Cantonese shrimp dumplings har gow

Method

1. 1 Pour 100-degree boiling water into the tapioca flour and stir quickly for 2 minutes until a cooked dough is formed.
2. 2 The water must be boiling, not just hot; if the flour isn't cooked through, the outer layer will be opaque and crack when steamed.
3. 3 Knead the hot dough with tapioca flour and a little lard until the dough is smooth and glossy.
4. 4 Cut a quarter of the shrimp into large chunks and mince the rest, then mix with bamboo shoots, oyster sauce, and white pepper.
5. 5 Roll the peel very thinly with a flat knife and wrap it into a pouch with 10 folds on one side.
6. 6 Steam in a bamboo basket lined with paper for 7 minutes; the shrimp are cooked when the shells become translucent and you can see the pink color inside.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 6: steam the har gow at low pressure for 4 minutes, then quickly release the pressure to ensure the shell is clear without cracking; steps 1–5 remain the same.