SHRIMP HARGOW RECIPES
HAR GOW (SHRIMP DUMPLINGS) RECIPE - FOOD.COM
Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.
Total Time 2 hours 5 minutes
Prep Time 2 hours
Cook Time 5 minutes
Yield 24 dumplings
Number Of Ingredients 16
Steps:
- Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
- Combine dip ingredients and set aside.
- Sift flour and starch together; gradually add boiling water; add oil and let dough cool.
- Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.
- Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
- To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.
- Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).
- Cover and steam 5 minutes.
- Serve with dip.
- These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.
Nutrition Facts : Calories 29, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 18.4, SodiumContent 239.9, CarbohydrateContent 0.7, FiberContent 0.1, SugarContent 0.1, ProteinContent 2.5
SHRIMP DUMPLINGS RECIPE | BON APPÉTIT
During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony. This is a part of our Chinese New Year menu with chef Simone Tong.
Provided by Simone Tong
Yield Makes 30
Number Of Ingredients 14
Steps:
- Mix vinegar, soy sauce, ginger, and chile in a small bowl.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
- Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.
- Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.
- Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.
- Transfer dumplings to a platter. Serve with dipping sauce alongside.
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