Don’t you love learning new words in a different language you do not speak? I am silly as I love to practice my pseudo make-believe accent and attempt to sound authentic. Then I laugh at myself and cook. Then eat.

Dumplings are so flexible. Once you know the technique, you can fill them with whatever you like. Although these are traditionally made with shrimp, I am known for ignoring tradition. After all, I am a cultural mutt and think things get interesting by messing around with them. Especially cooking. Traditionally, these should have at least 7 but preferably 10+ pleats, but I have made them a little different by pinching them at the top.

The translucent dough is made with wheat starch, an ingredient easily found at most Asian markets.

Key Ingredients: wheat starch and corn starch give the dough its magical translucent look

You will need:

• Wok
• Bamboo Steamer
• Parchment Paper

Dough:

• 1 cup wheat starch
• 1/3 cup corn starch
• 1/2 teaspoon salt
• 1 cup boiling water
• 1 1/2 tablespoons canola oil

One of the easiest and most forgiving doughs you can make, the texture and feel will be very different from any dough you may have worked with before. The snow white color of the starches plus the boiling water will create a beautiful satin and smooth surface that is easy to work with. Do make sure that whatever dough you are not utilizing at the time is covered with a wet towel as it is very easy for it to dry and crack. And that would be a tragedy.

Start by mixing the starches and the salt in a bowl. Add the boiling water and mix quickly.

Snow white starches with boiling water

I use a whisk very briefly to moisten the starches, but revert to a wooden spoon to mix it all together. When cool enough, get your hands in there and knead briefly to create a homogenous dough. Let rest for 30 minutes. In the meantime, heat a wok to make the filling.

Gorgeous and unusual red spinach found at my local asian market: i could NOT help myself

• 3 cups red spinach
• 1/2 lb shiitake mushrooms stems removed
• 2 cloves of garlic
• 1/4 cup of bamboo shoots
• 2 tablespoons vegetarian oyster sauce (usually made from mushrooms)
• 1 tablespoons vegetarian hoisin sauce
• 1 tablespoons Ponzu soy sauce (has a lemony flavor)
• 1 tablespoons rice wine vinegar
• pepper to taste (optional)

When working with a hot wok, it is important to follow the French rule of mise en place, meaning, everything in its place. Chop the mushrooms and garlic, and separately the spinach (washed) and bamboo shoots. Mix all the sauces and pepper in a separate bowl.

Mise en place meaning, everything in its place prior to working with a hot wok

Cook the mushrooms and garlic for about 3 minutes in a hot wok with 2 tablespoons of canola oil.

Sautee the mushrooms and garlic

Add the spinach and bamboo shoots and saute until wilted.

Adding red spinach and bamboo shoots

Then add the seasonings and stir just until combined. Remove from the heat and let cool.

Once the filling is finished, remove from heat and let cool while you return to work with the dough

The dough should be well rested and ready to shaped.

Satiny and shiny dough ready to be shaped

Working with half of the dough, keep the other covered under a moist towel to prevent drying. Roll into a 15 inch cylinder and cut into 1 inch pieces.

Dough cut into 15 one inch pieces and cover with a moist towel as you work with each piece

Roll each into a 3 1/2 inch circle and fill with about 3/4 tablespoon of the filling. Fold in half.

Preparing the Har Gow

Then with your hands, wrinkle the ends to create a little pouch. Although this is not traditionally the way Har Gow’s are folded, I think they look gorgeous and are easy to assemble.

Up close and personal

Continue and finish half of the batch.

Finished Har Gows prior to steaming

Important: when using a bamboo steamer, use parchment paper to avoid the dumplings from sticking to the bottom. Steam for 18 minutes until translucent.  While steaming, work on the other half. This makes about 30 dumplings.

Arranging the dumplings on parchment paper in a bamboo steamer

Once translucent, take off the steamer and serve immediately as the dough tends to dry rather quickly.

Ghostly dough allows peeking through the filling

A close up?

Absolutely stunning

And serve simply with Ponzu soy sauce.

Serve simply with Ponzu soy sauce

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