The benchmark of a Dim Sum chef's skill. Har Gow relies on a highly specialized dough made from wheat starch and tapioca starch, which turns completely translucent when steamed. The filling is pure, violently mixed shrimp and pork fat, engineered for an explosive, snappy texture rather than a soft paste.
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Treat the shrimp. Toss the raw shrimp with 1/2 tsp soda and let sit for 15 minutes . Rinse extremely thoroughly under cold water and pat completely dry. This is the secret to 'bouncy' shrimp.
The Filling. Roughly chop the shrimp. In a bowl, combine the shrimp, pork fat, salt, sugar, white pepper, and sesame oil. Mix vigorously in one direction for 3 minutes until it becomes a sticky, cohesive paste. Refrigerate.
The Dough. In a bowl, mix the wheat starch and tapioca starch. Pour the rapidly water directly over the starches. Stir quickly with chopsticks until a rough dough forms. Cover and rest for 5 minutes .
Knead the Dough. Add the lard/oil to the warm dough. Knead vigorously on a flat surface until it is perfectly smooth, white, and elastic. Keep it covered with a damp towel at all times; it dries out instantly.
Shaping. Cut a small piece of dough. Roll it into a thin circle using a specialized flat cleaver or rolling pin. The edges must be thinner than the center.
Pleating. Place a teaspoon of filling in the center. Fold the wrapper in half, pleating the front edge and pressing it against the flat back edge. A master makes 9 to 13 pleats.
. Line a bamboo steamer with perforated parchment paper. Place the dumplings inside. over water for 6-7 minutes . The wrappers will become translucent, revealing the pink shrimp inside.
Serve immediately. They become tough as they cool.
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