Discussion Boards
Cantonese Har Gow
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Also known as shrimp dumplings, these are traditional fare for dim sum and are so, so good! A time-consuming recipe, it is best saved for special occasions.
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SHRIMP FILLING
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Raw shrimp, peeled and deveined, blotted dry, finely chopped
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6 oz.
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170 g
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Finely chopped water chestnuts
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1 1/2 tbsp.
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25 mL
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Green onion, finely sliced
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1
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1
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Finely grated peeled gingerroot
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1/4 tsp.
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1 mL
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Cornstarch
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2 tsp.
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10 mL
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Dry sherry
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1 tsp.
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5 mL
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Soy sauce
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1 tsp.
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5 mL
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Sesame oil
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1/2 tsp.
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2 mL
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Brown sugar, packed
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1/4 tsp.
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1 mL
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Salt
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1/8 tsp.
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0.5 mL
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TRANSLUCENT WRAPPERS
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Wheat starch
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1/2 cup
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125 mL
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Tapioca (or corn) starch
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1/4 cup
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60 mL
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Salt
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1/2 tsp.
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2 mL
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Boiling water
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1/2 cup
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125 mL
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Cooking oil
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1 tbsp.
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15 mL
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Parchment paper squares, 5 inch (12.5 cm) size
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17
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17
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Suey choy (Chinese cabbage) leaves (or parchment paper), to line steamer
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2
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2
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Shrimp Filling: Combine first 4 ingredients in small bowl.
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Add next 6 ingredients. Stir until combined. Cover. Chill until ready to use.
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Translucent Wrappers: Stir wheat starch, tapioca starch and salt in medium bowl.
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Add boiling water all at once. Immediately stir until combined and very thick.
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Add cooking oil, 1 tsp. (5 mL) at a time, stirring well after each addition. Knead with greased hands for 3 to 4 minutes until dough is very smooth and soft. Divide in half. Shape each half into cylinder about 8 inches
(20 cm) long. Keep rolls covered with greased plastic wrap to prevent drying out. Cut 1 roll into 8 pieces. Roll out each piece between 2 squares of parchment paper to 3 inch (7.5 cm) circle. Peel off top paper. Place 1 1/2 tsp. (7 mL) filling in centre of wrapper. Fold dough over filling using paper to assist in rolling. Press edge together firmly. With greased hands, make 6 to 7 small pleats along edges to seal. Stand upright on paper. Repeat with remaining dough, filling and paper, keeping dumplings covered with greased plastic wrap to prevent drying out.
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Line bottom of bamboo steamer with suey choy leaves. Place dumplings on leaves, in batches, not touching side or each other. Set steamer on rack over boiling water in wok or Dutch oven. Cover. Cook for about 8 minutes until filling is pink and wrapper is transparent. Do not overcook. Makes 16 dumplings.
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To Make Ahead: Cover dumplings with greased waxed paper. Chill for 2 to 3 hours before steaming. Uncooked dumplings may be frozen before cooking if fresh (not previously frozen) shrimp were used in the filling. Steam dumplings from frozen state for 9 to 10 minutes.
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1 dumpling:
43 Calories; 1.2 g Total Fat (0.6 g Mono, 0.4 g Poly, 0.1 g Sat); 12 mg Cholesterol; 6 g Carbohydrate; trace Fibre; 2 g Protein; 127 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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