Well known by their Cantonese name har gow, these delightful pinkish-white morsels are among the most popular offerings at dim sum houses. They go fast, and I’ve chased down my fair share of dim sum ladies to get a fresh order. When I started making my own and realized that they can be kept refrigerated and frozen, my fear of har gow scarcity diminished. These are difficult to prepare only if you aim to produce exemplary diminutive ones, which most dim sum places don’t. Start out with ones that are a little bigger and scale down as you gain dexterity. You can even make these dumplings as half-moons, and they’ll taste swell. Use the best shrimp possible, and immerse the canned bamboo shoots in boiling water to rid it of its tinny flavor before chopping. To make the pork fat easier to mince, blanch it in boiling water for 1 minute, or until firm. Obtain the fat from fatback (I go to a Latino butcher counter) or cut it off a pork chop. Fatty bacon works well, too.
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