Har Gow

🥘 Ingredients

• boiling water ¾ cup
• wheat starch 1 cup
• tapioca starch ¼ cup
• fine salt ¼ tsp
• lard 1 Tbs
• raw shrimp 12 oz
• pork fatback 1 oz
• bamboo shoots ¼ cup
• cornstarch 2 tsp
• sugar 1 tsp
• kosher salt ½ tsp
• toasted sesame oil 1 tsp
• Shaoxing wine 1 tsp
• white pepper ¼ tsp
• peanut oil 1 tsp

1. 1

   Stir boiling water into wheat starch , tapioca starch and fine salt all at once, work lard in while the dough is still too hot to be comfortable, and 10 min under an upturned bowl.
2. 2

   Stir raw shrimp with pork fatback , bamboo shoots , cornstarch , sugar , kosher salt , toasted sesame oil , Shaoxing wine and white pepper in one direction until it turns tacky, then 30 min .
3. 3

   Roll @&( timer into a rope, cut 24 pieces, press each to a 3-in round under an oiled cleaver, then close @&( timer inside, pleating the near edge only so the pleats stand up.
4. 4

   Steam @&( timer well apart in a bamboo steamer brushed with peanut oil , over water at a hard boil, for 6 min .