Saturday, 17 October 2009

Har Gao - Shrimp Crystal Dumplings

Another dumpling post :). Well, I adore dumplings, so I am quite sure that there would still be a long list of dumpling posts coming in the future and that my journey of trial and error in dumpling making is still very long...;-). This time my post is about Har Gao - one of the most wanted dumpling dishes in Dim Sum restaurants. But, this is of course not the reason why I made har gow. I made har gow because it's one of my most favourite types of dumpling. I especially like it's translucent, slightly chewy skin. When I was young I loved to look at and observe my shrimp dumplings before I ate them. I loved to see their crystal clear, transparent exterior hiding some pink succulent jewels inside them. To be true, I still do. After one eager bite, I would even still study what's inside the small, little, glassy pocket - I notice some big chunks of juicy prawns, very thin slices of bamboo shoots and a modest amount of finely chopped pork lard.



I made these har gows several weeks ago. It was not that hard to make, but making sure that the skin was thin enough and that it didn't break when I tried to pleat it was kind of tricky.



The har gow did not turn out as good as I wanted. The shape of the dumplings didn't really look like the ones you see in Dim Sum restaurants. I think that they're not fat enough, and the skin was not as translucent as it should be. However, they're certainly not ugly. So, fair enough, I guess it's at least a good try...

Recipe adapted from Dim Sum Made Easy
Ingredients

Skin
  • 1 1/2 cup wheat starch
  • 1/2 cup tapioca starch
  • 1 1/2 cup boiling water
  • 2 tbs oil
Filling
  • 500 gr prawns, chopped coarsely (not too fine)
  • 1 egg white
  • 2 tbs ground pork fat
  • 2 tbs chopped spring onions (white part only)
  • 3 tbs thinly slices bamboo shoots
  • 1 tbs light soy sauce
  • 1 tbs oyster sauce
  • 1 tbs Shao Xing wine
  • 1 tsp tapioca starch
  • A dash of white pepper



Make sure that you refrigerate the filling mixture for at least an hour before you start making the dumplings. If you don't do so the filling might be a bit too watery and thus might cause the dumpling skin to tear.



Enjoy your har gow with chilli sauce of your choice.




Bookmark and Share

14 comments:

  1. these look amazing! i have such a craving for dumplings right now - they're one of my favorite foods!

    ReplyDelete
  2. Looks good! When are you going to open a restaurant for selling Dim Sum?

    ReplyDelete
  3. Good job! I admire your wrapping skill, it is much better that me, this is why I seldom post dumpling recipes in my blog, because my wrapping skill is not presentable! LOL!!

    ReplyDelete
  4. wahh cantiknya , napa ga buka DimSum Resto disana ? susah yah izin nya ?

    ReplyDelete
  5. how can you make the dumpling so cute like this??? so koo!!
    I love dim sum a lot either:) i will make this tonight when visit my mom in law! :D

    ReplyDelete
  6. Oh my gosh! I'm soooo impressed! I just tried making shumai for the first time and mine do not look nearly as good! http://tinyurl.com/yfg4fx5

    ReplyDelete
  7. Seriously... your dumplings look so amazing, like at those expensive Chinese restaurants!

    I'm love eating dumpling but I never can make nice dumplings by my own, hehehe...

    ReplyDelete
  8. great job for making your own har gao dough! Thanks for visiting our site. You have a great collection of dim sum recipes..we're going to have to wait to see how you make baozi

    ReplyDelete
  9. Looks good. I always loved eating this but never thought about making them until now. THanks for sharing :)

    Feel free to check out my blog:
    http://www.simplygoodeating.com

    ReplyDelete
  10. Hi! I've just stumbled across your blog whilst looking for a har gow recipe. Your finished product looks amazing! However, I don't see a recipe for the dumplings and was wondering if you could be so kind as to post the one you used for these dumplings. Thanks!

    ReplyDelete

You Might Also Like

Related Posts Plugin for WordPress, Blogger...