This classic is surely the most popular of the many filled dumplings in the dim sum repertoire. These small, pleated, rounded crescents, called har gau, are found in every teahouse. They are made in only one way, with a particular dough, and cannot be made with ready-made wrappers. They always contain shrimp—sometimes chopped, sometimes finely minced, sometimes coarsely cut, with such variations usually the whim of the maker. Yet, these dumplings have been essentially the same for centuries—classics not to be tampered with.
To make the filling: In a small pot, bring the water to a boil over high heat. Add the pork fat, cover, leaving the lid slightly cracked, and keep the water at a boil. Cook the pork fat for 30 minutes. Turn off the heat, remove the fat to a bowl, run cold water over it, and let stand for several minutes until cool. Remove the fat, pat dry, and cut into
Place the shrimp in the bowl of a stand mixer fitted with the paddle attachment. Turn on the mixer to low speed and add the following ingredients, one at a time, in order, mixing well after each addition: salt, sugar, egg white, tapioca starch, oyster sauce, sesame oil, and white pepper. Then add the diced pork fat, water chestnuts, scallions, and bamboo shoots and continue mixing until the ingredients are thoroughly blended. Stop the mixer, transfer the shrimp mixture to a shallow dish, cover, and refrigerate for at least 4 hours or up to overnight.
To make the dough: Rinse and dry the bowl of the mixer and return it to the stand. Place the wheat starch, tapioca starch, and salt in the bowl. Fit the mixer with the dough hook and turn to medium speed and slowly add the boiling water. Then add the lard and continue to beat until the mixture comes together as a dough and forms a ball. If the dough is too dry, add
Oil the work surface. Then soak a paper towel with peanut oil and run a cleaver blade across it a few times to oil the blade well. Remove
Place 1 round on the palm of one hand, place
Turn off the heat and serve. The dumplings are best served hot, so serve them the moment they are cooked, directly from the bamboo steamer. Accompany with the mustard condiment.
How to Form the Dumplings See steps 4-5.
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