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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How to make Chinese Vegetarian Dumplings Recipe( Fun Gor )如何制作中国素食水饺食谱
This video is about Chinese Vegetable Dumplings (Fun Gor ) Recipe
Ingredients
1/2 Cup Dry Mushroom soak and chopped
1/2 Cup Carrot chopped and cooked
1/2 Cup Chopped Fried Tofu
1 Cup Chopped and cooked Jicama
1/2 Cup Chopped Vegan Ham
2 Tsp Vegetable Powder
1/2 Tsp Ground Pepper
1/2 Tsp Sugar
1 Tsp Salt
1 Tbsp Tapioca Starch
Dough
1 Cup Corn Starch
1 Cup Tapioca Starch
2 Cup Boil Water
Pandan Sponge Cake Recipe
Steam Hot Dog Bun Recipe
Vietnamese BBQ Taco Recipe
Homemade Crystal Noodle
Music:
After You By Dan Lebowitz from youtube.com/audiolibrary
Har Gow, Dim Sum Shrimp Dumplings (虾饺)
Har Gow! Probably one of the most popular Dim Sum dishes in the world, this shrimp dumpling uses wheat starch in order to have a chewy, translucent wrapper.
While making Dim Sum at home is almost universally an intense process, this dish undeniably takes some skill. Making the wrapper's tough, so unless you're a professional pastry chef don't feel discouraged if you can't quite get the Har Gow on your first try!
Written recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
patreon.com/ChineseCookingDemystified
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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.
Dim Sum Prawn and Chives Vegetable Crystal Dumpling | 韭菜粿的做法
Prawn and Chives Crystal Dumpling is a signature Chinese Dim Sum cuisine. It is the next best popular dim sum dish after Prawn Crystal Dumpling also known as Har Gow. As the name suggest, the texture of the dumpling skin is translucent, tender and slightly chewy. The only difference is the filling. Har Gow's filling is mainly with prawns. Prawn and Chives crystal dumpling includes a large proportion of chives in the recipe. In Korea, this is known as Saeu buchu mandu: 새우 부추 만두.
In this recipe, the dumplings are packed with prawn and chives. The filling is very juicy. It has natural sweetness from the prawns and aromatic umami from the chives. The dumpling skin is translucent, tender and slightly chewy. The dumplings taste sweet and savoury. Serve warm with garlic chilli sauce or black vinegar with chilli oil sauce. It taste good without the sauce as well.
This is Episode 2 in a series of Chinese Crystal Dumpling Recipes
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Steam Vegetable/Vegetarian Bun | These Restaurant Style Vegetable Buns are So Soft and Fluffy | 素菜包子:
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Mushroom Vegetable Chinese Steam BunsSoft & Fluffy | 冬菇叉烧包:
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PREP COOK WAIT TIME SERVES
1 hour 7-8 min 15 min 32 pieces
Ingredients:
Filling:
300 grams small prawns, peeled, deveined. Minced (approx. 500 grams of unpeeled prawns) 虾 （小）300克 洗干净，虾壳虾线去掉 (大概500克没去壳的虾）
150 grams of medium or large prawns, peeled, deveined. Each piece cut into 3 pieces (approx. 300 grams of unpeeled prawns) 虾 （中等）150克 洗干净，虾壳虾线去掉 (大概300克没去壳的虾）
200-250 grams of chives, finely chopped 韭菜200-250克
1-1/2 to 2 teaspoon salt 1-1/2 到 2 茶匙 盐
2-1/2 teaspoon sugar (1 teaspoon to be added into the medium size prawns) 2-1/2 糖 (1汤匙加入中等虾）
2 teaspoon cornstarch 玉米淀粉 2茶匙
2 teaspoon sesame seed oil 麻油2茶匙
1 tablespoon vegetable oil 菜油1汤匙
Dough:
160 grams (1-1/4 cup + 1-1/2 tablespoon) wheat starch 澄粉160克 (1-1/4
40 grams (1/4 cup + 1-1/2 tablespoon) tapioca starch 木薯粉40克 （1/4杯+1-1/2汤匙）
1/2 teaspoon salt 盐1/2茶匙
1 teaspoon sugar 糖1汤匙
300 ml ( 1 cup + 3 tablespoon) boiling water 开水300毫升（1杯+3汤匙）
5 ml ( 1 teaspoon) vegetable oil 菜油5克 （1茶匙）
Sauce: Best eaten with garlic chilli sauce or black vinegar chilli sauce
Black vinegar chilli sauce ingredients:
2 tablespoon black vinegar 黑醋2汤匙
3 teaspoon chilli oil 辣椒油3茶匙
1 teaspoon sesame oil 麻油1茶匙
Some shredded ginger 酱丝
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The Most Delicate Dumpling Taro Puff Wu Gok Recipe
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This is a special dim sum dumpling because the wrapper is made with taro. After deep frying, the outside will puff up into a beautiful delicate crust, while the middle layer maintains the soft and creamy texture. It is like a crispy, flaky mashed potato stuffed with a savory filling - very interesting. Although this dumpling is mind-blowing, the recipe is complicated and challenging. Many skillful dim sum masters aren't able to achieve the perfect result. Therefore, I included as much detail and tips as possible to ensure your success.
INGREDIENTS (makes 20 dumplings)
Make the Wrapper
400 grams of taro
200 grams of water
1/2 tsp of salt
1 tbsp of sugar
160 grams of wheat starch (Amazon Link -
130 grams of lard
Make the Filling
1 tbsp of oil
114 grams (4 oz) of ground pork
40 grams of Cantonese sausage
3 shiitake mushrooms, previously soaked for 2 hours and diced (save the soaking liquid) (Amazon Link -
60 grams of carrot, minced
114 grams (4 oz) of shrimp, diced
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of black pepper (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2.5 tsp soy sauce (Amazon Link -
1 tsp dark soy sauce (Amazon Link -
2.5 tsp of cornstarch
2.5 tbsp of the mushroom soaking liquid
1/4 cup of scallion
Others:
2-3 cups of oil to deep fry the dumplings