Har Gow (Shrimp Dumplings)

Mix the filling

Combine the chopped shrimp, bamboo shoot, light soy sauce, sesame oil, Shaoxing wine, cornstarch and white pepper in a bowl, stir well, and refrigerate for thirty minutes.

Make the dough

Whisk the wheat starch and tapioca starch together in a heatproof bowl, then pour in the boiling water all at once while stirring quickly with a spoon until it forms a rough, translucent dough.

Knead the dough

Once cool enough to touch, add the lard and knead the dough on a lightly tapioca-dusted surface for three minutes until smooth and pliable.

Rest the dough

Cover the dough with a damp cloth and let it rest for fifteen minutes so it becomes easier to roll thin.

Shape the wrappers

Divide the dough into small balls, and using a greased cleaver or rolling pin, flatten each into a thin, roughly round wrapper about seven centimetres across.

Fill and pleat

Place a spoonful of filling in the centre of each wrapper, fold it over, and pinch four to six pleats along one edge to seal it into a half-moon shape.

Steam the dumplings

Line a steamer basket with parchment or cabbage leaves, arrange the dumplings with space between them, and steam over high heat for six minutes until the wrappers turn glossy and translucent.

Serve

Lift the dumplings out carefully with a thin spatula and serve immediately while the wrappers are still hot and delicate.