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Ingredients:
Devined, peeled and cleaned medium size shrimps 1 cup, seasoned with a pinch of white pepper and salt.
Washed and chopped spinach 1/4 cup and boiled for a min.
Chopped Coriander (optional) 1 stalk.
Wheat Starch 1 cup.
Corn Starch 2 tbsp.
Tapioca Starch 2 tbsp.
Water 1 1/4 cup.
Oil(brush on plate, raw fan gao and egg roll maker).
Tapioca Starch 2tbsp (sprinkle on the table).
Method:
Put wheat starch, corn starch and tapioca starch in a big measuring cup and mix well.
Sprinkle 2 tbsp tapioca starch on the table for kneading the dough later.
Boil 1 1/4 cup of water in microwave for anout 2 mins, then pour into the flour mixture immediately and stir quickly
until the flour turns white cloudy color.
Flip over the measuring cup (bowl) and let it cook itself for 2-3 mins.
Meanwhile, rub some oil on the plate and on the egg roll maker ( or tortilla presser).
Knead the dough on the table top with tapioca starch while it is still hot. Knead for a few mins until the dough no longer
has lumpy white flour in it. At this stage, the dough is still warm and easy to handle.
Roll the dough into long tube shape and then cut it into small round ball shape, size should be slightly bigger then
a quarter coin size.
Press each one of small dough ball into a flattened skin in the egg roll maker.
Mix the seasoned shrimps, slightly cooked spinach and coriander together as filling. Put a teaspoon of filling
on the dough. Fold it into a moon shape and press the edges together.
Brush oil on top of raw Fan Gao.
Bring 1.5 quart of water to a boil and steam Fan Gao for 6 mins.
Here are the beautiful and delicious Fan Gao!
This wheat starch dough can be used as other steam dumpling.
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