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Ha Gow (Shrimp Dumplings)

(recipe, Max Chan)


    1. 1 lb. raw shrimp, shelled, deveined, and finely chopped
    2. 1 tsp. salt
    3. 1 tsp. sesame oil
    4. ½ tsp. sugar
    5. 1 egg white
    6. 2 Tbsp. cornstarch
    1. 1 cup wheat starch
    2. ¼ cup tapioca starch
    3. 1 cup boiling water
    4. 2 Tbsp. vegetable oil


    1. Combine all the filling ingredients in a bowl and set aside while you make the wrappers.
    2. 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.
    3. 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.
    4. 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.
    5. Steam the dumplings over high heat in a bamboo steamer or double boiler for 15 minutes, until done. Serve warm.