Har gow (shrimp dumplings (25-30 dumplings

• Seafood

  • 10 oz Prawns, large

• Refrigerated

  • 1 Egg white

• Pasta & Grains

  • 1 1/4 cups Wheat starch

• Baking & Spices

  • 1 tsp Corn flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/4 cup Tapioca flour

• Oils & Vinegars

  • 1 tsp Oil
  • 1/2 tsp Sesame oil

• Liquids

  • 1 cup Water

Found on whattocooktoday.com

Description

Directions

• Mix the wheat starch and tapioca starch into the mixing bowl and pour the boiling water into the bowl and stir with a spoon, then use your hand to knead into a dough
• Place the dough on a slightly greased surface and let it stand for 1 minute
• Add the oil and knead again until the dough is soft
• Divide the dough into 3 equal pieces and roll them into long strips
• Cut each strips into 5 equal portion of dough and you will get 15 doughs
• Cut each shrimp into 3-4 large chunks and then add in the seasoning and keep in fridge for 15 minutes
• Flatten each dough and roll into about 4-inch circle. Place about 3-4 shrimp pieces in the middle of the flatten dough and start pleating from one end while pinching to seal. Or you can just wrap into half circle without pleating too
• Brush each dumpling with some oil. Place them on a greased steamer and steam for 5 - 7 minutes or until the skin is transparent and the filling is firm and pinkish in color. Let them stand for about 1 minute before serving them hot