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.
(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.
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