Har Gow and Siu Mai

Name: Har Gow and Siu Mai
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 500 g wheat starch; 600 g water; 500 g siu mai filling; 100 g bamboo shoots (washed, finely chopped, water blotted with a towel); 25 g lard

Steamed dim sum with wheat starch wrappers and a diced bamboo shoot shaomai filling.

35 min

Easy

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Ingredients

wheat starch 500 g

water 600 g

siu mai filling 500 g

bamboo shoots (washed, finely chopped, water blotted with a towel) 100 g

lard 25 g

Instructions

Prepare the filling

First wash and finely chop the bamboo shoots, then blot them dry with a clean towel. Mix them into the siu mai filling until evenly combined to form the dumpling filling.

Make the dough

Bring the water to a rolling boil and pour it over the sifted wheat starch (a clay basin works best). Stir immediately while pouring, then turn the mixture out onto a work surface and knead by hand until smooth. Add the lard and continue kneading until fully incorporated to form the wheat starch dough.

Wrap and steam

Use a knife to press the dough into thin sheets. Wrap each sheet around a portion of filling and shape into har gow dumplings. Steam over high heat for 5 minutes until cooked through.