Homemade Shrimp Hakaw

Ingredients

• 11 oz peeled shrimp (divided; half chopped into large chunks, half chopped finely)
• 1.25 tsp salt (for filling)
• 1.5 tsp sugar
• 1.25 tsp ground pepper
• 1.5 tsp chicken powder (chicken bouillon powder)
• 1.5 tbsp Shaoxing wine
• 1 tbsp tapioca starch (for filling; can substitute with cornstarch)
• 1 tbsp cooking oil (neutral oil)
• 1.5 tbsp sesame oil
• 1 cup wheat starch (for wrapper; estimated based on typical ratios)
• 0.5 cup cornstarch (for wrapper; use tapioca starch instead for better translucency)
• salt (a pinch for the wrapper dough)
• 0.75 cup hot water (boiling water; add gradually until dough forms)

Steps

1. 1

   Prepare the shrimp by dividing the 11 oz of peeled shrimp into two halves. Chop the first half into large chunks to maintain texture. Chop the second half into smaller pieces.

2. 2

   In a mixing bowl, combine both types of chopped shrimp. Add 1 1/4 tsp salt, 1 1/2 tsp sugar, 1 1/4 tsp ground pepper, 1 1/2 tsp chicken powder, and 1 1/2 tbsp Shaoxing wine.

3. 3

   Stir the shrimp mixture in one direction only for about 1 minute. This step is critical to developing the correct bouncy texture for the filling.

4. 4

   Add 1 tbsp tapioca starch (or cornstarch), 1 tbsp cooking oil, and 1 1/2 tbsp sesame oil to the mixture. Continue stirring in the same direction until well combined.

5. 5

   Place the shrimp filling in the refrigerator to marinate and firm up for 30 minutes.

6. 6

   To make the wrapper, combine wheat starch, cornstarch (or tapioca starch for better translucency), and a pinch of salt in a bowl.

7. 7

   Gradually pour in boiling hot water while stirring until a dough begins to form. Knead the dough for about 2 minutes until smooth.

8. 8

   Let the dough rest, covered, for 15 minutes to prevent it from drying out.

9. 9

   After resting, take a small portion of the dough (keeping the rest covered). Roll it into a log and divide into small portions. Press a portion into a circle and use a rolling pin to flatten it as thin and round as possible.

10. 10

    Place a spoonful of shrimp filling in the center of the wrapper. Create 10 to 12 pleats along one side of the wrapper while using your other hand to guide the dough, then press the back to seal the dumpling.

11. 11

    Trim the excess dough from the ends with scissors for a clean, professional look.

12. 12

    Prepare a steamer with boiling water and line the steamer basket with parchment paper. Arrange the hakaw in the basket and steam for 5 minutes.

Notes

For the most translucent wrappers, use tapioca starch instead of cornstarch in the dough. Always stir the filling in a single direction to ensure the shrimp releases the right proteins for a springy texture. Keep dough covered at all times while working to prevent it from becoming brittle.

Nutrition per serving

• dim sum
• shrimp
• dumplings
• steamed
• appetizer
• Chinese
• seafood