Ha Gow
By: Anonymous
Published: Friday, February 12, 2010 - 3:50am

Ingredients




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

Preparation

1 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. 2 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. 3 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 d