Shrimp Dumplings in Black Bean Sauce | Video #352 #shorts
3 Shrimp Tails up!
My Ratings:
1 Shrimp Tail: Save your money.
2 Shrimp Tails: Worth trying again.
3 Shrimp Tails: A winner, eat another one!
#vegan #food
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:
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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!
???? A Dim Sum Restaurant Secret #Shorts
How do dim sum restaurants get their meat looking so tasty and enticing? Daddy Lau uncovers the secret! ????
Do you do this at home?
Check out all of our recipes on
#shorts
Michael Weldon's Prawn Dumplings with Spicy Dipping Sauce
Get the whole family involved with Michael Weldon's Prawn Dumplings with Spicy Dipping Sauce (RECIPE BELOW). Bursting with fresh, Asian flavours, it’s guaranteed to be your new go-to.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Pork & Prawn Dumplings with Spicy Dipping Sauce
Recipe by Michael Weldon
Makes 25-30
Prep 30 mins
Cooking 10 mins
500g Coles Australian Pork Mince
200g prawns, peeled, deveined, finely chopped
4 spring onions, thinly sliced, white and green parts separated
1 thumb-size piece of ginger, finely diced, reserving 1 tsp for the sauce
2 garlic cloves, crushed
6 coriander sprigs, leaves picked, stems finely sliced
2 tbs soy sauce
2 tbs sesame oil
2 tbs caster sugar
½ tsp white pepper
1 tsp sea salt
1 pkt wonton wrappers (25-30 pieces)
2 tbs sunflower oil
2 tbs black vinegar
2 tbs chilli crisp or chilli oil (optional)
¼ cup (60ml) soy sauce, extra
1. Add the pork, prawn, white part of the spring onion, ginger, garlic, coriander stems, soy sauce, half the sesame oil and half the sugar in a large bowl. Add the pepper and salt. Mix well until the mixture is evenly combined.
2. Place 1 small spoonful of the pork mixture into the centre of 1 wonton wrapper. Use your finger to spread a little water along 2 edges of the wrapper. Fold the wrapper to enclose the filling and pinch the wet side to the dry side to seal it (when sealing the dumplings, press out all of the air from the centre of the dumpling). Once folded, choose what type of dumpling you’d like to make. You can fold the 2 ends and pinch together to get round dumplings, or crimp the top of the dumpling to get oval dumplings with a crimped top. Repeat this process with the remaining wrappers and pork mixture.
3. Spread the sunflower oil over the base of a large non-stick frying pan. Add the dumplings to the pan, making sure they are spread evenly and sitting flat. Place the pan over medium-high heat and cook until the bases of the dumplings caramelise. Once the bases are golden brown, add 1/2 cup (125ml) water to the pan. Cover and allow the dumplings to steam for 2-3 mins or until cooked through.
4. While the dumplings are cooking, combine the green part of the spring onion, black vinegar, chilli crisp or chilli oil, if using, the remaining sesame oil, the remaining sugar and the extra soy sauce.
5. Serve the dumplings topped with the spicy dipping sauce and coriander leaves.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
DIM SUM - Crispy Fried Dumpling Recipe (Cantonese Ham Sui Gok)
???? BROWSE KITCHENWARE AND INGREIDENTS -
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???? PRINTABLE RECIPE -
This deep-fried dumpling is known for its crispy and gooey texture. The filling is extra flavorful and packed with umami flavor. It is one of the most popular dim sums.
