Har Gow [0000792]

Ingredients:

1 cup gluten-free rice flour
1/4 cup tapioca starch
1/2 cup boiling water
1/4 pound peeled and deveined shrimp, finely chopped
1/4 cup bamboo shoots, finely chopped
2 tablespoons minced water chestnuts
1 green onion, finely chopped
1 teaspoon sesame oil
Salt and white pepper, to taste

Instructions:

In a mixing bowl, combine the gluten-free rice flour and tapioca starch. Gradually add the boiling water while stirring continuously until a dough forms.

Knead the dough in the bowl for a few minutes until it becomes smooth. If it's too sticky, you can add a little more tapioca starch.

Divide the dough into small equal-sized portions, and roll each portion into a ball. Cover them with a damp cloth to keep them from drying out.

Roll out each dough ball into a thin circle (about 3 inches in diameter) on a clean, gluten-free surface dusted with tapioca starch. Make the edges thinner than the center.

In a separate bowl, combine the chopped shrimp, bamboo shoots, water chestnuts, green onion, sesame oil, salt, and white pepper. Mix well to create the filling.

Place a spoonful of the shrimp filling in the center of each dough circle.

Carefully fold the dough over the filling to create a half-moon shape, then pinch and pleat the edges to seal the dumplings.

Place the dumplings on a parchment paper-lined steamer tray, leaving some space between each dumpling.

Steam the dumplings over boiling water for about 12-15 minutes, or until the dumplings become translucent and the filling is cooked through.

Serve the gluten-free Chinese Steamed Shrimp Dumplings hot with your choice of dipping sauce, such as gluten-free soy sauce mixed with a bit of rice vinegar and chili oil.

Enjoy these delicious gluten-free Har Gow dumplings!