Posted 2017/4/24
Shrimp dumplings, or har gow in Cantonese, have a thin and translucent wrapping made of wheat starch, tapioca starch, oil and a small amount of salt, added with boiling water. Traditionally, the wrapping should have at least seven and preferably ten or more pleats and is sticky and chewy. The filling contains shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame seed oil, soy sauce, sugar and other seasonings. The dumpling is steamed in a bamboo basket until translucent. It is usually served with soy sauce or red rice vinegar.
