Top | Max Chan
Ha Gow (Shrimp Dumplings)
(recipe, Max Chan)
- 1 lb. raw shrimp, shelled, deveined, and finely chopped
- 1 tsp. salt
- 1 tsp. sesame oil
- ½ tsp. sugar
- 1 egg white
- 2 Tbsp. cornstarch
- 1 cup wheat starch
- ¼ cup tapioca starch
- 1 cup boiling water
- 2 Tbsp. vegetable oil
- Combine all the filling ingredients in a bowl and set aside while you make the wrappers.
- Mix the wheat starch and tapioca starch together in a large bowl. Pour in the boiling water and stir to moisten the ingredients. Let sit for 30 seconds to 1 minute. Knead the warm dough until smooth. Add the oil and knead it into the dough.
- Roll a portion of the dough into a long log and cut it into 1-inch-thick pieces. Roll each piece by hand into a round ball. Press each ball out into a 3-inch circle with a tortilla press, the oiled flat bottom of a glass, or the side of a well-oiled cleaver. Repeat until the dough is gone.
- Place a tablespoon of filling mixture in the center of a wrapper. Pull the edges around the filling and pinch them together at the top. Repeat until you have used up all the filling and/or wrappers.
- Steam the dumplings over high heat in a bamboo steamer or double boiler for 15 minutes, until done. Serve warm.