Har gow: crystal shrimp dumplings (虾饺)

Step 1

Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver).

Step 2

In a mixing bowl, combine whole shrimp, minced shrimp and all the other ingredients for the filling. Place in the fridge.

Step 3

Put wheat starch, tapioca starch(or cornstarch/potato starch), salt and lard (or cooking oil) into a mixing bowl.

Step 4

Pour in water that has just been boiled (water at lower temptation will result in failure).

Step 5

Stir well with a pair of chopsticks, then knead with hands into a smooth, soft dough.

Step 6

Make a loop with the dough. Divide it into 12 equal pieces.

Step 7

Lightly coat the working surface and the cleaver with oil.

Step 8

Roll one piece of dough into a ball. Press it with the side of the cleaver while moving side to side to make a very thin wrapper.

Step 9

Gently peel it off the cleaver (you may use a rolling pin to achieve this if you wish). Repeat to make the other wrappers.

Step 10

Place a spoonful of filling in the middle of a wrapper (including one whole shrimp).

Step 11

Hold with both hands. Pleat the far side of the wrapper by pressing with the index finger of one hand.

Step 12

Push the near side of the wrapper forward with the thumb of the other hand. Seal all around to make a crescent shape.

Step 13

Heat up water in the pot on which you are going to place the steamer basket.

Step 14

Scatter carrot slices in the basket, then place dumplings on top of each slice (this is to avoid sticking).

Step 15

Place the basket in when the water is boiling. Cook with lid on over medium heat for 6 minutes (do not overcook).

Step 16

Leave the dumplings to cool a bit before gently removing them to serve (very hot dumpling skin tends to stick). You may dip them in a vinegary sauce if you wish.

Step 17

Keep uncooked dumplings in the freezer for up to 4 weeks. No need to defrost when steaming.

Step 18

Put them in a steamer filled with cold water (different from the instructions for fresh dumplings). Cook for 8 minutes after the water starts to boil.