HAR GOW (DIM SUM SHRIMP DUMPLINGS)
This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.
Provided by Judy
Categories Dim Sum
Time 1h20m
Number Of Ingredients 13
Steps:
- Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
- Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
- Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
- Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.
Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS
The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 16 Dumplings
Number Of Ingredients 9
Steps:
- Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
- Mix until springy.
- When cool enough to touch, knead a few times on an oiled surface.
- If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
- Then knead on an oiled surface until springy.
- Cover with a damp cloth and set aside.
- Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
- Refrigerate for 30 minutes.
- Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
- Roll out each piece into a thin round.
- Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
- Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
- Serve with a spicy chili sauce or soy mixed with hot mustard.
STEAMED SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Time 1h40m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
- Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
- Photography by Levi Brown
THAI SHRIMP DUMPLINGS
These are a bit time consuming to make, but so very worth the effort. The filling is very easy to make and very falvorful. it's the folding the dumplings that takes the most time. These are wonderful with thew sauce but equaly good without and served as wonton.
Provided by Alia55
Categories < 60 Mins
Time 40m
Yield 33 serving(s)
Number Of Ingredients 18
Steps:
- Filling: Combine all ingredients for filling and refrigerate.
- Sauce: Combine all ingredients for sauce and set aside.
- Fill a small bowl with water, set aside.
- Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
- On a cutting board place the wonton wrappers, three at a time, side by side.
- Into the centre of each one, place about 1 teaspoon of the shrimp filling.
- Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
- Fold the wrapper over so that the ends meet.
- Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
- Place on cornstarch dusting baking sheet.
- Repeat until all filling is used up.
- Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
- Place the wontons in the hot oil for about a minute or until browned on the bottom.
- Add sauce and put the lid on, reduce heat to low.
- Cook for 1 more minute with the lid on and the heat turned off.
- Let Stand 1 minute with heat off.
Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.5, Cholesterol 9.4, Sodium 144.6, Carbohydrate 7.1, Fiber 0.2, Sugar 0.8, Protein 2.1
STEAMED LEMONY SHRIMP DUMPLINGS
I have included a recipe for making your own gyoza skins, but feel free to buy them ready made, either gyoza or dumpling wrappers.
Provided by MarraMamba
Categories < 60 Mins
Time 1h
Yield 45 Dumplings
Number Of Ingredients 21
Steps:
- MAKE THE DOUGH (IF DOING SO): combine all ingredients, adding boiling water as needed until you get a sticky but workable dough. roll out into a thin sheet, cutting into 3 inch rounds.
- MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
- MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
- Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
- Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.
Nutrition Facts : Calories 44.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 27.7, Sodium 231.6, Carbohydrate 4, Fiber 0.2, Sugar 0.1, Protein 3.9
EASY STEAMED SHRIMP DUMPLINGS
This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.
Provided by Joyful_FandC
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil some water to steam dumplings over.
- Combine first eight ingredients in a bowl and mix well.
- Prepare steamer -- line with lettuce or cabbage leaves or oil.
- Making one dumpling at a time:.
- Moisten wonton wrapper.
- Fill with 1 teaspoon of shrimp mixture.
- Wrap up by pulling corners up together and twisting a little.
- Place in steamer basket separate from other dumplings.
- When basket is filled, steam dumplings for 10 minutes.
- Enjoy with a bit of soy sauce or your favourite dipping sauce.
Nutrition Facts : Calories 236.8, Fat 11.3, SaturatedFat 2, Cholesterol 278.6, Sodium 711.7, Carbohydrate 5, Fiber 0.9, Sugar 1.3, Protein 27.7
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- Mix the 93 grams potato starch, 64 grams wheat starch, and ½ cup water in a small bowl until thoroughly combined.
- Bring 1⅓ cups of water to a boil, preferably in a nonstick pan. Once the water is boiling, remix the potato and wheat starch mixture, and slowly pour it into the boiling water while stirring quickly with a spatula or wooden spoon. If you’re not using a non-stick pan, we found using a metal spatula works better. Continue to stir and cook the mixture until it solidifies (5 to 10 seconds). Remove from the heat.
- Pour 1 cup of wheat starch onto a flat surface, and scrape all of the cooked dough from the pan on top. Use the spatula since the dough is still hot and sticky. Slowly work the dough into the wheat starch, until the dough has cooled enough to work with your hands. Then knead the dough and flour together until you have a smooth ball. Cover with a clean kitchen towel to rest.
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