Steamed Shrimp Dumpling 1 - Har Gow

Ingredients:

• Transparent Dumpling Dough:
• 1 cup wheat starch
• 3 TB potato starch
• 1/4 tsp salt
• 1 cup boiling water
• 1 TB lard
• Filling:
• 1/4 cup bamboo shoots, rinsed and minced
• 3/4 cup raw shrimp, shelled and deveined
• 2 TB ground pork fat
• 1 TB cornstarch
• 1 egg white
• 1 TB oyster sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar
• 1 tsp Chinese rice wine or pale dry sherry

Preparation:

Har Gau Dough:
Combine the wheat starch and the potato starch. Stir in the salt. Gradually add the boiling water, stirring. Wait 5 minutes until the dough has cooled but is still warm, and mix in the lard, a bit at a time. Work the dough until it is smooth and the lard is mixed in.

Filling: Mince the shrimp finely. Combine the egg white and the cornstarch. Mix all the filling ingredients together. Refrigerate while preparing the dough.
Let the dough rest for at least 15 minutes.

To prepare the wrappers: Lay a large section of wax paper on the table. Take a heaping teaspoon of dough (approximately 1-inch in diameter when balled), roll into a ball and flatten. Lay the dough out on the wax paper and roll out until it is approximately three inches in diameter. Cover the wrappers to keep from drying out while preparing the rest.

To Prepare the Dumplings: Take a level teaspoon of filling and place in the middle of the wrapper, spreading it out so that it is not too thick in the middle (otherwise the wrapper may break). Gently fold the wrapper over the filling. Pleat the edges to seal. Continue with the remainder of the dumplings.

To Cook the Dumplings: Steam the dumplings over boiling water until they are transparent. Serve hot with chili oil dipping sauce.

Har Gow is hard to prepare especially you need to have very fresh shrimps as ingredient, it is the soul of this dim sum. I highly recommend you to prepare it right before you want to serve it.

(These are the steamed shrimp dumplings that become opaque
or translucent after steaming.)

Yield: 24 dumplings

Ingredients:

Har Gow Dough:
2 Tbsp Potato starch
1 cup Wheat starch
1/4 tsp Salt
1/2 cup boiling water, plus 3 TB Boiling water
1 tsp Lard3

Filling:
Wheat starch for dusting
1 lb Raw shrimps, peeled and deviened - cut into bite size
2 ounces Pork fat, chopped fine
1/4 cup Bamboo shoots, chopped
1/4 tsp Ground white pepper
1/4 tsp Grated fresh ginger juice
1/2 tsp Salt
1/5 tsp sugar
1/2 tsp Sesame oil
1 Tbsp Chopped corriander (optional)
1 Egg white
1 TB Dry sherry
1 TB Cornstarch

Directions:

1) Place all filling ingredients in a bowl and mix well by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.

2) Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water (not real hot one but hot enough to desolve the starches) into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough.

3) Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball.

4) Keep the remainder of the dough covered with a wet towel.

5) Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter.

6) Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.

7) Use your finger to make a few little pleats on the top surface when you seal the edges for decoration. Steam on an oiled bamboo steaming rack for 12 minutes.

Enjoy!

PS. Put the shrimps under running tap water for about 15 minutes before you mix it with other filling ingredients can make the shrimp meat a bit more crunchy.

• 3 years ago

  Ingredients

  • 
    

  Filling

  • 1/2 lb shrimp, shelled,deveined and chopped into pieces
  • 1 scallion, chopped fine (green onion)
  • 4 whole water chestnuts, chopped fine
  • 1 egg white
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 tablespoon light soy sauce
  • 1 tablespoon oil

  Dough

  • 1/4 cup tapioca flour
  • 3/4 cup wheat starch
  • 10 1/2 tablespoons boiling water
  • 1 tablespoon oil

  Dip

  • 3 tablespoons light soy sauce
  • 1 tablespoon sesame seed oil
  • 1/2 teaspoon chili oil

  Directions

  1. 1

     Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.

  2. 2

     Combine dip ingredients and set aside.

  3. 3

     Sift flour and starch together; gradually add boiling water; add oil and let dough cool.

  4. 4

     Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.

  5. 5

     Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.

  6. 6

     To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.

  7. 7

     Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).

  8. 8

     Cover and steam 5 minutes.

  9. 9

     Serve with dip.

  10. 10

      These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.