Tuesday, February 19, 2013

Shrimp Dumplings (Har Gow)

  • 340 grams medium-sized shrimp, peeled and deveined, cut into 1/2 inch pieces
  • 3 Tbsp minced jicama (Sengkuang in Bahasa Melayu, Singkamas in Filipino)
  • 1 Tbsp of green onion (spring onion), chopped in small pieces but not minced
  • 1/2 tsp soy sauce
  • 1/2 tsp salt
  • 2 tsp rice wine 
  • 1/2 tsp sugar
  • 1/8 tsp ground white pepper
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp fresh ginger, grated
  • 2 1/2 tsp cornstarch
  • 1 egg white

  • 1 1/4 cup wheat starch (also called Tang Min flour and is different from wheat flour)
  • 1/4 cup tapioca starch (tapioca starch is the same as tapioca flour)
  • 1/2 tsp salt
  • 1 cup boiling chicken stock (or chicken cube dissolved in water, or just plain water)
  • 1 tsp vegetable oil

  1. In a bowl, place the ingredients for the filling and mix thoroughly until well combined. Set aside.
  2. In a medium bowl. combine the wheat starch, tapioca starch, and salt. 
  3. Add the boiling water and vegetable oil and stir well with a chopsticks or wooden spoon. I find it easier to use chopsticks. While it is still hot, transfer the dough onto a clean surface dusted with wheat starch then knead until smooth. (Or you can just knead in the bowl using one hand). If the dough feel sticky, add a little more wheat starch. The dough should be soft but not sticky.
  4. Roll the dough evenly around 1.5 to 2 millimeter thickness using a rolling pin. Use a 3.5 inches round cookie cutter to make the wrappers.  Cover with damp towel to keep them moist while working on the rest of the dough. Knead together the remaining dough cuttings, roll and cut-out more wrappers. 
  5. Make pleats overlapping another pleat halfway leaving about 1/3 of the edge without pleats. 
  6. Spoon about a teaspoon of the shrimp filling into the pocket and keep the filling from touching the open edge of the wrapper. Close the wrapper by pressing the edges of the wrapper together, forming a half circle. I find it easier to work from center then to each side. 
  7. Place each dumpling in a steamer lined with parchment paper (make sure it has punched holes in them so that steam can be evenly distributed in the steamer) or a steaming cloth. Make sure to leave enough space so that they do not get too crowded. 
  8. Bring water into a boil in a pot large enough to support the bottom of your bamboo steamer. 
  9. Steam the dumplings over high heat for 7 minutes. Let the dumplings rest for a few minutes before serving.

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