Har Gow is a classic dim sum dish consisting of translucent shrimp dumplings with a delicate yet flavorful filling. These dumplings are a delight to make and even more delightful to eat!
Ingredients: 250g shrimp, peeled and deveined. 1/4 cup bamboo shoots, finely chopped. 1/4 cup water chestnuts, finely chopped. 2 tablespoons cornstarch. 1/4 teaspoon salt. 1/4 teaspoon white pepper. 1/2 teaspoon sugar. 1/2 teaspoon sesame oil. 1 teaspoon vegetable oil. 1 package of dumpling wrappers.
Instructions: In a food processor, pulse the shrimp until finely minced, but not pureed. Transfer the minced shrimp to a mixing bowl and add bamboo shoots, water chestnuts, cornstarch, salt, white pepper, sugar, sesame oil, and vegetable oil. Mix well until the filling is thoroughly combined. Take a dumpling wrapper and place about a teaspoon of the shrimp filling in the center. Moisten the edges of the wrapper with water and fold it in half to form a half-moon shape. Pinch the edges to seal, creating pleats if desired. Repeat the process with the remaining wrappers and filling. Heat a large wok or non-stick skillet over medium-high heat. Add 2 tablespoons of vegetable oil and arrange the dumplings in a single layer, ensuring they do not touch. Cook for about 2 minutes, or until the bottoms are golden brown. Carefully pour 1/4 cup of water into the wok and cover immediately. Reduce the heat to medium and steam the dumplings for 3-4 minutes or until the wrappers are translucent and the filling is cooked through. Serve hot with your choice of dipping sauce, such as soy sauce with a splash of vinegar and a pinch of sugar.
Prep Time: 30 minutes
Cook Time: 10 minutes
Island Stone Pub
