Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup chopped water chestnuts
- 1/4 cup chopped bamboo shoots
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp white pepper
- 24 wonton wrappers
- Water for steaming
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the ground pork, water chestnuts, bamboo shoots, scallions, cilantro, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix well.
2. Take a wonton wrapper and place a tablespoon of the pork mixture in the center. Wet the edges of the wrapper with water and fold it in half to create a half-moon shape. Pinch the edges to seal the dumpling.
3. Repeat the process until all the pork mixture is used up.
4. Line the bamboo steamer with parchment paper and place the dumplings inside, leaving some space between them.
5. Steam the dumplings for 8-10 minutes or until the pork is cooked through.
6. Serve hot with soy sauce or chili oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Steam at high heat
Serving size:
Makes 24 dumplings, serves 4-6 people
Nutritional information:
Per serving (4 dumplings):
Calories: 200
Fat: 8g
Carbohydrates: 21g
Protein: 12g
Sodium: 600mg
Substitutions for ingredients:
- Ground chicken or shrimp can be used instead of pork
- Chopped mushrooms can be used instead of water chestnuts
- Chopped carrots can be used instead of bamboo shoots
Variations:
- Add chopped ginger and garlic to the pork mixture for extra flavor
- Add a teaspoon of chili flakes for a spicy kick
- Use a mix of ground pork and shrimp for a seafood twist
Tips and tricks:
- Make sure the edges of the wonton wrappers are sealed tightly to prevent the filling from leaking out during steaming
- Don't overcrowd the bamboo steamer, as this can cause the dumplings to stick together
- If the dumplings are sticking to the parchment paper, lightly spray the paper with cooking spray before placing the dumplings on top
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 3-4 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions, cilantro, chili flakes, soy sauce, chili oil
Pairings:
Jasmine rice, stir-fried vegetables, hot and sour soup
Suggested side dishes:
Steamed bok choy, garlic green beans, sesame noodles
Troubleshooting advice:
- If the dumplings are falling apart during steaming, make sure the edges are sealed tightly and the filling is not too wet.
- If the dumplings are sticking to the parchment paper, lightly spray the paper with cooking spray before placing the dumplings on top.
Food safety advice:
Make sure the pork is cooked through before serving. Use a meat thermometer to check that the internal temperature of the pork reaches 160°F.
Food history:
Har Gow is a traditional Cantonese dim sum dish that originated in Guangdong, China. It is typically made with shrimp and bamboo shoots, but variations with pork or other fillings are also popular.
Flavor profiles:
Savory, umami, slightly sweet, with a crispy texture on the outside and a juicy filling on the inside.
Serving suggestions:
Serve hot as a dim sum appetizer or as a main course with rice and vegetables.
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Region: Chinese