Lunch · 60 min · chinese

Shrimp Har Gow

Weeknight-friendly Chinese cooking: Shrimp Har Gow comes together in 60 minutes with shrimp, wheat starch, and not much else.

Ingredients

• 1 lb Shrimp
• 1 cup Wheat starch
• 0.33 cup Tapioca starch
• 0.25 cup Bamboo shoots
• 2 tbsp Lard
• 1 tsp Sesame oil
• 0.5 tsp White pepper
• 1 tsp Salt
• 0.5 tsp Sugar

Steps

1. Chop two-thirds of the shrimp coarse and mince the rest; the mix gives har gow its signature snappy-chewy bite. Toss with bamboo shoots, salt, sugar, white pepper, and sesame oil.
2. Whisk the starches with 3/4 cup of boiling water, then knead in the melted lard until smooth and pliable. Rest covered 20 minutes — the dough should feel like soft clay.
3. Roll into small balls and press each into a thin round, keeping the rest covered; this dough dries out fast.
4. Fill with a spoonful of shrimp, fold into a half-moon, and pleat the edge 7 times. The pleats are the test — har gow has at least seven.
5. Steam 8 minutes until the wrapper turns translucent and you can see the pink shrimp through it. Serve immediately; the wrapper toughens as it cools.

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