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 tbsp sesame oil
- 1/4 tsp white pepper
- 1 egg white
- 1 tbsp cornstarch
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. Add boiling water to the dry ingredients and mix with a wooden spoon until it forms a dough.
3. Add cold water and knead the dough until it becomes smooth and elastic.
4. In a separate mixing bowl, combine shrimp, bamboo shoots, water chestnuts, scallions, soy sauce, rice wine, sesame oil, and white pepper. Mix well.
5. In a small bowl, whisk together egg white and cornstarch to make a slurry.
6. Roll the dough into a long cylinder and cut it into small pieces.
7. Roll each piece into a ball and flatten it into a small disc.
8. Place a spoonful of the shrimp mixture in the center of each disc.
9. Brush the edges of the disc with the egg white slurry.
10. Fold the edges of the disc over the filling to form a half-moon shape.
11. Place the har gow on a piece of parchment paper in the bamboo steamer.
12. Steam the har gow for 8-10 minutes or until the filling is cooked through and the dough is translucent.
13. Serve hot with soy sauce and chili oil.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
Makes 20 har gow
Nutritional information:
Calories: 71
Fat: 1g
Carbohydrates: 13g
Protein: 3g
Sodium: 184mg
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Tapioca starch can be substituted with arrowroot starch 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 to the filling for an earthy flavor.
- Add chopped cilantro to the filling for a fresh taste.
- Add chopped ginger to the filling for a spicy kick.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of water accordingly.
- Use a rolling pin to flatten the dough into a disc.
- Brush the edges of the dough with the egg white slurry to seal the har gow.
- Do not overfill the har gow or it will burst during steaming.
Storage instructions:
- Har gow can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the har gow for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the har gow on a bamboo steamer for an authentic look.
- Garnish with chopped scallions or cilantro for a pop of color.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Chili oil
- Soy sauce
Pairings:
- Jasmine rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Bok choy stir-fry
- Chinese broccoli with oyster sauce
- Steamed dumplings
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more wheat starch.
- If the har gow bursts during steaming, reduce the amount of filling.
Food safety advice:
- Make sure the shrimp is fully cooked before eating.
- Wash your hands and all utensils thoroughly before handling food.
Food history:
- Har gow is a traditional Cantonese dim sum dish that originated in Guangzhou, China.
Flavor profiles:
- The dough is soft and chewy, while the filling is savory and slightly sweet.
Serving suggestions:
- Serve the har gow with soy sauce and chili oil for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese