Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1/2 cup of bamboo shoots, finely chopped
- 1/4 cup of water chestnuts, finely chopped
- 1/4 cup of scallions, finely chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1 package of wonton wrappers
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the shrimp, bamboo shoots, water chestnuts, scallions, soy sauce, sesame oil, cornstarch, salt, and white pepper until well combined.
3. Lay out a wonton wrapper on a clean surface and place a tablespoon of the shrimp mixture in the center.
4. Brush the edges of the wrapper with the beaten egg and fold the wrapper in half, pressing the edges together to seal.
5. Repeat with the remaining wonton wrappers and shrimp mixture.
6. Place the filled wontons on a baking sheet lined with parchment paper.
7. Brush the tops of the wontons with the remaining beaten egg.
8. Bake the har gow for 12-15 minutes or until the wrappers are golden brown and the filling is cooked through.
9. Serve hot with soy sauce for dipping.
- Time:
Preparation time: 30 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 24 baked har gow.
Nutritional information:
- Calories per serving: 54
- Total fat: 1.3g
- Cholesterol: 36mg
- Sodium: 156mg
- Total carbohydrates: 6.2g
- Protein: 4.7g
Substitutions for ingredients:
- Shrimp can be substituted with finely chopped chicken or pork.
- Bamboo shoots and water chestnuts can be substituted with finely chopped carrots and celery.
Variations:
- Add a teaspoon of grated ginger for extra flavor.
- Mix in some chopped cilantro for a fresh herb flavor.
- Add a teaspoon of chili flakes for some heat.
Tips and tricks:
- Make sure to seal the edges of the wonton wrappers well to prevent the filling from leaking out.
- Don't overfill the wonton wrappers or they will be difficult to seal.
- Brushing the tops of the wontons with beaten egg will give them a nice golden brown color.
Storage instructions:
- Store any leftover baked har gow in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the baked har gow, place them on a baking sheet and bake in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the baked har gow on a platter with a small bowl of soy sauce for dipping.
Garnishes:
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve the baked har gow with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the wonton wrappers are not sealing properly, try brushing the edges with a little water to help them stick together.
Food safety advice:
- Make sure to cook the har gow until the filling is cooked through to prevent any foodborne illnesses.
Food history:
- Har gow is a traditional Chinese dim sum dish that originated in Guangdong province.
Flavor profiles:
- The shrimp filling is savory and slightly sweet with a hint of sesame oil and soy sauce.
Serving suggestions:
- Serve the baked har gow as an appetizer or as part of a dim sum spread.
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Region: Chinese