4 knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.
• 5 oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
• 6 to shape each dumpling- make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.
• 7 bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).
• 8 cover and steam 5 minutes.
• 9 serve with dip.
• 10 these can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.