HI.PLEASE GIVE ME A SUPER RECIPE FOR HAR GAU.THE TRANLUCENT KIND LIKE IN RESTAURAUNTS?!

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Har Gau
(Translucent Shrimp Dumplings)
Dim Sum Recipe

Ingredients:

Wrappers:
1 cup wheat starch
1/3 cup cornstarch
1/4 teaspoon salt
1 cup boiling water

Filling:
3/4 pound medium raw shrimp
1/4 cup finely chopped bamboo shoots
1 egg white
1 tablespoon cornstarch
1 teaspoon rice wine or dry sherry
1 teaspoon sesame oil
3/4 teaspoon salt
1/8 teaspoon white pepper

1 1/2 tablespoons cooking oil or solid vegetable shortening
Soy sauce and chili oil

Preparations:

Wrappers: Mix the wheat starch, cornstarch, and salt together in a bowl. Add the boiling water to the mixture and stir until the dough is moist all over. Cover it with a towel and let sit for approximately 20 minutes.

While the dough is sitting, begin preparing the filling. Remove the shells from the shrimp, and devein by cutting a slice down the back of the shrimp and removing the vein. Rinse the shrimp in cold water, drain and place in a bowl with the other filling ingredients.

Turn the dough onto a lightly floured cutting board and knead until smooth. Add the cooking oil, a teaspoon at a time, kneading the dough after each addition. The dough should be smooth and shiny.

Cut the dough into two equal pieces. Roll each piece into a 15-inch cylinder. Split each cylinder into 1-inch pieces, and form each piece into a ball. Cover the dough while you are making the dumplings to prevent it from drying.

Dumplings: Roll a portion of the dough into a 3 to 3 1/2-inch circle. Place about a teaspoon of filling in the centre, and fold the skin in half, forming a semicircle or half-moon shape. Press to seal the edges. Cover the dumpling with a damp cloth while you are making the remaining dumplings.

Steaming: Line the bottom of the steamer with Napa cabbage or a damp cloth to keep the dumplings from sticking. Steam the dumplings until translucent (this will take approximately 18 - 20 minutes).

Serve immediately with the soy sauce and chili oil

Makes about 30 dumplings.
http://www.1vacation.com/hargau.html
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Transparent Dumpling Dough:
1 cup wheat starch
3 TB potato starch
1/4 tsp salt
1 cup boiling water
1 TB lard
Filling:
1/4 cup bamboo shoots, rinsed and minced
3/4 cup raw shrimp, shelled and deveined
2 TB ground pork fat
1 TB cornstarch
1 egg white
1 TB oyster sauce
1/2 tsp sesame oil
1/2 tsp sugar
1 tsp Chinese rice wine or pale dry sherry
Preparation:
Har Gau Dough:
Combine the wheat starch and the potato starch. Stir in the salt. Gradually add the boiling water, stirring. Wait 5 minutes until the dough has cooled but is still warm, and mix in the lard, a bit at a time. Work the dough until it is smooth and the lard is mixed in.

Filling: Mince the shrimp finely. Combine the egg white and the cornstarch. Mix all the filling ingredients together. Refrigerate while preparing the dough.
Let the dough rest for at least 15 minutes.

To prepare the wrappers: Lay a large section of wax paper on the table. Take a heaping teaspoon of dough (approximately 1-inch in diameter when balled), roll into a ball and flatten. Lay the dough out on the wax paper and roll out until it is approximately three inches in diameter. Cover the wrappers to keep from drying out while preparing the rest.

To Prepare the Dumplings: Take a level teaspoon of filling and place in the middle of the wrapper, spreading it out so that it is not too thick in the middle (otherwise the wrapper may break). Gently fold the wrapper over the filling. Pleat the edges to seal. Continue with the remainder of the dumplings.

To Cook the Dumplings: Steam the dumplings over boiling water until they are transparent. Serve hot with chili oil dipping sauce.

http://chinesefood.about.com/od/dimsumdu…