Recipes

  Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 45 + 8 mins Servings: 6 person Difficulty:  Intermidiate   Ingredients 16.1 ounces raw shrimp, peeled and deveined 2.7 ounces bamboo shoots, finely diced 1.5 teaspoons sesame oil 1.5 teaspoons soy sauce 0.8 teaspoons white pepper 0.8 teaspoons salt 1.5 tablespoons cornstarch 8 ounces wheat starch 0.8 cups boiling water 1.6 ounces cornstarch for dough 1.5 teaspoons vegetable oil   Steps Make the filling: Roughly chop 16.1 ounces raw shrimp, peeled and deveined into small pieces — not a paste, you want texture. Combine with 2.7 ounces bamboo shoots, finely diced, 1.5 teaspoons sesame oil, 1.5 teaspoons soy sauce, 0.8 teaspoons white pepper, 0.8 teaspoons salt, and 1.5 tablespoons cornstarch. Mix well and refrigerate for 20 minutes Make the dough: Mix 8 ounces wheat starch and 1.6 ounces cornstarch for dough in a bowl. Pour 0.8 cups boiling water over the dry ingredients and stir immediately with chopsticks. Add 1.5 teaspoons vegetable oil and knead into a smooth dough. Cover with a damp cloth and rest for 10 minutes Shape the wrappers: Divide dough into small balls (about 10g each). Press flat with a lightly oiled cleaver or flat-bottomed glass to form thin round wrappers approximately 8cm wide. Fill and pleat: Place one teaspoon of filling in the centre of each wrapper. Fold in half and pleat the edge with small folds — 6 to 8 pleats per dumpling. Press to seal firmly. Line and load the steamer: Place silicone liners inside each tier of your HAPPi Studio bamboo steamer. Arrange har gao with space between each — they expand as they cook. Do not overcrowd. Steam: Fill your pot with an inch of water and bring to a gentle simmer. Place the steamer on top, lid on. Steam for 8 minutes until the wrappers turn translucent and the shrimp inside is pink and cooked through. Serve: Serve immediately from the steamer with soy sauce and a few drops of chilli oil in your ceramic dipping dish. These do not keep well — eat fresh.