Water Chestnut and Shrimp Dumplings

1. Prepare Pork Fat

Bring 1.5 cups of water to a boil in a small pot. While the water is heating, place the 2 ounces of pork fat in a separate small pot and cook it for about 30 minutes until it becomes tender and easy to dice. Once the pork fat is tender, dice it into small pieces.

2. Prepare Filling

In a stand mixer with the paddle attachment, mix the 8 ounces of finely diced shrimp with 0.25 teaspoon of salt, 1 teaspoon of sugar, 1 lightly beaten egg white, 1.5 tablespoons of tapioca starch, 1.5 teaspoons of oyster sauce, 0.25 teaspoon of sesame oil, and a pinch of white pepper. Blend until well-blended and homogenous. Incorporate the diced pork fat, 0.5 cup of finely diced water chestnuts, 0.25 cup of finely sliced scallions, and 2 tablespoons of finely diced bamboo shoots. Transfer the filling to a shallow dish, cover it, and refrigerate for at least 4 hours or up to overnight to let the flavors meld together.

3. Prepare Dough

Combine 1.5 cups of wheat starch, 0.67 cups of tapioca starch, and 0.25 teaspoon of salt in the bowl of a stand mixer fitted with the dough hook attachment. Gradually pour in 1.19 cups of boiling water and mix on low speed, then drizzle in 3 tablespoons of melted lard or peanut oil. Continue mixing until the dough comes together into a smooth and elastic ball.

4. Knead Dough

Turn the dough out onto a clean work surface and knead it briefly to ensure it is cohesive and pliable. Divide the dough into small pieces, cover them with plastic wrap to prevent drying out, and roll each piece into a ball. On an oiled work surface, flatten each dough ball into a round using an oiled cleaver blade or a rolling pin.

5. Fill and Shape Dumplings

Place a spoonful of the chilled shrimp filling onto the center of each dough round. Slightly flatten the filling in the center to ensure even distribution. Fold the dough over the filling to form a half-moon shape and pleat the edges to seal the dumplings. The pleats will give the dumplings their classic har gau appearance.

6. Steam Dumplings

Arrange the dumplings in bamboo steamers lined with parchment paper or cabbage leaves to prevent sticking. Steam the dumplings in batches for about 7 minutes each, until the dough turns translucent and the filling is cooked through. The dough should be clear enough to see the filling inside. Serve the har gau hot, savoring the crisp texture of water chestnuts and the delicious shrimp filling. Enjoy!