Har Gow
From quaziefly 15 years ago
- 12 minutes to make
- Serves 6
These are the steamed shrimp dumplings that become opaque or translucent after steaming
Ingredients
- Har Gow Dough: shopping list
- 2 Tbsp potato starch shopping list
- 1 cup Wheat starch shopping list
- 1/4 tsp salt shopping list
- 1/2 cup boiling water, plus 3 TB boiling water shopping list
- 1 tsp lard3 shopping list
- Filling: shopping list
- Wheat starch for dusting shopping list
- 1/2 lb raw shrimp, peeled and -chopped shopping list
- 1/4 lb Precooked salad shrimp, -chopped shopping list
- 2 ounces pork fat, chopped fine shopping list
- 1/4 cup bamboo shoots, chopped shopping list
- 1/4 tsp Ground white pepper shopping list
- 1/4 tsp Grated fresh ginger shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp sesame oil shopping list
- 1 Tbsp Chopped green onion shopping list
- 1 egg white shopping list
- 1 TbspDry sherry shopping list
- 1 Tbsp cornstarch shopping list
How to make it
- 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 both starches and salt into a small mixing bowl.
- Quickly pour the boiling water into the starches while stirring with chopsticks (or spoon) until you get a partially cooked dough. Do not overwork the dough.
- Quickly add the lard in little pinches and then knead until smooth. When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball.
- Keep the remainder of the dough covered with the bowl.
- Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches 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 on an oiled bamboo steaming rack for 12 minutes.
The Rating
Reviewed by 11 people-
Nice! Thanks for including the recipe for the dough! 5 for that.
txgreg
in Dallas loved it
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my son-in-law loves these will give recipe to wife thanks for the post high5
momo_55grandma
in Mountianview loved it
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YUMMY.... ^5
peetabear
in mid-hudson valley loved it
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