INGREDIENTS
To Make the Wrapper
70 grams of wheat starch (Amazon Link -
85 grams of hot water
210 grams of glutinous rice flour (Amazon Link -
60 grams of sugar
155 grams of room temperature water
60 grams of lard
To make the filling
200 grams of skinless pork belly
60 grams of Jicama (Sha Ge 沙葛, also known as Mexican turnip)
15 grams of dried shrimp (Amazon Link -
3 dried shiitake mushrooms (Amazon Link -
2 tbsps. of preserved radish (Amazon Link -
1 tbsp of minced garlic
3 tbsps. of diced shallot
1 tsp of minced ginger
2 tsps. of soy sauce (Amazon Link -
1/2 tbsp oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tsp of sugar
1/4 tsp white pepper (Amazon Link -
1.5 tbsp of cornstarch
1/3 cup of the mushroom soaking water
1.5 tsps. of sesame oil (Amazon Link -
1/4 cup of garlic diced chives or scallions
Others
2-3 cups of frying oil
INSTRUCTIONS
Make the wrapper
Dissolve 60 grams of sugar into 155 grams of room temperature water. Combine the sugar solution with the glutinous rice flour. Mix thoroughly and form a rough dough. Set it aside.
Pour 85 grams of boiling water into the wheat starch. Stir it well then knead it into a smooth dough. Thoroughly knead the wheat starch dough and the glutinous rice dough into a bigger piece.
At this point, the ductility is very low. To fix this issue, rip a small piece of the dough (about 40 grams) and microwave it for 25 seconds or boil it in water for 2 minutes. Then mix it back into the big piece of dough thoroughly. The dough will be malleable and elastic.
Combine the dough with 60 grams of room-temperature pork lard until well absorbed. Set the dough in the fridge for 40 minutes.
Make the filling
Soak the shiitake mushrooms and dried shrimp 2 hours in advance. Dice them finely. Save the soaking liquid for later use.
Dice the Jicama, Caipu, and pork belly into 1/4 of inch cubes (use diced eggplant + some vegetable oil as a vegan option)
Add the diced pork belly to the wok and stir over medium-low heat for 3-5 minutes or until 2-3 tbsp of fat is rendered out. Push the pork to the side then add garlic, shallot, ginger, mushroom, and dried shrimp. Stir over medium heat for a few minutes to activate all the fragrances.
Add the diced jicama. Season it with soy sauce, oyster sauce, dark soy sauce, sugar, white pepper. Stir well.
Combine 1.5 tbsp of cornstarch and 1/3 cup of mushroom&shrimp soaking liquid. Pour it into the wok and stir to bind all the filling together.
Add the sesame oil. Remove the filling from the wok and let it cool. Then mix with 1/4 cup of diced garlic chives or scallions.
To warp the dumplings and deep fry
Take the dough out of the fridge and portion it into 20 even pieces (30 grams each). Roll each one into a smooth ball.
Flatten a ball in your palm, then shape it into a small little bowl. Put about 15 grams of filling in. Fold the wrapper in half and pinch the edge to close the dumpling. Finish all 20 of them.
Heat the frying oil to 380°F (190°C), then carefully slide in the dumplings and fry for 5-8 minutes or until golden brown.
Shrimp Kimchi Dumplings / 새우김치만두 / NO MEAT and guaranteed to WOW your guests
No meat, double the flavor. Your new favorite dumplings with a tangy twist, kimchi and shrimp get wrapped.
고기가 들어가지 않아 담백함은 물론! 부드러운 새우살과 아삭한 김치를 넣어 개운함까지 잡은 새우김치만두! 이번 설날 에는 좀 특별한 만두 어떨까요?
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For this Delicious you will need:
???? Ingredients:
- 15 ea Dumpling Wrappers
- 25 ea Shrimp (tail-on)
- 1 cup Kimchi (Aged Kimchi is preferred)
- 1/2 cup Garlic Chives
- 1/2 ea Onion
- 1 tbsp Mirin
- 1/2 Garlic, minced
- 1/2 Sesame Oil
- 2 tbsp Oyster Sauce
- Salt and Pepper
▶️ Here you can find the illustrated Recipe step by step:
???? Serves: 15 each
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➡️ H Mart offers a full line of Asian foods as well as a broad range of Western groceries to complement its full scale offering to that of a traditional supermarket.
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