Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1/2 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 tbsp. cornstarch
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 package of wonton wrappers
- Water for steaming
Special Equipment Needed:
- Bamboo steamer
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, combine the shrimp, bamboo shoots, water chestnuts, scallions, soy sauce, rice wine, cornstarch, sugar, salt, and white pepper. Mix well.
2. Take a wonton wrapper and place a heaping teaspoon of the shrimp mixture in the center.
3. Wet the edges of the wrapper with water and fold it in half to form a half-moon shape. Press the edges together to seal.
4. Repeat until all the shrimp mixture is used up.
5. Line the bamboo steamer with parchment paper and place the shrimp har gow in the steamer, leaving some space between each dumpling.
6. Steam the shrimp har gow for 5-7 minutes or until the wrapper is translucent and the shrimp is cooked through.
7. Serve hot with soy sauce and chili oil.
- Time:
Preparation time: 30 minutes
- Cooking time: 5-7 minutes
Temperature:
- Steaming temperature: 212°F
Serving size:
- Makes approximately 20 shrimp har gow
Nutritional information:
- Calories: 60 per dumpling
- Fat: 1g
- Carbohydrates: 8g
- Protein: 5g
Substitutions for ingredients:
- Shrimp can be substituted with ground pork or chicken.
- Bamboo shoots can be substituted with water chestnuts or jicama.
Variations:
- Add minced garlic and ginger to the shrimp mixture for extra flavor.
- Add chopped cilantro or parsley to the shrimp mixture for a fresh herb flavor.
Tips and Tricks:
- Make sure the shrimp mixture is well-mixed and evenly distributed before filling the wonton wrappers.
- Use a small amount of filling to prevent the shrimp har gow from bursting during steaming.
- Keep the shrimp har gow covered with a damp towel to prevent them from drying out.
Storage Instructions:
- Store leftover shrimp har gow in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, steam the shrimp har gow for 2-3 minutes or until heated through.
Presentation Ideas:
- Serve the shrimp har gow on a bamboo steamer with a side of soy sauce and chili oil.
Garnishes:
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with a side of stir-fried vegetables or fried rice.
Suggested Side Dishes:
- Stir-fried bok choy
- Fried rice
- Steamed broccoli
Troubleshooting Advice:
- If the shrimp har gow burst during steaming, reduce the amount of filling in each wrapper.
Food Safety Advice:
- Make sure the shrimp is cooked through before serving.
Food History:
- Shrimp har gow is a traditional Cantonese dim sum dish that originated in Guangdong, China.
Flavor Profiles:
- Shrimp har gow has a delicate shrimp flavor with a hint of sweetness from the bamboo shoots and water chestnuts.
Serving Suggestions:
- Serve as an appetizer or as part of a dim sum spread.
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Region: Chinese