Crystal Skin Shrimp Dumplings (Har Gow)
"Plump and juicy, with chunks of shrimp barely visible through translucent dough, har gow are one of the most widely recognized dim sum classics. Ours enhance the shrimp with bits of pork fat in a stretchy, delicate wrapper. If you're not used to pleating dumpling skins, wrapping it can be a little tricky (see this post for instructions on folding purse-shaped dumplings). An alternative way, outlined in this recipe, is to do a simple half-moon wrap and just crimp the edges with a fork. Why this recipe works: * Marinating the shrimp with baking soda helps keep them plump and crisp as they steam. * Pork fat back adds plenty of moisture to the mix. * A hot water dough made with pure wheat starch is easily malleable and forms a translucent shell when steamed. Note: Wheat starch is available in Asian grocers or you can order it online from Amazon. To freeze the dumplings, place the dumplings on a sheet pan or a flat surface lined with wax paper. Make sure dumplings are not touching each other. Freeze in the freezer until hard, about 1 hour. Once they are frozen, you can store them in ziplock bags or in another sealed container. Cook the dumplings straight from the freezer following directions in step 8...."