| RECIPES |
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| INGREDIENTS: Wrappers: 1 cup wheat starch 1/3 cup cornstarch 1/4 teaspoon salt 1 cup boiling water 1 1/2 tablespoons cooking oil Filling: 3/4 pound medium raw shrimp 1/4 cup finely chopped bamboo shoots 1 egg white 1 tablespoon cornstarch 1 teaspoon rice wine or dry sherry 1 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon white pepper PREPARATION: Mix the wheat starch, cornstarch, and salt together in a bowl. Add the boiling water to the mixture and stir until the dough is moist all over. Cover it with a towel and let sit for approximately 20 minutes. While the dough is sitting, begin preparing the filling. Remove the shells from the shrimp, and de-vein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain, coarsely chop (1/4 inch pieces) and mix with the other filling ingredients in a bowl. Turn the dough onto a lightly floured cutting board and knead until smooth. Add the cooking oil, a teaspoon at a time, kneading the dough after each addition. The dough should be smooth and shiny. Cut the dough into two equal pieces. Roll each piece into a 15-inch cylinder. Cut the cylinder into 1-inch pieces, and form each piece into a ball. Cover the dough while you are making the dumplings to prevent it from drying. Roll a portion of the dough into a 3 to 3 1/2-inch circle. Place about a teaspoon of filling in the center, and fold the skin in half, forming a semicircle or half-moon shape. Press to seal the edges. Cover the dumpling with a damp cloth while you are making the remaining dumplings. Line the bottom of the steamer with a damp cheesecloth to keep the dumplings from sticking. Steam the dumplings until translucent (this will take approximately 18 - 20 minutes). Serve immediately. |
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| HAR GAU (Steamed Shrimp Dumplings) |
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