Har Gau - {Xia Jiao}

Recipe Ingredients

		Wrappers
1 cup	237ml	Wheat starch
1/3 cup	20g / 0.7oz	Cornstarch
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Boiling water
		Filling
3/4 lb	340g / 11oz	Medium raw shrimp
1/4 cup	36g / 1.3oz	Finely-chopped bamboo shoots
1		Egg white
1 tablespoon	15ml	Cornstarch
1 teaspoon	5ml	Rice wine or dry sherry
1 teaspoon	5ml	Sesame oil
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		Cooking
1 1/2 tablespoons	22ml	Cooking oil
		= (or solid vegetable shortening)
		Soy sauce - to taste
		Chili oil - to taste

Recipe Instructions

Wrappers: 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 devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl with the other filling ingredients.

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. Split each 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.

Dumplings: 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.

Steaming: Line the bottom of the steamer with Napa cabbage or a damp cloth to keep the dumplings from sticking. Steam the dumplings until translucent (this will take approximately 18 to 20 minutes). Serve immediately with the soy sauce and chili oil.

This recipe yields about 30 dumplings.

Source:
Chinese Cuisine at - http://www.chinesefood.about.com/library/blrecipe270.htm

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