Prawns Har gow
Prawns Har gow

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, prawns har gow. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Har Gow (or Chinese prawn dmpling) is an old-school traditional Cantonese Dim Sum serving steaming hot during 'Yam Cha", the time-honored Cantonese version of breakfast tea. Here's a recipe that will definitely impress friends and family - a Cantonese classic: Har Gow. This is a prawn dumpling in a translucent dough that looks.

Prawns Har gow is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Prawns Har gow is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have prawns har gow using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Prawns Har gow:
  1. Get Shrimp Filling
  2. Make ready 500 grams raw prawns
  3. Make ready 50 grams bamboo shoot (rinse thoroughly and squeeze out excess water, finely chopped)
  4. Get 50 grams pork fat (optional; mince finely into paste)
  5. Make ready 2 teaspoons oyster sauce
  6. Take 1 tsp soysauce
  7. Take 1/4 teaspoon ground white pepper
  8. Prepare 1 teaspoon granulated white sugar
  9. Take 2-3 teaspoons sesame oil
  10. Make ready 1-2 tablespoon Shaoxing wine
  11. Prepare 1/2 tablespoon corn starch
  12. Make ready Dough
  13. Prepare You can buy ready make har gow wrapper in some big asian grocery shop but here is ingredients for you
  14. Prepare 50 grams all-purpose flour
  15. Get 50 grams tapioca starch
  16. Make ready 1/4 teaspoon salt
  17. Get 1/4 teaspoon vegetable oil
  18. Prepare 160 grams boiling water (240 mL or about 2/3 cups)

Har gow is one of the most popular items on the dim sum trolley and is a member of the Guangdong Big Three, the three. This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. This har gow dough, made with tapioca and lard, becomes silky and translucent when steamed. The most common filling for har gow is prawn, but we've added some scallop meat to the mix to make.

Instructions to make Prawns Har gow:
  1. Cut raw prawns in half vertical way and take the black bit off. Bash it and coarsely chop them.
  2. Coarsely chop some bamboo shoots and transfer both to a medium-sized bowl. Add finder chopped pork fat. Season with oyster sauce, soy sauce, sugar, white pepper, sesame oil, Shaoxing cooking wine and corn starch.
  3. To make the dumplings, apply oil to the back side of a knife. Use the backside of that knife to flatten the dough into a circle, with one side slightly thicker than the other. The thicker side will be the base of the filling. The other side will be the delicate pleated folds.
  4. If you are making dough from scratch; Here is the method how to make Har gow dough. In a bowl of a stand mixer, mix together plain flour, tapioca starch and salt. Then add boiling water a little at a time and knead until the dough comes together. Add oil until you get a soft ball that pulls cleanly away from the sides of the mixing bowl.
  5. Roll the dough into a thin log and cut out pieces of 10-12 g each. Keep the dough covered at all times to prevent drying.
  6. Here is the store bought one you can use but if you use store bought one you need some water to bind the both sides dough together. Place filling off-centre on the thicker base.
  7. Fold the thinner side of the wrapper over and pinch it to make pleats from one end with your fingers then use your thumb and index finger, start making a pleat. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger.
  8. Traditionally they make 13 (for lucky number) in the Chinese restaurant and I managed to do about 10.
  9. Oil the base of the bamboo steamer to prevent dumplings from sticking. You can also place each dumpling on a small piece of wax paper. Steam for 6 minutes over high heat. Serve immediately with a soy or chili sauce.

The most challenging part of har gow is handling the dough, which is very sticky and can break apart easily—a good tip is coating your work area and equipment with vegetable oil. Prawn dumpling (har gow) 虾饺 is more than just food; it's an art. If only I could earn a living making har gow 虾铰 everyday, I will never have to work again. Begin by preparing the prawns for the dumpling filling. Prawn Har Gow, with the translucent skin.

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