With a translucent and chewy skin, har gow looks like it would be difficult to make, but it is actually much easier and totally worth it. The key is to use boiling water when making the dough and add shiitake mushrooms in the filling for some umami.
Makes 12 to 16 har gow
Ingredients
Shrimp Filling:
283 g (10 oz) shrimp, peeled, deveined, and chopped into small pieces
1/2 scallion, thinly sliced
2 dried shiitake mushrooms, rehydrated and finely diced
1 tbsp oyster sauce
1/4 tsp ginger, minced
1/8 tsp salt
Dough:
1/2 cup + 2 tbsp water, plus more for steaming
1/2 cup + 2 tbsp wheat starch
1/2 cup + 2 tbsp tapioca flour
1 tbsp vegetable oil
Instructions
Make the Filling:
In a bowl, combine the shrimp, scallion, shiitake mushrooms, oyster sauce, ginger, and salt. Mix until combined, then refrigerate until ready to make the har gow.
Make the Dough:
Boil 1/2 cup and 2 tbsp of water.
In another bowl, add wheat starch and tapioca flour. Slowly stream in boiling water into the bowl while stirring with chopsticks. When it is cool enough to touch, use your hands to knead it into a cohesive dough.
Add the vegetable oil and continue to knead until combined—it may seem like a lot of oil, just keep kneading.
Assemble and Steam:
Divide the dough into 16 equal pieces (for regular-sized) or 12 equal pieces (for large).
Work with one piece at a time and cover the rest with a towel. Roll it into a 3” circle (for regular-sized) or 4” circle (for large). Fill with the shrimp filling. Seal by pleating it into a crescent-moon shape.
Transfer to a steamer (you will need more than one level) with parchment paper and repeat for the rest of the dough.
Boil water for your steamer. When boiling, steam for 6 minutes. Then, remove from heat and serve.
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