Dim Sum Har Gow
Har Gow are delicate steamed shrimp dumplings, a beloved staple of Cantonese dim sum. The translucent wrappers encase a savory and juicy shrimp filling, offering a delightful texture and flavor contrast. This recipe provides a homemade approach to this classic appetizer.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h 10 min
- Porcije
- 4
- Težina
- Teško
- Po porciji
- 347 kcal
Informacije o alergenima: može sadržavati rakovi, riba, gluten i sezam. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Preračunato za prikaz; količine u receptu ostaju jednake.
filling
- 300 gshrimp, peeled, deveined, roughly chopped
- 50 gbamboo shoot, finely diced
- 30 gpork fat, finely diced
- 1 žličicasesame oil
- 0,5 žličicasugar
- 0,25 žličicawhite pepper
- 0,5 žličicasalt
- 1 žlicapotato starch
wrapper
- 120 gwheat starch
- 60 gtapioca starch
- 200 mlboiling water
- 1 žlicavegetable oil
Oprema
bamboo steamer · wok or large pot · rolling pin · large bowl · medium bowl
Postupak
Korak po korak
- 1
Combine the shrimp, bamboo shoot, pork fat, sesame oil, sugar, white pepper, salt, and potato starch in a medium bowl.
Oko 5 min
Napomena kuhara: Ensure all ingredients are finely chopped for a smooth filling texture.
- 2
Mix the filling ingredients thoroughly until well combined and slightly sticky.
Oko 3 min
Napomena kuhara: You can use your hands to really incorporate everything.
- 3
Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld.
Napomena kuhara: Chilling the filling makes it easier to work with.
- 4
In a large bowl, combine the wheat starch and tapioca starch for the wrappers.
Oko 1 min
- 5
Pour the boiling water into the starch mixture and stir quickly with a spoon until a rough dough forms.
Oko 2 min
Napomena kuhara: Be careful, the water is hot. Work quickly to prevent lumps.
- 6
Add the vegetable oil to the dough and knead on a clean surface for 5-7 minutes until smooth and elastic.
Oko 7 min
Napomena kuhara: The dough should be warm and pliable. If it's too sticky, add a tiny bit more wheat starch.
- 7
Divide the dough into 20-25 equal pieces and roll each piece into a small ball.
Oko 5 min
Napomena kuhara: Keep the dough covered with a damp cloth to prevent it from drying out.
- 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.
Oko 15 min
Napomena kuhara: Aim for very thin edges and a slightly thicker center. Work quickly as the dough dries out fast.
- 9
Place about one tablespoon of the chilled filling in the center of each wrapper.
- 10
Fold the wrapper in half to form a crescent shape, then pleat the edges to seal, creating the classic har gow shape.
Oko 10 min
Napomena kuhara: Practice makes perfect for pleating. Ensure there are no gaps for the filling to escape.
- 11
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
Oko 1 min
- 12
Arrange the har gow in the steamer basket, leaving space between them.
Oko 1 min
Napomena kuhara: Do not overcrowd the steamer, as it will affect even cooking.
- 13
Bring water to a rolling boil in a wok or pot beneath the steamer.
Oko 5 min
- 14
Steam the har gow for 6-8 minutes, or until the wrappers are translucent and the shrimp is cooked through.
Oko 8 min
Napomena kuhara: Cooking time may vary depending on the size of your dumplings and steamer.
- 15
Serve immediately with your favorite dipping sauce.
Napomena kuhara: Traditional dipping sauces include chili oil, soy sauce, or a ginger-vinegar mixture.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 346,5kcal
- Bjelančevine
- 19,1g
- Ugljikohidrati
- 44,1g
- Masti
- 10g
- Vlakna
- 0,6g
- Šećeri
- 1,4g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover har gow in an airtight container in the refrigerator.
Reheat by steaming for a few minutes until hot.
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