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Chinesesnackdairy-free
Cantonese Dim Sum: Har Gow (Crystal Shrimp Dumplings) & Siu Mai (Pork & Shrimp Dumplings)
Born in the teahouses of Guangdong province, these two dumplings are the twin pillars of Cantonese yum cha tradition, served since the 19th century alongside pots of oolong and pu-erh tea. Har gow's translucent wheat starch wrapper and Siu mai's open-topped golden cup are the benchmarks by which any dim sum kitchen is judged.
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Instructions
- 1
MAKE THE HAR GOW DOUGH: Combine wheat starch, tapioca starch, and salt in a heatproof bowl. Pour 180ml boiling water directly over the starches all at once and immediately stir vigorously with a wooden spoon until a shaggy dough forms. Add the lard or shortening and knead inside the bowl for 2 minutes until the dough is smooth, pliable, and slightly translucent. Cover tightly with plastic wrap and rest for 15 minutes. The dough should be soft but not sticky.
- 2
MAKE THE HAR GOW FILLING: Roughly chop 200g of the shrimp into a coarse paste using a cleaver or knife — you want texture, not a smooth puree. Slice the remaining 100g of shrimp into 1cm pieces. Combine all shrimp with the diced bamboo shoots, sesame oil, soy sauce, sugar, salt, white pepper, and tapioca starch in a bowl. Mix vigorously in one direction for 90 seconds until the mixture becomes slightly sticky and cohesive. Refrigerate for 20 minutes to firm up.
- 3
MAKE THE SIU MAI DOUGH: Combine flour and salt in a bowl. Mix the boiling water and cold water together, then pour into the flour while stirring. Mix until a rough dough forms, then turn out and knead on a lightly floured surface for 5 minutes until smooth and elastic. Wrap in plastic and rest for 20 minutes.
