[Eng-subbed] How to make Har Gow Dim Sum (蝦餃)

Описание: 蝦餃饀材料及份量:鮮蝦500g(剁碎)、竹荀碎150g(可用罐竹荀)、鹽10g、糖5g、胡椒粉半茶匙(不喜欢可畧減)、蔴油1湯匙、生粉5g
做法:將蝦仁碎、竹荀碎混合畧拌加入鹽、糖、胡椒粉、蔴油拌勻後加入生粉攪勻混合,放入雪櫃備用。
蝦餃皮材料及份量:澄面粉180g、生粉70g、鹽半茶匙、滾水200g、菜油1湯匙。(此份量只用半份之蝦餃饀)
做法:澄面粉、生粉篩勻加入鹽混合,以滾水撞入粉中,邊撞邊攪搓成粉糰(小心滾水燙手),蓋上濕毛巾約10分鐘.取出粉糰壓薄包入饀料摺成蝦餃成狀,以大火蒸約5-7分鐘(視乎蝦餃大小厚薄而定)
PS:搓粉糰時若感覺乾,可畧畧加入少許水份搓軟身。
Shrimp dumpling filling Ingredients: Chopped shrimp 500g, Crushed bamboo shoot 150g, salt 10g, sugar 5g, half teaspoon pepper (add accordingly), sesame oil 1 tablespoon, cornstarch 5g
Instructions: Mix the chopped shrimp and bamboo shoots together then add the salt, sugar, pepper and sesame oil and stir well. Place the mixture in the fridge.
Shrimp dumpling skin Ingredients: Non-glutinous flour/Wheat starch 360g, Corn starch 140g, half a teaspoon of salt, boiling water 400g, 2 tablespoon vegetable oil.
Instructions: Mix the Wheat starch, corn starch and salt into the boiling water, kneed into dough (be careful when handling because it is hot) after it is formed mix in the oil. Place the dough in a warm damp towel and leave for 10 minutes then you are ready to make into dumplings, roll flat the dough and wrap the filling into the skin. Steam the dumplings for 5-7 minutes (time my vary depending on the thickness of the skin and how big the dumplings are.)
PS: When rolling out the dough it my get dry you can add water to the dough so it is wet.