【Steamed Shrimp Dumplings-Har Gow】

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【Steamed Shrimp Dumplings – Har Gow】

by MaomaoMom

Steamed shrimp dumpling is one of most popular dim sum dishes at Chinese restaurants. They look adorable and taste wonderful. If you gather all the ingredients, you can make them at home.

虾饺F1 【Steamed Shrimp Dumplings Har Gow】
Meal type: Appetizer, Dim Sum
Prepare time: 45 minutes
Cook time: 10 minutes
Stand time: 20 minutes
Level: Medium
Serves: 5 servings

Ingredients:
Shrimp filling:
1) 300g frozen white shrimp, 30g finely minced pork fat (optional);
2) 1 tbsp freshly chopped green onion, 1.5 tsp minced ginger, mix both with 1 tbsp water for 20 minutes then discard green onion and ginger;
3) 1/2 tsp salt, 1/8 tsp ground white pepper, 1 tsp corn starch, 1/6 tsp chicken broth mix, 1 tsp garlic oil or sesame oil;
Wrappers:
4) 2/3 cup wheat starch (89g), 3 tbsp tapioca starch (31g), 155 g boiling hot water;
5) 2 tsp vegetable oil or lard;
Others:
6) 2 tsp garlic oil.

Directions:
Filling
1: Thaw the frozen shrimp then peel and devein the shrimp. Rinse under cold running water. Press down to crush shrimp with a cleaver and cut into 3 small pieces (Picture 1). Combine the chopped shrimp, minced pork fat, liquid extract from green onion and ginger of Ingredient 2) and all ingredients of Ingredient 3) in a bowl (Picture 2). Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky (Picture 3). Set it aside.

虾饺1 【Steamed Shrimp Dumplings Har Gow】
Wrapper dough:
2: Measure out 2/3 cup wheat starch and 1.5 tbsp tapioca starch in a medium bowl. Stir in 155 g boiling hot water (Picture 4) until it is well combined. Cover the bowl with plastic wrap and let it stand for 5 minutes. Add the remaining 1.5 tbsp tapioca starch (Picture 5) and knead to combine. Finally add 2 tsp lard (Picture 6) and knead until the dough is smooth (Picture 7).

Wrappers:
3: Rub small amount of oil on the dough and divide into 3 equal portions. Cover the rest with a damp cloth while working on one portion. On an oiled working surface, shape the dough into a log about 1 inch in diameter. Cut into 5 equal portions (Picture 8). Roll each one into a ball in your palms (Picture 9). Press down with a cleaver or pastry scraper (Picture 10) into an 11-cm disc (Picture 11). If it is too hard to flatten, roll it out with a rolling pin.

 【Steamed Shrimp Dumplings Har Gow】
Shrimp dumplings:
4: Place 2 tsps filling in the center of the wrapper. Starting from the right side, fold slightly the back to form 11-12 pleats (Picture 12). Press the front against the back to seal. Repeat with the remaining dough and filling. Refer to this video for how to fold the shrimp dumpling:

5: Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil. Fill the steamer with 3 cups of cold water. Bring water to a boil over high heat. Place the steamer rack in the steamer and steam for 5 minutes. Remove from heat and place steamed shrimp dumplings on a serving plate. Yummy!

虾饺F2 【Steamed Shrimp Dumplings Har Gow】
Tips:
1. Make sure to use the boiling hot water to make the dough. If in doubt, heat the warm water in a microwave oven to make sure the temperature of water reach the boiling point.
2. Cover the unused dough with a damp cloth to avoid cracking.
3. To make the garlic oil, mix 1 tbsp freshly minced garlic with 1.5 tbsp corn oil. Microwave for 30 seconds. Stir and microwave for another 30 seconds.

pf button big 【Steamed Shrimp Dumplings Har Gow】

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34 Responses to 【Steamed Shrimp Dumplings-Har Gow】

  1. Sonia Liu says:

    哇!很赞,不过木薯粉比较难买,网上淘淘看。

  2. teresa says:

    毛毛妈, 你的菜谱太棒了. 用别人的方子总是做不好. 用你的方子从来就没失败过. 现在做点心蛋糕我再也不看别人的方子了. 都是你做啥我做啥 哈哈. 真心感谢你. 为我家的餐桌添了那么多美味佳肴. 祝你母亲节快乐!!!

  3. bluesky1127 says:

    毛毛妈,请问没有木薯粉,可用菱粉替代么?正好我家还有菱粉。

  4. cici says:

    毛毛妈,我做的虾饺有个问题:包的时候都好好的,但是蒸出来就都破肚了,貌似馅也没多放啊?为什么呢?多谢多谢。

  5. Diana says:

    毛毛妈你好:

    我跟着你菜谱做的其它的都成功了,真的很棒!老公夸得不得了,说他自己象在天堂上。

    可是昨天这个虾饺我怎么都和不成面,89克麦橙粉配150克水,每次我加进去都成浆糊了,好少的面,很多的水,不管慢加快加都一样。毛毛妈,我哪里操作不对了吗?我把家里一包粉都用完了,也没做成虾饺皮,呜呜呜。

  6. Fanny says:

    Hi Maomaomum,

    你好!Is it OK to make the 虾饺 in the evening and steam them the next day morning?

    Thank you!
    Fanny

  7. weijia says:

    喜欢毛毛妈的食谱,适合小家庭而且不失败!要去试试这个。
    BTW, 手保养的真好。

  8. shirley says:

    谢谢毛毛妈的配方,很成功,好吃又好看!

  9. Madeline says:

    可以用菱粉加生粉做虾饺皮吗?

  10. minn says:

    毛妈妈你好,请问还没有蒸的虾饺可以冷冻吗?等要吃了才蒸。

  11. sammi says:

    毛毛妈请问加拿大那个网站有木薯粉卖啊?我在这村没有华人店华人也少,想吃啥都得自己动手。都是跟着你的食谱学了好多。谢谢

  12. Karen says:

    毛毛媽請問wheat starch加拿大哪裏可以買到?超市裡找了半天也找不到誒。謝謝!

  13. Jenny says:

    毛毛妈,这个虾饺做完以后能冻起来,以后要吃的时候再蒸吗?

  14. 心桥 says:

    毛毛妈您好,没有买到木薯粉,用红薯粉可以吗?谢谢。

  15. 心桥 says:

    谢谢答复。我再去找。

  16. 心桥 says:

    毛毛妈你好。我用木薯的英文名称又查了一下,发现是菱粉,对吗?谢谢。

  17. 心桥 says:

    周末做了这个虾饺,成功!!!太谢谢您了!!!

  18. Jasmine says:

    Hello Maomaomom,

    I have been following some receipts like rice cake or purple yam cake from your website for a few month. your receipts are very helpful and the cake taste very good. Thank you very much.
    I would like try more your receipts, but somehow I could open them from your web anymore. is it your website in maintaining? Thank you again.

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