DIM SUM WRAPPERS RECIPES

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HAR GOW (DIM SUM DUMPLINGS) | CHINA SICHUAN FOOD



Har Gow (Dim Sum Dumplings) | China Sichuan Food image

Cantonese style har gow, shrimp dumplings with a transparent shell

Provided by Elaine

Categories     dim sum

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 24

Number Of Ingredients 12

150 g deveined unshelled shrimp ( , pre-soak in cold water for 1 hour)
60 g minced bamboo ( , cooked)
60 g minced pork fat ( , cooked)
1.5 tsp. salt
2 tsp. sugar
1.5 tbsp. sesame oil
1/8 tsp. white pepper
1 tsp. starch ( , potato starch or corn starch)
1 cup Wheat Starch ( , around 120g)
1/3 cup Potato Starch ( , around 40g)
160 ml boiling hot water ( , plus 10ml more for adjusting)
20 ml vegetable oil

Steps:

  • Mix the two flours and add around 160ml to 170ml (in dryer climate) boiling hot water. Use a chopstick to stir in the water. Mix well and cover with a lid, set aside for 5 minutes to 10 minutes.
  • Add 20ml vegetable oil. Traditionally we use pork lard in the dough. You can choose either one.
  • Deal with the dough when it is still warm. Knead everything together to form a ball . The dough should be not too soft. It should be quite firm, similar to common dumpling dough. If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity.
  • Re-knead on operating board until smooth in surface. Cover with wet cloth and set aside for another 10 minutes.
  • We can make 24 har gow out of the wrapper dough. So firstly divide the dough into halves and then each half 12 portions.Take one portion out and cover all the others with a wet cloth. Re-knead the small portion and shape it into a round ball.Brush a thin layer of oil on a wide slicing knife.Shape the dough to a round wrapper around 10cm in diameter. If you do not want to use a knife, try a rolling pin after flat it with knife. Be gently and do not break the wrapper. Gently separate it from the operating board with the knife. Take around 1 tablespoon of filling in center and assemble the har gow according to the tutorial in the video or any other ways you like. But seal them completely.
  • Bring water to a boil on your stove. Brush some oil on the lined paper (so the dumplings will not stick to the paper) and place them in steam one by one. And then steam the dumplings for 5-6 minutes with high fire.
  • Serve hot!

Nutrition Facts : Calories 73 kcal, CarbohydrateContent 6 g, ProteinContent 2 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 18 mg, SodiumContent 169 mg, ServingSize 1 serving

WONTONS - DIM SUM - EASY RECIPES - CHINESE FOOD



Wontons - Dim Sum - Easy Recipes - Chinese Food image

Simple but versatile, filling but not heavy, easy to cook and serve, wontons are a favorite food with the Chinese—as dim sum or in savory soups.

Provided by DELISH.COM

Categories     cocktail party    appetizers    dinner    main dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 60

Number Of Ingredients 9

1 package round wonton wrappers (60)
1 lb. ground pork
1 egg
3 tbsp. dark soy sauce
1 tbsp. chicken broth
1 tbsp. Chinese rice wine
1 scallion
1 tsp. chopped gingerroot
1/2 tsp. salt

Steps:

  • Remove the wonton wrappers from the package and cover with wet towels for 15 minutes before use. To make the filling: In a large bowl, combine the ground pork, egg, sesame oil, soy sauce, broth, rice wine, scallion, gingerroot, and salt. Place 1/2 teaspoon filling in the center of one wrapper. Moisten the edge of the wrapper with some water and fold over at the center. Gently press the edges together. Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water. A properly wrapped wonton resembles a nurse's cap. Repeat to make about 60 wontons. Bring 4 quarts of water to a boil in a deep pot or wok. Add the wontons to the boiling water and bring to a boil. Add 1 cup cold water and again bring to a boil. Repeat the process twice, each time adding 1 cup cold water and bringing the pot to a boil. When wontons float to the surface again, they are ready. Drain and serve.

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