Ha gow

Yield: 24 servings

Measure Ingredient
Filling:
Wheat starch for dusting
½ pounds Raw shrimp, peeled and chopped
¼ pounds Precooked salad shrimp, chopped
2 ounces Pork fat, chopped fine
¼ cup Bamboo shoots, chopped
¼ teaspoon Ground white pepper
¼ teaspoon Grated fresh ginger
½ teaspoon Salt
½ teaspoon Sesame oil
1 tablespoon Chopped green onion
1 Egg white
1 tablespoon Dry sherry
1 tablespoon Cornstarch
Dough:
2 tablespoons Potato starch
1 cup Wheat starch
¼ teaspoon Salt
½ cup Boiling water, plus
3 tablespoons Boiling water
1 teaspoon Lard

Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes. Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough. Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball. Keep the remainder of the dough covered with the bowl. Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter. Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon.

Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air. If you wish, you can form little pleats in the dough for added decoration. Steam on an oiled bamboo steaming rack for 12 minutes. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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