Har Gow Dumplings with Rice Paper

Peel and devein shrimp if using raw. Place shrimp and chicken thigh meat into a food processor. Process until finely minced and a paste-like consistency is achieved.

Transfer the minced shrimp and chicken mixture to a large bowl. Add salt, ground pepper, grated ginger, Shaoxing wine, toasted sesame oil, egg white, potato or corn starch, drained bamboo shoots, and chopped spring onions.

Using gloved hands, mix all ingredients until well combined and the mixture becomes sticky. This sticky texture is key for binding the filling.

Prepare a shallow bowl with very hot water (about 140°F / 60°C). Dip one rice paper at a time into the warm water for 3 to 4 seconds until it becomes pliable.

Carefully lay the softened rice paper onto a damp, wrung-out cloth on your work surface. It will continue to soften in a few seconds.

For smaller dumplings, cut the softened rice paper in half using scissors.

Place about half a tablespoon of the filling mixture in the center of the rice paper (or half-sheet).

Fold the two sides of the rice paper towards the center, then fold the rest of the paper over to enclose the filling, forming a small pouch. Pinch the edges to seal.

Lightly oil the steamer basket to prevent sticking. Arrange the formed dumplings in the steamer basket, ensuring they do not touch each other.

Place the steamer basket over a wok or pot of boiling water. Cover and steam for 7 minutes, or until the wrappers are translucent and the filling is cooked through.

In a small bowl, combine light soy sauce, water, sugar, and toasted sesame oil. Stir well until the sugar is dissolved.

Drizzle the sauce over the steamed dumplings or serve it on the side for dipping.