Instructions: 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 center, 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 to 20 minutes). Serve immediately with the soy sauce and chili oil.

This recipe yields about 30 dumplings.

Comments: Har gow are plump dumplings with a pleasing, pleated translucent skin and tasty shrimp filling. Though a delicate steamed treat, theyre sturdy enough to withstand being served with soy sauce and even hot red chili sauce.

Yield: 30 dumplings

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