![]() The pieces should be about the size of small peas. You want to chop it pretty well so that it will hold together inside your dumpling wrappers. Peel and devein the shrimp if you didn’t buy it that way.The instructions may seem long, but this recipe is so much easier than you think! Here’s how I do it: I use a pastry scraper/cutter to cut the dough into pieces, but a knife works, too. You can also use reusable silicone steamer basket liners or reusable cotton liners in your steamer baskets. To steam the har gow, I use bamboo steamers with parchment paper liners. You could also use the side of a cleaver, the bottom of a heavy (flat-bottomed) plate or skillet, a rolling pin, or some other heavy object to achieve the same result. ![]() Using this handy tool, I was able to get perfectly uniform, thin wrappers. Especially since I happen to have a cast-iron tortilla press because I love making my own corn tortillas. In Classic Deem Sum, the authors nonchalantly recommend a tortilla press for forming your har gow wrappers. It’s by the people behind my all-time most favorite dim sum restaurant, Yank Sing. I have this old dim sum cookbook, published in the 1980s. While I was developing this recipe, I was reading all sorts of shrimp dumpling recipes, both online and in cookbooks. If you don’t have dumpling flour, you can substitute wheat starch and tapioca starch in a 2:1 ratio (1 cup wheat starch and ½ cup tapioca starch.) Cornstarch or potato starch can also be substituted for tapioca starch. It is a mix of wheat starch and tapioca flour. I went to the Asian supermarket in search of wheat starch, but came across this Dumpling Flour, also called Hagou Flour. Researching shrimp dumpling recipes, I found that most called for a combination of wheat starch and either tapioca starch or cornstarch. What is the trick to making har gow wrappers at home? Any neutral-flavored cooking oil is fine-peanut, corn, canola, etc.)
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