Steamed Shrimp Stuffed Dumplings
|Raw shrimps||1 Pound, shelled and deveined finely chopped|
|Pork fat/Fatty bacon||2 Tablespoon, chopped|
|Scallion||1 Tablespoon, finely chopped|
|Water chestnuts||2 Tablespoon, finely chopped|
|Tapioca starch||1 Teaspoon|
|White pepper||1 Teaspoon (Leveled)|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Wheat starch||1 1⁄2 Cup (24 tbs), sifted|
|Tapioca flour||1⁄2 Cup (8 tbs), sifted|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Peanut oil/Vegetable oil||2 Tablespoon|
Combine the ingredients for the filling in a large bowl.
Stir in one direction, mixing thoroughly.
Refrigerate at least 1 hour.
Sift together the sifted wheat starch and tapioca flour into a large mixing bowl.
Gradually add hot water, stirring constantly, then add peanut oil and let dough cool a little.
Knead the dough until soft and smooth.
Divide the dough in half.
Keep one half covered in a bowl and place the other half on a lightly oiled surface.
Knead, then roll into a sausagelike shape about 1 inch (2.5 cm) in diameter.
Cut crosswise into pieces 1/2 inch (1.5 cm) wide.
Cover with a dry cloth to prevent the dough from drying out.
Brush some oil on one side of a cleaver, then flatten each small piece of dough between the blade and a flat surface by pressing evenly on the cleaver with the palm of your hand until the dough is very thin and about 2 1/2 inches (6 cm) in diameter. (A small oiled rolling pin may be used to roll out the dough instead of a cleaver.)
Place 1 heaping teaspoon of shrimp filling in the center.
Fold the edges together, pleating on one side.
Place the har goto on the lightly greased bamboo steamer.
First boil the water, then cover and steam for 5 minutes.