Har Gow Chinese Shrimp Dumplings
Posted by Mel
Salt, Starch, Tapioca Starch, Soy Sauce, Scallions, White Pepper, Shrimp, Vegetable Oil, Salt, Vegetable Oil, Rice Vinegar, Cornflour, Ginger, Sesame Oil
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Har Gow Chinese Shrimp Dumplings Recipe
Har Gow, also known as prawn dumplings, is a traditional Chinese dim sum dish. The delicate wrapper is made of wheat starch and tapioca starch, which gives it a slight translucent appearance. The filling is a savoury combination of shrimp, scallions, and spices that makes it the ideal bite-sized snack or appetiser.
Ingredients
- 1/4 tsp salt
- 1 cup starch (wheat)
- 1/4 cup water
- 1/4 cup tapioca starch
- 1 tbsp soy sauce
- 1/4 cup cold water
- 1/4 cup chopped scallions
- 1/4 tsp white pepper
- 1/2 cup boiling water
- 1/2 lb raw shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornflour
- 1/2 tsp grated ginger
- 1/2 tsp sesame oil
Time Needed
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes
Instructions
- Combine the wheat starch, tapioca starch, and salt in a large mixing bowl.
- Stir in the boiling water until a dough forms.
- Knead in the cold water and vegetable oil until the dough is smooth.
- Allow the dough to rest for 30 minutes, covered.
- Combine the prawns, ginger, sesame oil, salt and white pepper in a medium mixing bowl.
- To make a slurry, combine the cornflour and water in a small bowl.
- Stir the slurry into the prawn mixture to combine.
- Stir in the scallions, soy sauce and rice vinegar to the shrimp mixture.
- Separate the dough into small pieces and roll each one into a ball.
- Make a disc out of each ball by flattening it with your palm.
- Fill each disc with a heaping tablespoon of the prawn mixture.
- Gather the disc's edges and pinch together to form a pouch.
- Rep with the rest of the dough and prawn mixture.
- In a steamer, heat the vegetable oil over high heat.
- Arrange the dumplings in the steamer so that they do not touch.
- Steam the prawns for 6-8 minutes, or until they are cooked through and the wrapper is translucent.
- Serve immediately with a dipping sauce of soy sauce and rice vinegar.
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