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
Number Of Ingredients 13
- 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
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
Number Of Ingredients 15
- 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)
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
Yield 24 dumplings
Number Of Ingredients 16
- 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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4.5/5 (40)Calories 74 per servingCategory Breakfast
- What are the best ingredients for the wrapper? There is no consensus on the wrapper’s formula. Most recipes include wheat, corn, tapioca starch, and oil.
- How to prepare the wrapper dough for the best result. Mix the wheat starch, tapioca starch, and salt in a mixing bowl. Add the boiling water and stir the flour vigorously until it forms a sticky dough.
- The optimum amount of water for the dough. When making the shrimp dumpling wrapper for the first time, you may find that the boiling water varies significantly from recipe to recipe.
- How to roll out the wrapper. I think spreading the dough to paper-thin with the back of the Chinese cleaver is more efficient than by the rolling pin.
- How to fold the dumpling. There is no fixed method to fold the dumpling. An easy way for one person may be difficult for others. I use simple methods to pleat the dumpling in the video.
- The best ingredients for the dumpling filling. The main ingredients for the filling consist of shrimp, bamboo shoots, and pork fat. The seasoning consists of oil, ground white pepper, sesame oil, salt, and sugar.
- How to steam the shrimp dumplings. Here are the steps: Steam for six minutes over high heat, lid on. You can place the shrimp dumpling directly in the bamboo steamer basket or by lining it with a piece of baking paper, parchment paper, or cheesecloth.
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4.5/5 (2)Total Time 36 minsCategory Appetizers And SnacksCalories 181 per serving
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