Har Gow (Dim Sum Shrimp Dumplings)
- For the filling
- 125 grams chopped shrimp
- 1 generous pinch freshly grated ginger
- 1 tablespoon sesame oil
- freshly grated peppers
- 1 tablespoon finely chopped onions (or leek)
For the dough: Place the wheat starch in a bowl and gradually knead in small amounts of boiling water until mixture is supple and smooth. Roll out thinly and cut into 8-10 cm (approximately 3-4 inch) circles. For the filling: Mix the shrimp, ginger, sesame oil and onion together and season with salt and pepper. Distribute the filling between the centers of the circles.
Fold the dumpling wrappers over and pleat the seam side to seal. Arrange in a bamboo basket and steam for 10 minutes. For the sauce: Mix the ingredients together. Serve the dumplings with the sauce.