A Cantonese dim sum classic, har gow are made by filling translucent wheat starch wrappers with shrimp filling and pleating them closed. Rolling the wrappers thin enough to turn translucent and forming neat pleats take skill.
Mix the wheat starch, cornstarch and salt. Add the boiling water and stir quickly, then add the olive oil and mix until a smooth dough forms. Wrap in plastic wrap and leave to rest for 10 minutes.
Finely chop the shrimp. Add the bamboo shoots, scallions, ginger, sesame oil, soy sauce and starch, and mix until the filling is sticky.
Roll the dough out thinly and cut out rounds. Place some filling in the center of each round, then fold and pleat the edges to seal it into a crescent shape.
Arrange the dumplings on lightly oiled steaming paper and steam over boiling water for 7 minutes, until the wrappers turn translucent and the shrimp turns pink.
Dust the dough with cornstarch rather than flour when rolling it out; otherwise, it may stick and tear. Allergens: contains wheat (gluten), crustaceans (shrimp) and sesame. The listed soy sauce is also a soy allergen.
Hamuru 10 dakika dinlendirince gerçekten daha saydam ve kolay şekillenir oldu, ilk denemede güzel sonuç aldım.
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