Chinese Scallion Pancake

Ingredients


1 1/2 cups all-purpose flour (cake flour also works, but lacks elasticity)
1 teaspoon yeast dissolved in 1/4 cup warm water + 1 teaspoon sugar to activate yeast
1 teaspoon salt
3 tablespoons vegetable oil
1 cup finely chopped scallions
1 teaspoon salt
 add toasted sesame seeds, on top before cooking

scallions to mixer and just run dough through the  kitchenaide pastamaker at the widest setting.  then take a soup can and cut out circles about 3x3 great sized and look for appetizer.

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by the time this recipe is posted I've attempted this item 4-5 times.  I've decided to perfect this item and will bring the same thign to every single event that has to do with food.  Cheap is my keyword.  

Attempt #4   I'm going to attempt this my way following the recipe exactly and only cutting the water by half because the original just has too much water.  I think will just double the original recipe as there's only 15 people attending and still leave enough for myself.

Attempt #3  Mom had an idea to make this but she disregarded my recipe instructions and quantities and dumped all the scallions she got into the mixer, added water to mix it then wondered why she got an oatmeal texture.   Result?  Dense but flavorful stuff.  The texture could really take some lessons from attempt #2

Attempt #2  made 3 days later and it was for another party this time I followed a different recipe one with yeast because I thought it would taste better with a fluffy light cripsy texture.  SUcess! at least on the texture and look.  The flavor could use more intensity as I had to add so much extra flour because of the water amount that I ran out of scallions.  Great texture, size, shape but weak on the flavor.   I actually enjoyed my own cooking which says alot.   Total quantity made:  85 pieces

Attempt #1 it was for a BBQ party and I needeed something simple, cheap, ethnic and tasty so this fit the bill.   I mixed up 2 recipes and didn't realize that there was 2 ways of making this one of them is unleaven dough so no yeast aka no rising.  No wonder this thing as dense, chewy.   Instead of a kneadable dough I had a liquid mix that was oatmeal texture.  I had to pour it on the pan and since time was ticking I made it and brought it with me.  Thank god no one else knew better

Steamed Shrimp Dumpling 2 - Har Gow

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. 
   Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
   
   
2. 
   Combine dip ingredients and set aside.
   
3. Sift flour and starch together; gradually add boiling water; add oil and let dough cool
   
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. 
   Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
   
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. 
   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. 
   Cover and steam 5 minutes.
   
9. 
   Serve with dip.
   
   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.
   
   

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.

Chinese Chop Suey

My Lazy Chop Suey:

some meat sliced
1 portion of veggies sliced
a splash of soy sauce
some grated ginger, garlic
pinch of sugar
pepper / fresh peper slices
sprinkle some chicken stock soup powder

chop all and stir fry meats at 1/2 cooked remove, stir fry veggies add some water let cook completly and add in meats sauce and stir on high fire 1 min. Tadda you have chop suey instant dinner in 5 mins. The portion doesn't really matter as it is whatever you have on hand. If you must be a professionist here's the complete recipe but warning its not a 5 min deal anymore.

CHOP SUEY Original Recipe

SERVES 3 -4 (change servings and units)

Ingredients

* 1/2 lb lean beef
* 2 teaspoons oil
* 2 teaspoons soy sauce
* 1 teaspoon sugar
* 1 teaspoon salt
* 4 teaspoons cornstarch
* 1/4 teaspoon pepper
* oil, for stir-frying
* 2 small onions, finely chopped
* 1 stalk celery, cut diagonally
* 2 carrots, finely chopped
* 1/4 lb fresh mushrooms, washed & sliced
* 7 ounces canned bean sprouts, drained and rinsed
* 1/2 cup bamboo shoot, rinsed & cut into thin strips (fresh if possible) or water chestnut, sliced (fresh if possible)
* 3 slices fresh ginger, crushed
* 1/2 cabbage, finely chopped
* 1 teaspoon sugar
* 2 teaspoons salt
* 4 garlic cloves, crushed
* 1 cup water
* 4 teaspoons cornstarch
* 2 teaspoons soy sauce
* 1 teaspoon sugar
* 2 cups cooked rice

Directions

1. Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
2. Heat a little oil and saute the onions& celery until onion is transparent, and set aside.
3. Stir-fry the carrots, mushrooms, sprouts and bamboo individually for 1 minute each (order doesn't matter)& set aside.
4. Saute the ginger for 1 minute, add the cabbage and cook for another minute.
5. Add the rest of the vegetables, mix well and add a tsp of sugar and 2 tsp salt or salt and sugar to taste.
6. Remove vegetables and set aside.
7. Heat a little oil and saute the garlic.
8. Add the marinated beef and cook for 2 more minutes.
9. Mix together the remaining 4 ingredients and stir into the beef.
10. Cook until cornstarch is clear and pour beef over the vegetables.
11. Serve chop suey over rice.

Chinese Beef Vegetable Stew Soup

Serving: 12
Prep Time: 3 hours
Precooked time: 2-5 mins

"Law Sung Tong " aka mix veggy soup. This soup was my favorite as a kid when my mom made it and we'd all get drafted to help with the peeling, dicing and such then be rewarded with a very tasty stew at the end. This is one of the few dishes that I am very good at.

Chinese Beef Vegetable Stew Soup

3 tomatoes (cut in chunks)
1/2 bunch of celery (cut in chunks)
3-4 potatoes (cut in chunks)
3-4 carrots (cut in chunks)
1 whole ox tail
1/2 turkey leg
1/3 bunch of Cilantro (diced)
1 onion (cut in chunks)
12 cups of water
1 chicken boullion cube

Start the ox tail, turkey leg cooking in low heat for 1-1.5 hour you're making a soup base before we add the rest of the ingredients because we dont want all the veggies to disintegrate before the flavor from the meats are out. Then add the rest of the ingredients and continue cooking in low heat for 1-1.5 hours. Serve hot

*subsitutions: if no oxtail then any beef will do, and if no beef sub in 2 turkey legs, or 1/2 a chicken