HAR GOW OR CHINESE SHRIMP DUMPLINGS
This recipe for plump Har Gow, Chinese shrimp dumplings dim sum, is much easier than you probably think. The dough is surprisingly easy to work with. The filling is tender, juicy, and full of flavor. Make them to celebrate Chinese New Year or any time! This recipe was inspired by one from Classic Deem Sum: Recipes from Yank Sing Restaurant, by Henry Chan, Yukiko Haydock, and Bob Haydock.
Provided by Robin Donovan
Categories Appetizer Recipes
Time 35m
Number Of Ingredients 15
Steps:
- To make the filling, in a medium bowl, combine the shrimp, bamboo shoots, scallion, and ginger and stir to mix. Add the sesame oil, soy sauce, sugar, cornstarch, wine, white pepper, and salt and stir to mix well.
- To make the dough, in a medium bowl, combine the dumpling flour and salt and stir to mix. Add all but about 2 tablespoons of the boiling water and mix until the flour and liquid come together. Add the remaining water as needed to make the dough come together. Add the oil and mix it in either with a wooden spoon or your hands (be careful using your hands because the dough will be hot from the boiling water).
- Transfer the dough to an unfloored work surface and knead until it is very smooth. This will take 1 to 2 minutes. Form the dough into a ball, flatten it a bit, and then cut it into quarters. Transfer to a resealable plastic bag, seal, and let rest for a few minutes.
- Roll one of the 4 pieces of dough into a log about 8 inches long ((leaving the other 3 of the 4 portions of dough in the bag to keep them from drying out). Next cut the log into 8 pieces (see photos-cut the log in half, then cut each half in half, and then in half again.)
- Take one piece of dough and use your fingers to flatten it into a round disk about 1 ½ inches across and ¼-inch thick. If the dough is too sticky, moisten your fingers very lightly with a bit of cooking oil.
- Cut the sides of a sturdy Ziploc bag to open it up. Very lightly oil the inside of each half of the bag (I spritz with a tiny bit of oil, then wipe with a paper towel to distribute the oil and remove any excess-you really want just a very light film). Place the bag, open, on a tortilla press or work surface. Place a flattened dough piece on top and press, using the tortilla press, rolling pin, flat-bottomed heavy plate, or another heavy item, flatten into a very thin round about 3 ½ to 4 inches across. Repeat with the other 7 pieces of dough.
- Place about a heaping teaspoon of filling in the middle of each wrapper, fold one side of the circle up and pleat it into a crescent shape. Bring the other side of the circle up to meet it and press the two sides together firmly, making sure the dumpling is sealed up. See my notes about forming and filling the dumplings in batches.
- Place a round of perforated parchment in a bamboo steamer (I use a few 9-inch steamer baskets, but you could use one or two larger ones) and arrange the dumplings inside with a bit of space between them.
- Cover and steam over simmering water for 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 163 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3 dumplings, Sodium 677 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHINESE SHRIMP DUMPLINGS (HAR GOW)
With a few helpful tips and tricks, it's fun and rewarding to make these tender and chewy shrimp dumplings for a delicious meal.
Provided by Rhonda Parkinson
Categories Appetizer
Time 2h35m
Number Of Ingredients 21
Steps:
- Gather the ingredients.
- In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
- Cover and refrigerate for 1 hour to give the flavors a chance to meld.
- In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
- Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
- Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
- Cover and let rest for 20 minutes.
- Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
- Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
- Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
- Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
- Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
- Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
- Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
- Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
- Serve the har gow with chili oil and soy sauce for dipping. Enjoy!
Nutrition Facts : Calories 163 kcal, Carbohydrate 13 g, Cholesterol 44 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 0 g, Fat 10 g, ServingSize 18 rolls, UnsaturatedFat 0 g
P. F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS
Make and share this P. F. Chang's China Bistro Shrimp Dumplings recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Take ½ lb.of shrimp and mince fine in a food processor.
- Take the other ½ lb.and dice small.
- Combine rest of ingredients.
- With a small spoon, place about ½ oz.of mixture into wonton wrapper.
- Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.
- Combine sauce ingredients and mix very well.
- Prepare garnishes.
- Fill soup pot with water. Bring water to a boil, then down to slight boil.
- Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.
- Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.
Nutrition Facts : Calories 137.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 50.3, Sodium 1801.5, Carbohydrate 21.1, Fiber 0.8, Sugar 2.9, Protein 10.5
JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)
Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.
Provided by lbudder
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
- Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
- Place 2 teaspoons of the filling onto the middle of each of the dough circles.
- Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
- Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 28.1 g, Cholesterol 79.9 mg, Fat 9.5 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 415 mg, Sugar 1.3 g
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