(about 42-48 dumplings)
While I was still living in Toronto, I took several evening cooking courses at George Brown College. Among them were two dim sum classes.
I loved those classes, and it wasn't until I left Toronto that I realised just how wonderful they had been. These were "hands on" classes where each student had their own workspace and prepared their own food, very unlike the classes I have come across in Dallas where you basically shell out a small fortune to squeeze between 15-20 individuals to watch someone else cook or prepare something.
Had I known how "special" these classes were at the time, I would have taken a lot more of them.
Har Gow was one of the dishes I learned to make and I still make it rather frequently. It freezes well, so I often double or even triple this recipe.
1 lb raw shrimp, cleaned and chopped
1/2 cup bamboo shoots, chopped
1 green onion, chopped
2 tbsp glutinous rice wine, or sherry
2 tbsp sesame oil
1 tbsp soy sauce
1 tsp salt, or to taste
2 tbsp tapioca starch
Toss all the ingredients together in a bowl. Cover and refrigerate for at least an hour, up to overnight.
3 cups wheat starch
4 tbsp tapioca starch
2 tbsp lard, or shortening, or olive oil
2 cups boiling water
Keep the dough under a damp cloth and break off small pieces, and roll them into little balls. Place each ball into a tortilla press, and press; this makes perfect circular wrappers. If you don't have a press, then roll each piece out by hand with a rolling pin. The ones I make in the tortilla press do make a slightly thicker wrapper, but that's the trade-off for getting them done faster.
Spray the bottom of a steamer lightly with oil or cover with cabbage leaves, and arrange the har gow in one layer with a bit of space between. Steam for about 5-8 minutes. *I add a minute if I'm steaming them directly from the freezer. Be careful not to steam them for too long as the wrappers can disintegrate.
Serve these with chinese mustard and chili paste.