These crystal skin Shrimp Dumpling Suimono (clear soup) are a twist on the traditional har gow, a dim sum favorite. They make a delicious appetizer.
(Makes 12 dumplings)
Combine shrimps, mushrooms, soy sauce, Shao Hsing cooking wine, ground pepper, and sesame oil in a bowl. Mix well, cover, and allow it to marinade in the refrigerator for 30 minutes.
Bring ¾ cup (180ml) water to a boil. Immediately pour over wheat and tapioca starch. Stir with a spatula to form a sticky dough.
While dumplings are being steamed, bring 3 cups (720ml) water in a medium saucepan to boil. Add dashi, soy sauce, mirin, and carrots. Allow it to boil for 2 minutes, then turn off stove.