Cannabis Shrimp Dumplings

Ingredients

• 400 g 14.1 oz Main ingredient
• 2 tbsp 2 tbsp Cannabis Oil
• 2 cloves 2 cloves Garlic
• 1 tsp 1 tsp Sea salt
• 0.5 tsp 0.5 tsp Pepper
• 1 tbsp 1 tbsp Lemon juice

Instructions

1. 1
   Har Gao dough: Mix 7 oz (200g) wheat starch (Wheat Starch — not regular flour!) with 1.75 oz (50g) tapioca starch. Pour 6.75 fl oz (200ml) boiling water all at once and stir immediately with chopsticks or a fork. Wait 5 minutes, then knead in 1 tsp (5ml) Cannabis Oil and a pinch of salt. Knead for 8–10 minutes until dough is silky-smooth and slightly translucent. Rest under a damp cloth for 20 minutes. Important: Wheat starch creates the characteristic transparent, glassy Har Gao shell — wheat flour will not work.
2. 2
   Shrimp filling: 10.5 oz (300g) raw shrimp (cold), 1.75 oz (50g) bamboo shoots (finely minced), 1 tsp salt, 1 tsp sesame oil, 1 tsp rice wine, 1/2 tsp sugar, white pepper. Do NOT blend shrimp — mince by hand into approximately 1/8 inch (3mm) pieces. Process one-third of the shrimp into a smooth paste (for binding), keep two-thirds coarse (for texture). Mix everything together and stir in one direction for 10 minutes until filling becomes sticky and firm. Then fold in 0.1 oz (2–3g) Cannabis Butter (room temperature, soft). Refrigerate for 30 minutes to firm up.
3. 3
   Roll dough and cut circles: Divide dough into 20 equal pieces (approximately 0.5 oz / 15g each). On an oiled work surface, press each ball flat with the back of a knife, then roll with a rolling pin into thin circles (3.1–3.5 inches / 8–9cm diameter). Very thin — almost translucent. Cover immediately so dough doesn't dry out. For sharp edges, use a cookie cutter or glass.
4. 4
   Folding Har Gao — traditional method: Place about 0.35 oz (10g) filling on the lower half of the circle. Fold circle into a half-moon shape, but don't press down immediately. Instead, make 3–5 small pleats on the front side (like a fan), pushing edges outward as you go. Keep the back side smooth — this creates the characteristic Har Gao appearance. Press edges firmly together with no air pockets. Seal with water if needed.
5. 5
   Steaming: Line a bamboo steamer basket (or metal steamer insert) with wet parchment paper circles or cabbage leaves — Har Gao sticks easily. Bring water in wok to a gentle simmer (not a rolling boil — too much steam tears the shell). Place Har Gao with 3/4 inch (2cm) spacing between pieces. Cover and steam for 7–8 minutes. Done when shell becomes glassy-translucent and releases easily from the surface.
6. 6
   Plating & Dipping sauce: Remove Har Gao from steamer immediately (otherwise they will become soggy). Drizzle with a bit of sesame oil so they don't stick together. Dipping sauce: 2 tbsp light soy sauce, 1 tsp roasted sesame oil, 1/2 tsp grated ginger, 1 tsp black rice vinegar, chili oil to taste. Garnish with ginger julienne. Cannabis onset with steamed oil: 60–90 minutes via protein binding of the shrimp.

Video

Pro Tips

• Blend Cannabis Oil evenly throughout. Adjust dosage — start with less rather than more.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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