Steamed Shrimp Dim Sum, Har Gow Style

Steamed Shrimp Dim Sum, Har Gow Style : Little translucent bites with a shrimp filling, steamed in the Varoma. A supple starch-based dough, thin and elegant.

• 4 servings
• Preparation 50 min
• Cooking 12 min
• Total 62 min
• Level hard
• Devices TM7 · TM6 · TM5

Ingredients : steamed shrimp dim sum

• 100 g gluten-free flour or tapioca starch
• 60 g cornstarch
• 150 ml boiling water
• 1 tbsp oil
• 300 g peeled shrimp
• 30 g water chestnuts or celery
• 1 scallion
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 pinch of white pepper

Preparation : steamed shrimp dim sum

1. Mix the flours and pour in the boiling water, then add the oil and knead into a supple dough. Cover for 15 minutes.
2. Put the scallion and water chestnuts in the bowl, then chop. 4 secspeed 5
3. Add two thirds of the shrimp, the soy sauce, sesame oil and pepper, then chop. 6 secspeed 5
4. Fold in the remaining shrimp cut into small pieces.
5. Roll the dough out thinly, cut out 7 cm (3 in) circles and spoon a little filling onto each.
6. Fold into half-moons, making tight pleats.
7. Pour 800 ml of water into the bowl, place the dim sum in the Varoma on perforated parchment paper and cook. 12 minVaromaspeed 2

Storage: Uncooked, 1 month in the freezer. Cooked, 1 day in the refrigerator.