Dim Sum (Har Gow)

Finely chop the shrimp and bamboo shoots, then mix with salt, pepper, and sesame oil to create the dumpling filling.

Ingredients

2½ mL of Salt

1¼ mL of Black Pepper

5 mL of Sesame Oil

225 g of Shrimp

60 mL of Bamboo Shoot

Equipment

Chefs Knife

Cutting Board

Roll the dough into thin circles using a rolling pin and place a small spoonful of the shrimp mixture in the center of each wrapper.

Ingredients

Shrimp

Equipment

Rolling Pin

Pleat the edges of the dough to seal the dumplings, ensuring they are tightly closed.

Place the dumplings into a bamboo steamer lined with parchment paper and steam over boiling water for 8 to 10 minutes until the wrappers are translucent.

Ingredients

Hot Water

Bamboo Shoot

Equipment

Bamboo Steamer

Parchment Paper

Steamer Pot