Har Gow - Crystal Shrimp Dumplings w/a Twist
This amazing TikTok and Instagram creator, Emmy Chu, made these gorgeous mooncake mold dumplings last week on TikTok and I knew I had to try and make them. They end up looking like tiny little jewels that are almost too beautiful to eat. The wonderful thing about them is that you don't need to know how to crimp the dumplings, you just need to make sure they are well sealed. I also saw these adorable koi fish dumplings on Pinterest, so I decided to try and make those as well. I really love making this video, it hit all of the happy places in my heart. I hope you enjoy watching it as much as I enjoyed making it.
Emmy's info:
instagram: @chu.onthis
tiktok: @emmmychu
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.
THE SECRET TO CRUNCHY FRIED WONTONS REVEALED! Crispy Fried Wonton Recipe
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The best wonton I have ever had. Pork shrimp fried wonton. This is the most common filling. Make sure you get the oil temperature right. Double frying it makes it super crispy. You can serve this as a nice appetizer or side dish.
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**INGREDIENTS (30-40 wontons)
**FOR THE WONTON FILLINGS**
- 8 ounces of ground pork
- 8 ounces of peeled shrimp
- 1/3 cup of minced carrot
- 1/4 cup of spring onion
- 1/4 cup of cilantro
- 1 tbsp of corn starch
- 1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 1 or 2 tsp of ground ginger
- 1 tsp of ground garlic
- 1 tsp of white pepper [Amazon Link:
- 1 tsp of sugar
- 1 tsp of salt or to taste
- 1 egg
**FOR THE DIPPING SAUCE**
- 1 tbsp of soy sauce
- 2 tsp of Sichuan hot chili oil
- 1 tsp of black vinegar [Zhengjiang black vinegar镇江香醋:
**OTHERS**
- cornstarch slurry (1 tbsp of water + 1 tbsp of cornstarch)
- Wonton skin
**HOW TO MAKE WONTONS**
- I am using 2 types of protein today. You can use whatever you want.
- 8 ounces of ground pork. Just put that in the blender.
- 8 ounces of peeled shrimp. Cut it into the smaller size. Dump in half of it into the blender. Save the other half for later. I just like that you can see and bite the shrimp, feel so good.
- After that we gonna add all the seasoning, 1 tbsp of corn starch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 to 2 tsp of ground ginger, 1 tsp of ground garlic, 1 tsp of white pepper, 1 tsp of sugar, 1 tsp of salt
- Last, we gonna crack an egg. That will make the filling smooth.
- Blend that together. Transfer it into a big bowl.
- Add 1/4 cup of spring onion, 1/4 cup of cilantro and 1/3 cup of minced carrot.
- Mix them well. You can cook a small amount of the filling in the microwave and taste it see if you need to adjust. After you sure about the taste you can wrap your wonton. I make this many times so I know it is good.
- Make the slurry as a glue(1 tbsp of water + 1 tbsp of cornstarch). This will make sure you wonton is safe, they not gonna be open during cooking.
- Put some filling on the skin, don’t put too much, because wonton skin is really thin and easy to break. Then put 1 piece of shrimp on top of it. Dip some slurry on the edge, fold like a triangle. Push out the air out and pack it tight to make sure it won’t open when you deep fry it.
- Make a curve so it is easy to fold. Then you glue the end and pinch them together.
- finish all of them.
- Frying it, get the temperature right and put in your wonton one by one. Push them a little bit just to make sure they are separated.
- After few minutes, all the wontons flow to the top, and you can feel the skin is getting crispy, that is the time you take it out. Let it rest for about 5 minutes.
- We are double frying it. If you get the temperature right, it will literally just take 15 seconds to become golden brown.
- Take it out. And use a paper towel to get rid of the oil.
- Now let’s make the sauce. 1 tbsp of soy sauce, 1 tsp of Chinese black vinegar, 2 tsp of Sichuan hot chili oil. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
???? 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
Clear Shrimp and Pork Dumplings/Shrimp and Pork Tapioca Cakes (Banh Bot Loc Tran)
Sharing a recipe for a savory treat--shrimp and pork is wrapped in a deliciously chewy and translucent skin to make this amazing dumpling. Learn how to make this popular snack food in this short how-to video.
Written recipe:
Tools used in this video:
Anolon Advanced Nonstick French Skillet in Gray
Parchment Paper
Ateco 5357 11 Piece Plain Round Cutter Set
Pyrex 3-Piece Glass Measuring Cup Set
Prepworks by Progressive Magnetic Measuring Spoons
Website:
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Pinterest:
Ingredients:
Filling:
3 oz pork shoulder or pork loin
3 oz size 71-90 shrimp (approximately 20 pieces)
1 garlic clove
1/2 small shallot
1 tsp sugar
1/4 tsp fish sauce
1/8 tsp salt
1/4 heaping tsp paprika
1/8 tsp ground black pepper
1 tsp vegetable oil
Dough/Dumpling Skin:
1 1/2 cups tapioca starch
1/4 tsp salt
1 tsp vegetable oil
1 1/2 cups cold water
Scallion Oil:
1 small bunch green onions
3 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp ground black pepper
Fish Sauce Dipping Sauce:
2 Tbsp sugar
2 Tbsp lime juice
1/4 cup water
1 Tbsp fish sauce
2 red chilies
Yields: 40 dumplings
Nguyên liệu:
Nhân:
100 g thịtheo nạc lưng hay đùi
100 g tép nhỏ, 71/90 con cho 450g (chừng 20 miếng)
1 tép tỏi
½ củ hành ta
1 m. cà phê đường
¼ m. cà phê nước mắm
1/8 m cà phê muối
¼ m. cà phê hơi đầy bột ớt màu
1/8 m. cà phê tiêu xay
1 m. cà phê dầu ăn
Bột vỏ:
180 g bột năng
¼ m. cà phê muối
1 m. cà phê dầu ăn
360 ml nước lạnh
Dầu hành:
1 bó hành lá nhỏ
3 m. canh dầu ăn
1/8 m cà phê muối
1/8 m. cà phê tiêu
Nước mắm chấm:
2 m. canh đường
2 m. canh nước cốt chanh
60 ml nước
1 m. canh nước mắm
2 trái ớt hiểm
Được 40 bánh
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Music
Laid Back Guitars Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to make har gow
a dimsum howto