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Har gow is a dim sum dumpling with a translucent wheat starch wrapper and a filling of whole and minced shrimp, water chestnuts, and bamboo shoots. The signature technique is pressing the dough thin with a cleaver and hand-pleating the wrapper into a crescent shape.
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Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver).
In a mixing bowl, combine whole shrimp, minced shrimp and all the other ingredients for the filling. Place in the fridge.
Put wheat starch, tapioca starch(or cornstarch/potato starch), salt and lard (or cooking oil) into a mixing bowl.
Pour in water that has just been boiled (water at lower temptation will result in failure).
Stir well with a pair of chopsticks, then knead with hands into a smooth, soft dough.
Make a loop with the dough. Divide it into 12 equal pieces.
Lightly coat the working surface and the cleaver with oil.
Roll one piece of dough into a ball. Press it with the side of the cleaver while moving side to side to make a very thin wrapper.
Gently peel it off the cleaver (you may use a rolling pin to achieve this if you wish). Repeat to make the other wrappers.
Place a spoonful of filling in the middle of a wrapper (including one whole shrimp).
Hold with both hands. Pleat the far side of the wrapper by pressing with the index finger of one hand.
Push the near side of the wrapper forward with the thumb of the other hand. Seal all around to make a crescent shape.
Heat up water in the pot on which you are going to place the steamer basket.
Scatter carrot slices in the basket, then place dumplings on top of each slice (this is to avoid sticking).
Place the basket in when the water is boiling. Cook with lid on over medium heat for 6 minutes (do not overcook).
Leave the dumplings to cool a bit before gently removing them to serve (very hot dumpling skin tends to stick). You may dip them in a vinegary sauce if you wish.
Keep uncooked dumplings in the freezer for up to 4 weeks. No need to defrost when steaming.
Put them in a steamer filled with cold water (different from the instructions for fresh dumplings). Cook for 8 minutes after the water starts to boil.
Written automatically by CookOS, not by the creator.
Freeze uncooked dumplings for up to 4 weeks without thawing; steam frozen dumplings for 8 minutes after water boils (versus 6 minutes for fresh).
cleaver (or chef's knife for mincing; cleaver speeds the pressing technique) · steamer basket · chopsticks (for mixing the dough)
Written automatically by CookOS, not by the creator.
Har gow wrappers are made from wheat starch, tapioca starch, lard or oil, salt, and boiling water. The boiling water is essential—cooler water will cause the dough to fail.
The whole shrimp placed in each dumpling provides visual appeal and bite texture, while the minced shrimp binds the filling together and distributes flavor throughout.
Lightly oil your working surface and cleaver, use carrot slices under dumplings in the steamer basket, and let cooked dumplings cool slightly before removing them.
Yes. Store uncooked dumplings in the freezer for up to 4 weeks. Do not defrost; steam frozen dumplings for 8 minutes after the water boils (different from fresh dumpling timing of 6 minutes).
Press the dough with the side of a cleaver using side-to-side motions until very thin and translucent. It should be delicate enough to see through but strong enough to hold the filling.
