Har gow

Har gow are Cantonese steamed shrimp dumplings served as dim sum, with thin, translucent wrappers. Judy Leung’s recipe fills them with shrimp, chopped bamboo shoots and ginger. Oyster sauce, sesame oil and white pepper season the filling, which is mixed until sticky; the shrimp may be lightly mashed or cut into pieces rather than reduced to a smooth paste.^[1]

The wrapper dough in her preparation combines wheat starch with cornstarch or tapioca starch. Boiling water is mixed into the starches, followed by lard or oil, and the dough is kneaded until smooth. Small portions are rolled into circles, filled and folded before steaming. Leung serves the dumplings hot.^[1]