Transparent Dim Sum (Har Gow)
Ingredients:
For the Wrappers:
200g wheat starch
100g tapioca starch
200ml boiling water
2 tbsp vegetable oil
For the Filling:
200g shrimp (finely chopped)
50g bamboo shoots (finely diced)
1 tsp sesame oil
1 tbsp soy sauce
1 tsp sugar
½ tsp white pepper
1 tsp cornstarch
Instructions:
Make the Dough
In a bowl, mix wheat starch and tapioca starch.
Slowly pour boiling water while stirring until a sticky dough forms.
Add vegetable oil and knead until smooth. Cover and set aside.
Prepare the Filling
Combine shrimp, bamboo shoots, sesame oil, soy sauce, sugar, pepper, and cornstarch. Mix well and refrigerate.
Shape the Wrappers
Divide the dough into small balls (about 10g each).
Roll each ball into a thin, round wrapper using a rolling pin.
Assemble the Dumplings
Place a small amount of filling in the center of each wrapper.
Fold the wrapper to enclose the filling, pleating the edges for a traditional look.
Steam the Dumplings
Line a bamboo steamer with parchment paper or cabbage leaves.
Arrange dumplings in the steamer without overlapping.
Steam over boiling water for 8–10 minutes.
Serve
Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
Enjoy these delicate and flavorful dumplings, perfect for any dim sum experience!