HAR GOW (DIM SUM DUMPLINGS) | CHINA SICHUAN FOOD
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
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
SHRIMP DUMPLINGS (HAR GOW)
"Nutrition Facts Servings 3.0 Amount Per Serving calories 332 % Daily Value * Total Fat 10 g 15 % Saturated Fat 2 g 9 % Monounsaturated Fat 5 g Polyunsaturated Fat 3 g Trans Fat 0 g Cholesterol 98 mg 33 % Sodium 487 mg 20 % Potassium 156 mg 4 % Total Carbohydrate 49 g 16 % Dietary Fiber 1 g 2 % Sugars 2 g Protein 14 g 28 % Vitamin A 3 % Vitamin C 1 % Calcium 4 % Iron 2 %"
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 3
Number Of Ingredients 15
Steps:
- "For the filling: Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough. For the dough: Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel. To assemble and cook the dumplings: Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made. Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process."
Nutrition Facts : Calories 218 calories, FatContent 11.7177752243153 g, CarbohydrateContent 11.5500271620173 g, CholesterolContent 117.612289288889 mg, FiberContent 0.45084722602786 g, ProteinContent 15.7734045578139 g, SaturatedFatContent 2.56550866259228 g, ServingSize 1 1 Serving (139g), SodiumContent 556.773562268986 mg, SugarContent 11.0991799359894 g, TransFatContent 0.859598340536245 g
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