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Shrimp Har Gow
Created by: Howcan Team
Ingredients
- 1 cup of wheat starch
- 1/4 cup of tapioca starch
- 1/2 teaspoon of salt
- 1/2 cup of boiling water
- 1/2 pound of shrimp, peeled and deveined
- 1 teaspoon of cornstarch
- 1/2 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1/2 teaspoon of sesame oil
- 1 teaspoon of soy sauce
- 1 teaspoon of vegetable oil
- 1/4 cup of bamboo shoots, finely chopped
- 1/4 cup of water chestnuts, finely chopped
- 1 green onion, finely chopped
- 1 teaspoon of ginger, minced
- 1 clove of garlic, minced
- 1/4 teaspoon of salt
- 1/8 teaspoon of white pepper
- 1 teaspoon of sugar
- 1 teaspoon of Shaoxing wine
- 1 teaspoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1/4 cup of water
Instructions
- In a large bowl, mix 1 cup of wheat starch, 1/4 cup of tapioca starch, and 1/2 teaspoon of salt.
- Gradually add 1/2 cup of boiling water to the dry ingredients, stirring constantly until a dough forms. Knead the dough until smooth, then cover and let it rest for 30 minutes.
- While the dough is resting, prepare the shrimp filling. Finely chop 1/2 pound of shrimp and place in a bowl. Add 1 teaspoon of cornstarch, 1/2 teaspoon of sugar, 1/4 teaspoon of white pepper, 1/2 teaspoon of sesame oil, and 1 teaspoon of soy sauce. Mix well and let it marinate for 15 minutes.
- In a separate bowl, combine 1/4 cup of bamboo shoots, 1/4 cup of water chestnuts, 1 green onion, 1 teaspoon of minced ginger, 1 minced garlic clove, 1/4 teaspoon of salt, 1/8 teaspoon of white pepper, 1 teaspoon of sugar, 1 teaspoon of Shaoxing wine, 1 teaspoon of sesame oil, and 1 tablespoon of vegetable oil. Mix well and set aside.
- Divide the rested dough into 24 equal pieces. Roll each piece into a small ball and then flatten into a circle about 3 inches in diameter, with the edges thinner than the center.
- Place a spoonful of the shrimp filling in the center of each dough circle. Pleat and seal the edges to form a pouch, leaving the top open to expose the filling.
- Heat a steamer over high heat. Line the steamer with parchment paper or cabbage leaves to prevent sticking. Place the shrimp har gow in the steamer, leaving space between each dumpling to prevent sticking.
- Steam the dumplings for 8-10 minutes, or until the wrappers turn translucent and the filling is cooked through.
- While the dumplings are steaming, prepare the dipping sauce by mixing 1 tablespoon of cornstarch with 1/4 cup of water in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and let it cool.
- Serve the shrimp har gow hot with the dipping sauce on the side. Enjoy!
Shrimp Har Gow, a traditional Cantonese dim sum dish, has a rich history dating back to the teahouses of Guangzhou, China. These delicate, translucent dumplings are filled with succulent shrimp and wrapped in a thin, chewy, and slightly translucent wrapper. The dish has gained popularity worldwide for its exquisite taste and texture. Renowned dim sum chefs in Hong Kong and Guangzhou have perfected the art of making these dumplings, ensuring the perfect balance of flavors and textures. Today, the best Shrimp Har Gow can be found in authentic Cantonese restaurants in major cities like Hong Kong, New York, and San Francisco. The key to a great Shrimp Har Gow lies in the freshness of the shrimp and the skillful preparation of the wrapper, which should be thin yet sturdy enough to hold the filling. While traditionalists swear by the classic preparation, some chefs have experimented with alternative methods, such as adding a touch of bamboo shoots or water chestnuts to the filling for extra crunch.
55 min
24
45 calories
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