har gow, ha cao, shrimp dumplings

shrimp dumplings, har gow

Vietnamese have a strong influence from Cantonese cuisine, and Dim Sum is one of the favorite food we love from this cuisine. Great fun and tasty to eat, Há Cảo or Har Gow, the shrimp ball dumplings are one of my favorite dishes to order at a Dim Sum restaurant. For this recipe, I’m gonna ask a Chinese friend to come teach us all how to make Har Gow from fresh, and how to fold the dumplings. This requires some practice, but once you know how, you can’t resist making them often because they are reallyyyy goood!

I would add 1/4 cup of tapioca starch to the dough to increase the chewiness to the texture of the wrapper, and adjust the water accordingly. To flatten the wrapper, you can also use a cleaver to press down on the dough and flatten it. The round dumpling wrapper should be at least 3 to 4 inches in diameter.

To make it easy to follow, I’ll list the ingredients below, but watch the video to learn how to wrap the dumplings. This is the trickiest part. Enjoy!

Recipe for Har Gow (Há Cảo)
1 lb shrimps, peeled, deveined, and chopped
4 oz bamboo roots, chopped
1 tbsp shao hsing wine or cooking wine
1 tsp sesame oil
1/2 tsp stir fry oil
1/2 tsp sugar
1/2 tsp salt
2 tbsp cornstarch

1 1/2 cups wheat flour
1 tbsp vegetable oil
1 cup boiling water

In a bowl, combine shrimps, bamboo roots, wine, sesame oil, stir fry oil, sugar, salt and mix it well. Add cornstarch to the bowl and toss it well. Let it sit for 1 hr to develop the flavors.

In another bowl, mix the wheat flour, vegetable and slowly add boiling water and keep sitrring until a thick dough is formed. Let it sit until cool at the room temperature, about 10 minutes.

Once the dough has cooled, transfer to a board and knead it until it smooths. About about 10 minutes of kneading, roll the dough into a long roll, around the same size of the chinese sausage, then cut it into 30 seperate pieces.

Oil a workspace and a rolling pin by wiping it with the oiled paper towel. Roll the dough in your hand to form a ball and use the rolling pin to flatten it out into a round shape to get the right thickness, neither too thick nor too thin. Place the filling into the center, fold it over the skin and use a finger to hold the wrapper and form it into a cup with overlapping pleasts on one side.

Grease the bottom the steamer, and place the dumplings in. Make sure to leave enough space so that they do not get too crowded.

Bring the water to a boil and steam the dumplings over high heat for 7 minutes. Let the dumplings rest for a few minutes before serving.

Serve with soy sauce, with a touch of chili garlic oil mix.



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