Har Gow (Shrimp Dumplings)

Har Gow or shrimp dumplings is my first choice when come to eating Dim Sum, I never stop at one basket :) First time making Har Gow, there are lot of room for improvement. First I omitted the soy sauce as I afraid it might darken the filling, this is a big mistake because it makes the filling not as tasty as the one selling outside, no doubt the skin is crystal clear. I prefer the filling to taste saltier.

To make the dumpling skin as thin as possible really very time consuming and after rolling it to the desire thickness, lifting the skin up from the surface is another challenge. It torns easily. Pleating the thin dumpling skin is another test, my har gow didn't get a beautiful pleat. I pleated it as gentle as I could to prevent the skin from tear...oh my, this is a big challenge! 

Recipe adapted from Rasa Malaysia.com with minor changes
Ingredients for filling:
340g medium shrimp
50g minced pork
20g minced jicama
1 egg white
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp salt
1 tsp finely grated ginger
3 tsp soy sauce
2 tbsp shaoxing wine
4 tsp tapioca starch or cornstarch
a dash of white pepper

Ingredients for crystal skin:
1.5 cups of wheat starch
2 tbsp tapioca starch
1 cup hot boiling water
1 tbsp oil or shortening
1/2 tsp salt

Step for filling:
1. Finely minced the shrimp and add in all ingredients for the filling. Mix until all incorporated and mixture almost has an elastic feel to it. Place in fridge for 2 hours.

Step for crystal skin:
1. Combined wheat starch and the tapioca starch together. Make a whole in the centre of the bowl, pour in hot water.
2. Add shortening and combine until a ball dough starts to form. You may use a pair of chopstick to mix the dough.
3. Transfer the dough into a lightly flour surface (I didn't flour the surface as the dough is not sticky) knead until the dough is smooth.
4. Divide the dough into 3 pics and form it into a cylinder shape. Cover it with a damp towel or wrap it with wrapping film. Let it rest for 15 mins.
5. Cut cylinder in 1 inch diameter and about a quarter inch thick pics.
6. Roll the dough out into round pics. You may use the round cookie cutter.
7. Evenly pleat the pleats and make sure each dumpling has an equal amount of filling.
8. Place dumplings on lightly grease banana leaves or baking sheet. Steam for 10 mins or until the dumpling skin turned translucent. Serve while the dumpling is hot.

I am submitting my post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker