Dim Sum Har Gow

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the shrimp, bamboo shoot, pork fat, sesame oil, sugar, white pepper, salt, and potato starch in a medium bowl.

   Ca. 5 min.

   Kokkens note: Ensure all ingredients are finely chopped for a smooth filling texture.

2. 2

   Mix the filling ingredients thoroughly until well combined and slightly sticky.

   Ca. 3 min.

   Kokkens note: You can use your hands to really incorporate everything.

3. 3

   Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld.

   Kokkens note: Chilling the filling makes it easier to work with.

4. 4

   In a large bowl, combine the wheat starch and tapioca starch for the wrappers.

   Ca. 1 min.

5. 5

   Pour the boiling water into the starch mixture and stir quickly with a spoon until a rough dough forms.

   Ca. 2 min.

   Kokkens note: Be careful, the water is hot. Work quickly to prevent lumps.

6. 6

   Add the vegetable oil to the dough and knead on a clean surface for 5-7 minutes until smooth and elastic.

   Ca. 7 min.

   Kokkens note: The dough should be warm and pliable. If it's too sticky, add a tiny bit more wheat starch.

7. 7

   Divide the dough into 20-25 equal pieces and roll each piece into a small ball.

   Ca. 5 min.

   Kokkens note: Keep the dough covered with a damp cloth to prevent it from drying out.

8. 8

   On a lightly oiled surface, flatten each dough ball into a thin, round wrapper (about 3 inches in diameter) using a small rolling pin or the flat side of a cleaver.

   Ca. 15 min.

   Kokkens note: Aim for very thin edges and a slightly thicker center. Work quickly as the dough dries out fast.

9. 9

   Place about one tablespoon of the chilled filling in the center of each wrapper.

10. 10

    Fold the wrapper in half to form a crescent shape, then pleat the edges to seal, creating the classic har gow shape.

    Ca. 10 min.

    Kokkens note: Practice makes perfect for pleating. Ensure there are no gaps for the filling to escape.

11. 11

    Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.

    Ca. 1 min.

12. 12

    Arrange the har gow in the steamer basket, leaving space between them.

    Ca. 1 min.

    Kokkens note: Do not overcrowd the steamer, as it will affect even cooking.

13. 13

    Bring water to a rolling boil in a wok or pot beneath the steamer.

    Ca. 5 min.

14. 14

    Steam the har gow for 6-8 minutes, or until the wrappers are translucent and the shrimp is cooked through.

    Ca. 8 min.

    Kokkens note: Cooking time may vary depending on the size of your dumplings and steamer.

15. 15

    Serve immediately with your favorite dipping sauce.

    Kokkens note: Traditional dipping sauces include chili oil, soy sauce, or a ginger-vinegar mixture.