Ingredients with Measurements:
- 1 cup wheat starch
- 1/4 cup tapioca starch
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/2 cup boiling water
- 1/4 cup cold water
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup bamboo shoots, finely chopped
- 1/4 cup water chestnuts, finely chopped
- 1/4 cup scallions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 egg white
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine wheat starch, tapioca starch, cornstarch, and salt. Mix well.
2. Gradually add boiling water while stirring with a fork. Then, add cold water and knead the dough until smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate mixing bowl, combine shrimp, bamboo shoots, water chestnuts, scallions, soy sauce, rice wine, sesame oil, sugar, white pepper, and egg white. Mix well.
5. Divide the dough into small pieces and roll them into balls. Flatten each ball with a rolling pin to form a thin wrapper.
6. Place a spoonful of the shrimp mixture in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal.
7. Cut parchment paper into circles to fit the bottom of the bamboo steamer. Place the har gow on the parchment paper, leaving space between them.
8. Steam the har gow for 8-10 minutes or until the wrapper turns translucent and the shrimp filling is cooked.
9. Serve hot with soy sauce and chili oil.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
Makes 20 har gow
Nutritional information:
Calories: 58
Fat: 0.8g
Carbohydrates: 11.1g
Protein: 2.1g
Sodium: 200mg
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Tapioca starch can be substituted with cornstarch or potato starch.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Shrimp can be substituted with ground pork or chicken.
Variations:
- Add chopped mushrooms or watercress to the filling.
- Use a mixture of shrimp and scallops for the filling.
- Add a small amount of chili paste or minced garlic to the filling for extra flavor.
Tips and tricks:
- Use a damp cloth to cover the dough while resting to prevent it from drying out.
- Roll the dough into thin wrappers to ensure that the har gow is not too doughy.
- Do not overfill the har gow to prevent them from bursting during steaming.
- Place the har gow on parchment paper to prevent them from sticking to the steamer.
Storage instructions:
Store leftover har gow in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the har gow in a steamer for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the har gow on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with hot tea or a light soup.
Suggested side dishes:
- Steamed vegetables
- Fried rice
- Stir-fried noodles
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more wheat starch.
- If the har gow bursts during steaming, reduce the amount of filling.
Food safety advice:
- Make sure to cook the shrimp filling thoroughly to prevent foodborne illness.
- Use a food thermometer to ensure that the internal temperature of the shrimp filling reaches 165°F (74°C).
Food history:
Har gow is a traditional Cantonese dim sum dish that originated in Guangdong, China. It is a popular dish in Chinese cuisine and is often served as a snack or appetizer.
Flavor profiles:
The har gow has a delicate and slightly sweet flavor from the shrimp filling, and a chewy texture from the wheat starch wrapper.
Serving suggestions:
Serve the har gow as part of a dim sum spread or as a snack on its own.
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Region: Chinese