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Crystal-skinned har gow filled with juicy shrimp are a must-have dim sum delicacy. A fresh, high protein appetizer perfect for family gatherings.
Chop shrimp into a rough paste, leaving some chunks for texture; mix with water chestnuts, sesame oil, salt, white pepper, and sugar until sticky.
Combine wheat starch and tapioca starch in a bowl; pour in boiling water all at once and quickly stir with chopsticks until a shaggy dough forms.
While the dough is hot but cool enough to handle, knead until smooth, about 2–3 minutes, then cover with a damp towel to prevent drying.
Divide the dough into 16 pieces; roll each into a ball, then flatten into thin, round wrappers (about 3 inches wide) using a small rolling pin or the heel of your hand.
Place a spoonful of shrimp filling in the center of each wrapper; fold and pleat the dough to encase the filling, pinching the edges to seal well.
Arrange dumplings on parchment-lined steamer baskets; steam over high heat for 5–6 minutes until the wrappers turn translucent and shrimp is just cooked.
Serve hot immediately for best taste and texture.
