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How To make Chinese: Steamed Translucent Dumpling Fun G
6 Dried Chinese black
-mushrooms 6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh 2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry 1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves These dumplings make great finger food for a cocktail party. They can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for dipping Chinese mustard, for dipping Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters.
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DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
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**INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)**
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link:
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
**INGREDIENTS FOR THE FILLING**
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots:
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
**STEP BY STEP**
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
Gluten free dumpling wrappers...and so easy to make! Crystal dumplings (Fun guo) recipe.
Many varieties of crystal dumplings (fun guo) are found at dim sum. Use different fillings and shapes to make your own fun guo variations.
See full recipe on blog post. Go to sammywongskitchen.com and search crystal dumplings
For other dim sum / Chinese cuisine videos, see:
Cantonese spring rolls recipe:
Crystal dumplings (fun guo) recipe:
Asian pork buns:
Braised bean curd rolls:
Easy Chinese Dumpling Potstickers:
Easy fried rice:
Wong Family’s dumpling filling:
Homestyle hot and sour soup:
Adding egg to rice congee:
Make a pineapple bowl for your Hawaiian Fried rice:
Crispy pork belly:
Easy “casian” (Cajun Asian) shrimp:
Easy Beef with Chinese broccoli stir fry:
or go through my Chinese 101 Cooking series:
Part 1: Intro and Essential ingredients for Chinese cooking.
Part 2: Basic Chinese meat marinade.
Part 3: Basic Chinese stir fry sauce concentrate and aromatics.
Part 4: Essential cookware and utensils for Chinese cooking and stir fries.
Part 5: Meat selection for stir fry and more.
Part 6: How to cut tender meat pieces for stir fry.
Part 7:Vegetable selection for stir fry.
Part 8: Cutting vegetables for stir fry.
Would love it if you subscribe to my youtube channel. Follow me on instagram @sammywongskitchen for more amazing recipes and cooking tips and tricks!
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Steamed Crystal Dumplings Recipe | Sam's Recipe Club
Crystal dumplings got their name from the beautiful translucent look of the dumpling wrappers. They are also called momos and dim sums. These gluten-free crystal dumplings are steamed dumplings with a translucent skin. They are filled with chicken mince and colorful vegetables. The dough for this variety of dumplings becomes translucent once cooked, revealing the beautiful color of the fillings. Crystal dumpling dough is made with corn starch and potato starch. The cooked crystal dumping is a little chewy. I like serving the dumplings with the dumpling sauce. Please follow the complete recipe for best results.
#dumplings #dimsum #momos #crystaldumpling #chickendumpling #japanesefood #chinesefood #asianrecipes #continentalfood #potatostarch #glutenfreedumpling #dietfood #easyrecipe #quickrecipe
The best way to enjoy dumplings? Steamed dumplings with the best sauce (at least in my opinion!) ????
I used frozen dumplings for this that I steamed directly (no need to thaw)!!
And in case you're looking for a homemade vegan dumpling recipe, you can check here:
#dumplings #asmr #shorts
Har Gow Dumpling Recipe
A challenging but well worth the effort kind of dumpling. Also known as Crystal Shrimp Dumplings, these delicate homemade wrappers steam to be almost translucent, allowing you to see the beautiful pink shrimp on the inside!
Be sure to check out more content through @smedeiros_ on Tiktok and Instagram, and for more great content, you can see my partnered account on Instagram @ourkitchenpassport
Dim Sum Har Gow, Chinese Crystal Prawn Dumpling Recipe | 虾饺的做法
I finally perfected my Har Gow recipe! Har Gow is the most popular Chinese Dim Sum cuisine. Har Gow is also known as Chinese Prawn Crystal Dumpling. The filling is very tasty with fresh prawns. The dumpling skin is translucent, thin and tender. Serve warm as the crystal dumpling skin will turn chewy when its cold.
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