Har Gow aka Crystal Dumpling

Ingredients:

150g shrimp ~ chopped finely

24 shrimp ~ cut halves

1-1/2 tsp salt

2 tsp sugar

1-1/2 tsp sesame oil

1/8 tsp white pepper

1 tsp cornstarch

Dough (24 wrappers)

120g wheat starch

40g potato starch

160ml boiling hot water (plus 10ml for adjusting)

20ml vegetable oil/shortening

Directions/Instructions:

1. In a bowl, add all the ingredients and let it rest for 30 mins.
2. Mix the two flours and add around 160ml-170ml (in dryer climate) boiling hot water.  Use a chopstick/spatula to stir in the water.  Mix well and cover with a lid and set aside for 5-10 mins.
3. Add 20ml vegetable oil/shortening.  Deal with the dough when it is still warm.  Knead everything together to form a ball.  The dough should be not too soft.  It should be quite firm, similar to common dumpling dough.  If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity.
4. Re-knead on cutting board until smooth on the surface.  Cover with a wet cloth and set aside for another 10 mins.
5. Divide 24 Har Gow out of the wrapper dough.  Brush a thin layer of oil on a wide slicing knife.  Shape the dough to a round disc about 10cm in diameter.  If you do not want to use a knife, try a rolling pin after flat it with a knife.  Be gent and do not break the wrapper.  Gently separate it from the board with the knife.  Take around 1 tablespoon of filling + 1 pcs cut shrimp in the center and assemble the Har Gow and pleat one side to seal.
6. Bring water to a boil on the stove.  Brush some oil on the lined paper (so the dumpling will not stick to the paper) and place them in a steamer and steam the dumplings for 8-10 mins with high fire.  Serve hot!