Har gow
Cantonese cuisine, Guangdong Province, China
Place of Origin:
- Ha Cao
- Dim Sum Shrimp Dumplings
Also Known as:
Har Gow is a traditional Cantonese shrimp dumpling that is a popular item at dim sum houses. It is prepared with a filling of coarsely chopped shrimp, a bit of pork fat, and seasonings, wrapped in a translucent wrapper made of wheat starch and tapioca starch.
Description
Ingredients
For the filling:
1/2 pound raw shrimp
peeled and deveined
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 teaspoon oyster sauce
1/2 teaspoon vegetable oil
1/2 teaspoon grated ginger
1/2 teaspoon cornstarch
1/2 teaspoon Shaoxing wine (optional)
1/4 cup bamboo shoots
finely chopped (optional)
For the wrapper:
1 cup wheat starch
1/4 cup tapioca starch
1/2 teaspoon salt
1 cup boiling water
1 tablespoon vegetable oil
Recipe
Step 1: In a medium bowl, mix together all the ingredients for the filling except for the bamboo shoots. Stir in one direction until the mixture becomes sticky and forms a paste. Add the bamboo shoots and mix well.
Step 2: In a separate bowl, mix together the wheat starch, tapioca starch, and salt. Add the boiling water and stir until a dough forms.
Step 3: Add the vegetable oil to the dough and knead until smooth. Divide the dough into 16 equal pieces and roll each piece into a ball.
Step 4: On a lightly floured surface, flatten each ball into a circle about 3 inches in diameter.
Step 5: Place a heaping teaspoon of filling in the center of each wrapper. Gather the edges of the wrapper around the filling and pinch to seal.
Step 6: Place the dumplings in a steamer basket lined with parchment paper. Steam over high heat for 8-10 minutes, until the filling is cooked through and the wrapper is translucent.