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Har Gao II

Dim Sum and Other Snack Foods

Har Gao II
1 cup wheat starch, sifted twice or three times
1/2 cup tapioca flour
1 Tablespoon peanut oil
1 pound shrimp, shell and veins removed, shrimp coarsely chopped
1 egg white
4 water chestnuts, coarsely chopped
1 scallion, white part only, minced
1 Tablespoon thin soy sauce
1 Tablespoon white Chinese rice wine
1 Tablespoons vegetable oil
1 teaspoon tapioca flour
1 teaspoon salt
1/8 teaspoon ground white pepper
1. Sift wheat starch and tapioca flour, then add one cup very hot water and the peanut oil and stir and stir until it starts to cool. Next, start to knead until this dough is smooth and soft. Roll half of it into a one-inch cigar-shaped piece, cut it into one-inch pieces and cover them. Repeat with the other half of the dough, always covering the dough or the pieces of dough when not working it.
2. Roll each piece of dough into a three inch circle. Keep them covered after they are rolled out.
3. Mix shrimp, egg white, water chestnuts, and the scallion white parts. Then add soy sauce, rice wine, tapioca flour, and the salt and pepper, and mix gently.
3. Brush the dough circle with a mite of vegetable oil, and put a heaping tablespoon of the filling on this. Fold in half and pleat the edges. Continue until all are filled. Use any remaining oil to brush on the steamer basket, set har gao on it, none touching another. Cover and steam them over hot water brought to the boil, then boiled for four minutes. Serve.

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