Dumplings are believed to have originated more than 1,800 years ago in the Eastern Han Dynasty. Preparation and cooking time for these steamed shrimp dumplings is 1 and a half hours. Per serving this recipe has 140 calories, 10 g of carbohydrates, 4 g of fat, and 11 g of protein. Step 6: Serve the dumplings with the accompanying dipping sauce. Step 5: In a small bowl, mix 3 spoonfuls of ponzu sauce, 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, and 1 chopped scallion. When the dumplings are cooked, carefully move them to a serving plate. Remember to add more water to the skillet if the water evaporates before the dumplings are fully cooked. Then, cover them and let them steam for about 5 minutes or until cooked. Working in batches, add the dumplings so they cover a single layer. Step 4: Fill a large, non-stick skillet with 1/4 inch of water and bring it to a boil. Protect the remaining dumplings with a wet paper towel. Transfer to a baking sheet and repeat the filling process. Fold the wrapper in half and press down to lock the edges together. Step 3: Dip your finger in a cup of cold water and wet the edges of the wrapper. Stir the shrimp mixture then scoop 1 heaping teaspoonful into the middle of the wrapper. Keep the rest covered with a wet paper towel to keep them from drying out. 
Step 2: On a clean surface, set out 1 dumpling wrapper. Stir well, about 1 minute, until the mixture starts to thicken cover and cool in the fridge until it is very cold, about 1 hour. Stir in shrimp, jicama, scallions, cornstarch, rice, sesame oil, 3/4 teaspoon salt, sugar, and pepper. Step 1: In a large bowl, gently beat the egg whites. 30 round dumpling wrappers, thawed if frozen.1 1/2 teaspoons Chinese rice wine or dry sherry.
1/3 cup finely chopped peeled jicama or water chestnuts.3/4 pound large shrimp, peeled, deveined and finely chopped.Photo credits: / Har Gow: Steamed Shrimp Dumpling Ingredients
HAR GOW RECIPE SKIN
The skin must be thin and transparent, but when picked up with chopsticks, it must be solid enough not to crack.
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