Har Gao (Shrimp Dumplings)

Name: Har Gao (Shrimp Dumplings)
Total time: PT0D0H0M
Yield: makes 16
Ingredients: 1 (1") piece pork fat or slab bacon (optional); 2 1 ⁄ 4 tsp. cornstarch; 3 ⁄ 4 tsp. oyster sauce; 1 ⁄ 2 tsp. sugar; 1 ⁄ 4 tsp. sesame oil; 1 ⁄ 4 tsp. ground white pepper; 1 ⁄ 2 egg white, lightly beaten; 4 oz. shrimp, peeled, deveined, tails removed, finely minced; 1 ⁄ 4 cup minced water chestnuts; 2 tbsp. very thinly sliced scallions (white part only); 1 tbsp. minced canned bamboo shoots Kosher salt, to taste; 16 (3 ½") round gyoza wrappers; 1 ⁄ 2 cup hoisin sauce; 2 tbsp. chopped scallions

Serves
makes 16

TODD COLEMAN

These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel's article Hungry City.

Ingredients

1 (1") piece pork fat or slab bacon (optional)
2 ¹⁄₄ tsp. cornstarch
³⁄₄ tsp. oyster sauce
¹⁄₂ tsp. sugar
¹⁄₄ tsp. sesame oil
¹⁄₄ tsp. ground white pepper
¹⁄₂ egg white, lightly beaten
4 oz. shrimp, peeled, deveined, tails removed, finely minced
¹⁄₄ cup minced water chestnuts
2 tbsp. very thinly sliced scallions (white part only)
1 tbsp. minced canned bamboo shoots Kosher salt, to taste
16 (3 ½") round gyoza wrappers
¹⁄₂ cup hoisin sauce
2 tbsp. chopped scallions

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Instructions

Step 1

Bring pork fat and 1 ½ cups water to a boil in a 2-qt. saucepan over high heat; cover slightly, and cook until pork fat is soft and translucent and most water is evaporated, about 30 minutes. Drain fat, place in a small bowl, and cover with cold water; let sit until cool. Drain and transfer to a cutting board; finely mince and set aside. In a medium bowl, whisk together cornstarch, oyster sauce, sugar, sesame oil, pepper, and egg white; add reserved pork fat, shrimp, water chestnuts, scallions, bamboo shoots, and salt, and stir until evenly combined. Cover and chill filling for 2 hours.

Step 2

Working with one wrapper at a time, place 1 ½ tsp. filling in the center of wrapper, and fold in half to form a half-moon. Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create 6 pleats total. Repeat with remaining wrappers and filling to create 16 dumplings.

Step 3

Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes. Serve with hoisin sauce mixed with scallions for dipping.

Bring pork fat and 1 ½ cups water to a boil in a 2-qt. saucepan over high heat; cover slightly, and cook until pork fat is soft and translucent and most water is evaporated, about 30 minutes. Drain fat, place in a small bowl, and cover with cold water; let sit until cool. Drain and transfer to a cutting board; finely mince and set aside. In a medium bowl, whisk together cornstarch, oyster sauce, sugar, sesame oil, pepper, and egg white; add reserved pork fat, shrimp, water chestnuts, scallions, bamboo shoots, and salt, and stir until evenly combined. Cover and chill filling for 2 hours.
Working with one wrapper at a time, place 1 ½ tsp. filling in the center of wrapper, and fold in half to form a half-moon. Grip a single edge of the wrapper near one side of the dumpling, fold it inward, and pinch to form a pleat; repeat to create 6 pleats total. Repeat with remaining wrappers and filling to create 16 dumplings.
Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes. Serve with hoisin sauce mixed with scallions for dipping.