Shrimp Dumplings AKA Har Gao

This is one of our favorite Dim Sum dumplings. It's the primary reason we had to learn how to make wrappers.

• Ingredients
Crystal Dumpling Wrappers:
• 1/2 c wheat starch or cornstarch
• 1/2 c potato or tapioca starch
• 2/3 c boiling water
• 1 Tbsp oil

Mix together dry ingredients in a bowl. Add boiling water and stir until all of the water is absorbed. Rest the dough for about 10 mins so you won't burn your hands. When cool, knead the dough until it is smooth and feels like play dough, then work in the oil a little at a time.

• Ingredients
Filling:
• 1 lb shrimp (about 2 cups)
• 1/4 c white woodear mushrooms
• 1 oz pork back fat (about 2 Tbsp)
• 3/4 tsp salt
• 1 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1 1/2 tsp cooking white
• 1/2 tsp cornstarch
Peel and devein the shrimp. Chop the mushrooms. Mince the pork fat. Mix everything together until filling becomes sticky, proceed to filling the dumplings.

Making the Dumplings:

Divide the dough into small pieces the size of a walnut.

Using a small rolling pin, roll the dough into a thin disk; roll the edges of the disk to make it thinner than the center.

Pleat and pinch half of the wrapper to form a small cup, fill the cavity with the shrimp filling.

Fold the other half of the wrapper over so it meets pinched edges and encloses the filling.

Steam 8 minutes and serve. Yields 12-15 dumplings.