Har Gau (Shrimp Dumplings)
4 cups tapioca flour
1 tablespoon granulated sugar
1 package yeast
1/2 cup hot milk (120-1300)
3/4 cup hot water (120 - 1300)
2-1/2 tablespoons pork fat
3/4 pound shrimp, shelled, deveined, washed, dried & diced
1 teaspoon salt
1-1/2 teaspoons granulated sugar
1/2 egg white, beaten
1-1/2 tablespoons tapioca flour
2 teaspoons oyster sauce
1 teaspoon sesame oil
pinch of white pepper
1/3 cup water chestnuts, diced
1/3 cup white portion of scallions, finely chopped
1/4 cup bamboo shoots, diced
Mix 3-1/2 cups flour, sugar and yeast in a large bowl. In a small
bowl, combine milk and water. Add milk mixture to flour and stir
until flour clumps. Turn dough onto lightly floured surface and
knead for 10 minutes or until dough is smooth and elastic. Let rest
for 15 minutes. Knead lightly for 1 minute. Place dough in lightly
greased large bowl to rise till doubled about 30-45 minutes. Drop
pork fat into 1-1/2 cups boiling water and allow to boil until it
cooks fully and becomes translucent. Remove from the water, place
in bowl, run cold water over it, let stand for several minutes,
remove from water, dry with paper towel, and dice. Place shrimp in
an electric mixer. With mixer running add salt, sugar, egg white,
tapioca flour, oyster sauce, sesame oil, and white pepper. Add the
cooked pork fat, water chestnuts, scallions, and bamboo shoots.
Combine evenly and thoroughly. Place in a shallow bowl and refrigerate
for 4 hours or freeze 25 minutes. When dough is doubled, punch
down. Turn onto lightly floured surface and knead for 5 minutes.
Split dough into quarters. Roll each quarter into 3" long cylinder.
Split each cylinder into 6 pieces. Flatten and stretch pieces to
3-1/2 to 4" circles. Place a teaspoon of filling in the center.
Fold the skin in half, forming a crescent or half-moon shape.
Press to seal the edges. Steam 5 to 7 minutes, serve immediately.