Har Gow Chinese Dim Sum Recipe

Har Gow Chinese Dim Sum

From cherylannxo 17 years ago

These steamed dumplings become opaque or translucent after steaming. I got this recipe from a wonderful chef , Nicholas Zhou.

Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.
Dough: Measure the starch, flour and salt into a small mixing bowl. Quickly pour the boiling water into the flour mixture while stirring rapidly until you get a partially cooked dough. Do not over work the dough.
Quickly add the lard in little pinches and knead until smooth. When the dough is smooth, after about 2 minutes of kneading, cover it and allow it to rest 15 minutes before shaping. To shape the dumplings, pull just a bit more that 1 tsp. of dough from the ball.
Keep the remainder of the dough covered.
Roll the small amount into a ball and place onto a floured surface.
Roll out into a circle about 3" in diameter.
Place 1 tsp. of the shrimp filling in the center of the circle of dough and fold over into a half moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.
if you wish, you can form little pleats in the dough for added decoration. Steam in an oiled bamboo steaming rack, each section lined with a napa cabbage leaf. Steam for 15-18 minutes.

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" It was excellent "
momo_55grandma ate it and said...
great recipe will omit shrimp use something else high 5 thanks
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jo_jo_ba 17 years ago
This looks good, I'll have to tweak it for my diet restrictions but it's definitely worth a shot!
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cherylannxo Santa Nella, CA

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Reviewed by 2 people

great recipe will omit shrimp use something else high 5 thanks

momo_55grandma in Mountianview loved it

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