Har Gow Or Chinese Shrimp Dumplings Recipes

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HAR GOW (DIM SUM SHRIMP DUMPLINGS)



Har Gow (Dim Sum Shrimp Dumplings) image

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

1/2 pound raw shrimp (peeled, de-veined, and patted dry)
1 teaspoon oyster sauce
1 tablespoon vegetable oil
1/4 teaspoon white pepper
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/4 cup bamboo shoots
1 cup wheat starch
1/2 cup cornstarch
1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates))
3 teaspoons lard ((or oil))

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

HAR GOW OR CHINESE SHRIMP DUMPLINGS



Har Gow or Chinese Shrimp Dumplings image

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

1 ½ cups dumpling flour (or 1 cup wheat starch mixed with ½ cup tapioca starch)
½ teaspoon salt
1 cup boiling water
1 tablespoon plus 1 teaspoon oil
1 pound raw shrimp, peeled, deveined, and chopped
2 tablespoons minced bamboo shoots (see note)
1 tablespoon minced scallion (white only)
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 teaspoons sugar
1 ½ teaspoons xiaoxing wine, sake, dry sherry, or white wine
¾ teaspoon grated fresh ginger
¼ teaspoon white pepper
½ teaspoon kosher salt

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

HAR GOW SHRIMP DUMPLINGS



Har Gow Shrimp Dumplings image

Categories     Sauce     Side     Marinate     Steam     Dinner     Shrimp

Yield makes 32 dumplings, serving 6 to 8 as a snack

Number Of Ingredients 14

Filling
2/3 pound medium shrimp, peeled and deveined (9 ounces net weight)
3/4 teaspoon salt
1 1/2 tablespoons minced pork fat or fatty bacon
3 tablespoons finely chopped bamboo shoots
2 teaspoons minced scallion (white part only)
1 1/2 teaspoons cornstarch
3/4 teaspoon sugar
1/8 teaspoon white pepper
1 1/2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1 pound Wheat Starch Dough (page 132), cut into fourths
Light (regular) soy sauce, for dipping
Chile Garlic Sauce, homemade (page 216) or store-bought (optional)

Steps:

  • To make the filling, toss the shrimp with 1/4 teaspoon of the salt, put them in a strainer, and rinse under cold water. Transfer the shrimp to a paper towel and blot dry. Chop the shrimp into peanut-size pieces; halve each shrimp lengthwise first to make it easier. Put the shrimp into a bowl and add the pork fat, bamboo shoots, and scallion. Stir with chopsticks or a fork to evenly distribute the ingredients.
  • In a small bowl, combine the remaining 1/2 teaspoon salt, the cornstarch, sugar, white pepper, rice wine, and sesame oil, stirring to dissolve the cornstarch. Pour the seasonings over the shrimp mixture. Stir with chopsticks or a fork to ensure that all the shrimp are well coated. Cover with plastic wrap and set aside for 30 minutes or refrigerate for up to 4 hours to marinate. Makes about 1 1/3 cups.
  • Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into an 8-inch log. Cut the log into 8 equal pieces. Follow the instructions on "Forming Wrappers from Wheat Starch Dough" (page 133) to shape circles that are each 3 to 3 1/4 inches in diameter.
  • Before assembling the dumplings, line steamer trays and baking sheets with parchment paper, then oil the paper.
  • To assemble a dumpling, hold a wrapper in a slightly cupped hand. Use a bamboo dumpling spatula, dinner knife, or fork to scoop up about 2 teaspoons of filling and place it slightly off-center toward the upper half of the wrapper, gently pressing to flatten slightly and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling and create a pleated crescent (see page 29), finishing it by pinching the rim together between your fingers into a thin layer of dough that resembles a crown; this prevents the edge from being unpleasantly thick once cooked. If the skin breaks, dab a tiny bit of oil on the area and try smoothing out and patching up the wrapper. For the pouchy har gow shape, lightly press the unpleated side of the dumpling against the knuckle of a bent finger; this will softly arch the dumpling forward. If this shape proves too challenging, simply form a half-moon (see page 26). Set the finished dumpling in a prepared steamer tray. Assemble more dumplings from the remaining wrappers before working on the next batch of dough. Space them about 1/2 inch apart; if using a metal steamer tray, keep the dumplings 1 inch away from the edge where condensation will collect. Place overflow dumplings on the baking sheet with a good 1/2 inch between each and cover with plastic wrap. Once assembled, the dumplings should be cooked as soon as possible, because they cannot be refrigerated uncooked.
  • Steam the dumplings over boiling water (see page 17 for guidance) for about 6 minutes, or until they have puffed slightly and are glossy and translucent. Remove each tray and place it atop a serving plate.
  • Serve hot with soy sauce and chile garlic sauce. Cooked dumplings can be refrigerated, then steamed for about 3 minutes before serving. Cooked dumplings can also be frozen for up to 1 month, completely thawed in the refrigerator, and steamed for 3 to 5 minutes.

HAR GOW (SHRIMP DUMPLINGS)



Har Gow (Shrimp Dumplings) image

Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 2h5m

Yield 24 dumplings

Number Of Ingredients 16

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
1/4 cup tapioca flour
3/4 cup wheat starch
10 1/2 tablespoons boiling water
1 tablespoon oil
3 tablespoons light soy sauce
1 tablespoon sesame seed oil
1/2 teaspoon chili oil

Steps:

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

Nutrition Facts : Calories 29, Fat 1.8, SaturatedFat 0.3, Cholesterol 18.4, Sodium 239.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 2.5

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