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
PRAWN GOW GEES
Make and share this Prawn Gow Gees recipe from Food.com.
Provided by Wendys Kitchen
Categories Chinese
Time 40m
Yield 30 gow gees
Number Of Ingredients 11
Steps:
- Mix the prawn meat, sprig onions, ginger and water chestnuts in a bowl. Put the corn-flour, sesame oil, soy sauce, sugar, salt and pepper in another bowl; blend to a smooth paste, then stir into the prawn mixture.
- Work with one dough round at a time and keep the rest covered. Hold a dough circle in the palm of your hand (this will keep the pastry warm) and put a rounded teaspoon of filling in the centre. Bring up two sides to meet and press the edges to seal. Press the gow gee firmly down on the bench to make a flat base and twist both sides down to form a crescent. Brush very lightly with sesame oil. Place on an oiled baking tray.
- Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, spacing them well apart. (They may need to be cooked in batches.) Cover the steamer and cook over a pan of simmering water for about 8 minutes or until the dough is slightly puffy and translucent. Serve immediately with sesame oil mixed with soy sauce, if desired.
Nutrition Facts : Calories 34.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 11.2, Sodium 104.5, Carbohydrate 5.4, Fiber 0.2, Sugar 0.1, Protein 2
LEEK & PRAWN GRATIN
Let chef Gordon Ramsay help you produce this delicious and rich starter
Provided by Gordon Ramsay
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Top and tail the leeks, then slit in half and wash well. Slice thinly and drain. Heat 2 tbsp oil in a large frying pan and sauté the leeks for about 5 mins until softened and reduced by two-thirds. Season with curry salt and mix in a knob of butter, if liked. Tip into a bowl. Heat the grill to high.
- Wipe out the pan and heat with the remaining oil. Season the prawns with more curry salt to taste and stir-fry until just pink. Mix into the leeks.
- Whip the cream to form soft peaks and fold into the hollandaise along with the herbs, then fold into the leeks and prawns. Divide between six gratin dishes and brown under the grill, about 5 mins. Serve immediately.
Nutrition Facts : Calories 520 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.57 milligram of sodium
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HAR GOW (CHINESE PRAWN DUMPLINGS) – FEAST …
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Ratings 5Category Appetizer, Main Course, Side Dish, SnackCuisine ChineseTotal Time 50 mins
- Finely chop half of the 240g Raw Prawns. Use the side of a large knife to press the small prawn pieces into the chopping board to make a paste. Set the remaining prawns to the side.
- Combine 90g Wheat Starch, 60g Tapioca Flour, 60g Cornflour, 1.5 tsp Sugar and 1 tsp Fine Salt in a medium bowl.
- Assemble the prawn paste, prawns, dough pieces, rolling pin, board and cookie cutter in one place.
- To cook the dumplings, place them in a steamer basket and cook for 8 minutes over boiling hot water. To cook from frozen, allow 12 minutes.
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- 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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