Share a little about the ingredients and techniques used to create this dish/item. Although this particular dumpling is not part of the online class, it is in Andrea's book: Asian Dumplings. I bought the book shortly after completing this class because I was inspired to learn more. I made these har gow dumplings this morning for brunch and they were fairly easy to do. The dough is super delicate, so it's very important to be gentle with it. After trying a few times, I also determined that sifting the wheat and tapioca starches first before adding water was key in eliminating dry spots in the dough which then tear later. We didn't have any bamboo shoots or solid pork fat, so I used watermelon radish and homemade lard instead. The dumplings were hands down the best har gow I've ever had. Thank you Andrea for helping me to bring dim sum into my home (my husband thanks you too). What are you most proud of? Using the dough successfully What advice would you give someone starting this project? Keep trying until you get it
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