Recipe - Ha Gow

Filling:
Wheat starch for dusting
One half pound Raw shrimp, peeled and
chopped
One fourth pound Precooked salad shrimp,
chopped
2 ounce Pork fat, chopped fine
One fourth cup Bamboo shoots, chopped
One fourth teaspoon Ground white pepper
One fourth teaspoon Grated fresh ginger
One half teaspoon Salt
One half teaspoon Sesame oil
1 tablespoon Chopped green onion
1 Egg white
1 tablespoon Dry sherry
1 tablespoon Cornstarch
Dough:
2 tablespoon Potato starch
1 cup Wheat starch
One fourth teaspoon Salt
One half cup Boiling water, plus
3 tablespoon Boiling water
1 teaspoon Lard

Place all filling ingredients in a bowl and mix well, by hand until the
ingredients form a smooth and rather firm stuffing. This will take about 2
minutes. Dough: Measure both starches and salt into a small mixing bowl.
Quickly pour the boiling water into the starches while stirring with
chopsticks until you get a partially cooked dough. Do not overwork the
dough. Quickly add the lard in little pinches and then knead until smooth.
When the dough is smooth, after about 2 minutes' kneading, cover it with
the mixing bowl and allow it to rest for 15 minutes before shaping. To
shape the dumplings, pull just a bit more than 1 tsp of dough from the
ball. Keep the remainder of the dough covered with the bowl. Roll the
small amount into a ball and place onto a floured marble board. Roll out
into a circle about 3 inches in diameter. Place 1 t of the shrimp filling
in the center of the circle of dough and fold over into a halfmoon. Use a
tiny bit of water for sealing the edges. Be sure to gently press out all
the air. If you wish, you can form little pleats in the dough for added
decoration. Steam on an oiled bamboo steaming rack for 12 minutes. From The
Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, cup 1989.
Typed by Terri St.LouisWoltmon O:).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini