Har Gow (ฮะเก๋า)

1.Using the back of a cleaver or knife, gently smash the shrimp just enough to break it down while retaining some texture. Add the sugar, salt, white pepper, and light soy sauce. Mix and knead until the shrimp becomes slightly sticky and cohesive. Add the egg white and cornstarch and mix well. Fold in the ginger, bamboo shoot, sesame oil, and rice bran oil until evenly distributed. Refrigerate the filling until ready to use.

2.Prepare the Har Gow wrapper. Combine the wheat starch and cornstarch. Pour in the very hot water and rice bran oil, stir to combine, then knead while the dough is still warm until smooth and uniform.

3.Roll the dough into a long log and cut into approximately 20 g portions. Keep any dough not being worked with covered with a damp cloth to prevent it from drying out.

4.Roll each portion into a ball and place it on a silicone mat. Cover with a thin sheet of plastic and roll into a thin wrapper. Using a 3–4 inch round cutter, trim into a neat circle. Har Gow dough has very little elasticity, so avoid pulling or stretching it while shaping, as it can tear easily.

5.Make approximately 4–5 small pleats along one side of the wrapper. Place the shrimp filling in the centre, fold the wrapper over, and gently press the edges together to form a half-moon shape, taking care not to stretch the dough. Repeat with the remaining wrappers and filling.

6.Arrange the Har Gow in a steamer, leaving a little space between each one. Steam over medium heat for approximately 6 minutes, or until the wrappers become translucent and the shrimp filling is cooked through. Serve hot with Chinkiang vinegar or light soy sauce.