Recipes

Ingredients For the Ube Dough 3 cups all-purpose flour 3 tablespoons ube powder 1 cup warm water, about 105°F / 40°C 2¼ teaspoons active dry yeast ¼ cup granulated sugar, divided 1 tablespoon neutral oil 1 teaspoon baking powder For the Filling 1½ cups ube paste Steps Activate the yeast: Combine the warm water, yeast, and 1 tablespoon of the sugar in a small bowl. Let sit for 5–10 minutes, until frothy on top. Make and knead the dough: Whisk together the flour, ube powder, remaining sugar, and baking powder. Pour in the yeast mixture and neutral oil, then mix until a dough forms. Knead on a clean surface for 8–10 minutes, until smooth and elastic. Let the dough rise: Transfer the dough to a lightly oiled bowl and cover. Leave in a warm place for about 1 hour, or until doubled in size. Divide, fill, and shape: Gently punch down the dough and divide into 10–12 equal pieces. Roll each into a ball and flatten into a disc, keeping the center slightly thicker than the edges. Add 1–2 tablespoons of ube paste, bring the edges together, and pinch firmly to seal. Place seam-side down on a square of parchment paper. Proof in the steamer: Arrange the buns in the bamboo steamer with at least 1.5 inches between them. Keep the heat off, cover with the lid, and let rest for 20–30 minutes, until visibly puffy. Steam the buns: Place the bamboo steamer over boiling water and steam over medium-high heat for 12–15 minutes. Turn off the heat and leave the lid closed for another 5 minutes before opening. Serve warm.

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.