Har Gow from tasteasianfood.com

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ tsp or 1g

• Water

  Plain, clean water

  ⅝ cup or 142g

• Prawns

  Frozen, raw, peeled - Coles

  100g

• Bamboo shoots

  Raw

  50g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Cornstarch

  5g

• Wine

  Alcoholic beverage, dessert, sweet

  14g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Har Gow Dumpling Flour

  flour

  100g

Directions

1. The dough. Mix the wheat starch, tapioca starch, and salt in a mixing bowl. Add the boiling water into the mixing bowl. Stir the mixture vigorously until it looks like snowflakes. Add the oil. Knead the dough until soft and pliable. Cover it and let it relax for 5 minutes. Put it on a work surface and roll it into long strips. Cut dough into small portions, 15-20g each. Roll out the dough, and wrap the shrimp filling with the wrapper.
2. The filling Clean and devein the shrimps. Marinate with salt for 5 minutes and wash thoroughly under running water. Chop the shrimp coarsely. Chop the bamboo shoots into small pieces. Mix the shrimps, bamboo shoots, and the seasoning until it becomes sticky.
3. To steam Place the dumplings in the bamboo steamer. Steam for 6 minutes. Serve immediately.