This recipe is for making shrimp dumpling (Har Gow) wrappers. Chinese steamed shrimp dumplings are the pinkish dumplings with translucent wrappers that you see at most dim sum restaurants. The trick to getting those translucent skins is to use wheat and tapioca flour to make the wrappers. However, the wrappers are also the most challenging part of the dish, because wheat flour is difficult to work with. The wheat/tapioca dough is extremely sticky when slightly too wet, and tends to fall apart when slightly too dry. Since there is no way to work with dough that falls to pieces on you, I err on the side of wetness/stickiness. To handle sticky dough, I find it best to work on parchment paper, although you can also heavily oil all your working surfaces before you start.
Prep time : 30 minutes
• Wheat flour, 1 1/4 cups
• Tapioca flour, ¼ cup
• Boiling hot water, 1 cup
• Vegetable oil, 1 tbsp
• Salt, 1/2 tsp
1. Mix the wheat flour, tapioca flour, and salt in a big bowl.
2. Add 1 tsp of vegetable flour to 1 cup of boiling water, then pour the liquid slowly into the dry ingredients, using a pair of chopsticks to stir it in.
3. While the dough is still moderately hot, transfer the dough to a cutting board covered with a parchment paper, and knead the dough until is smooth. If the dough is too sticky, add some more wheat flour while kneading. If it is too dry, add some hot water.
4. Cut the dough into small round pieces about an inch wide and a quarter inch thick. Store them in a bowl under a damp towel to keep them moist.
5. Sandwich a piece of dough between 2 pieces of parchment paper. Flatten the dough piece with the flat side of a knife, then roll out the dough into a round wrapper about 4 inches wide with a rolling pin.
6. These wrappers do not freeze or store well, and should be used as soon as possible.