Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

2012 Index
2011 Index
2010 Index
2009 Index
2004-2008 Index
1994-2003 Index
Things others say
Related Links

Log In...
New User...
All Users...

Har Gow (which are Shrimp Dumplings)

Dim Sum and Other Snack Foods

Har Gow (which are Shrimp Dumplings)
Ingredients:
1 and 1/2 cups wheat starch
1/2 cup tapioca flour
dash of salt
1 Tablespoon vegetable oil
1 pound fresh shrimp
1 Tablespoon dry sherry
1 small can water chestnuts, chopped
1 teaspoon chopped fresh ginger
1 Tablespoon chopped scallions
1/2 teaspoon sugar
2 teaspoons soy sauce
1 to 2 teaspoons sesame oil, to taste
dash of black pepper
Dough Preparation:
1. To make the dough for the wrappings, sift starch, flour, and salt into a bowl. Pour one and a half cups of boiling water into this mixture and mix well with chopsticks. Let stand five to ten minutes.
2. Knead dough until smooth and elastic for about two minutes; add oil and knead again until well mixed.
3. Divide the dough into four parts and roll each of them into a long cylinder. Cut each cylinder and roll into a ball then flatten with the cleaver to make wrappers about two and a half inches in diameter.
Dumpling Preparation:
1. Combine the remaining ingredients and mix well making the filing.
2. Fill each dumpling with one to one and a half teaspoons of filling. Repeat until all filling is used up.
3. Pleat or gather each wrapper into a one-half-inch basket shape around the filling and shape and seal off the top.
4. Put the sealed dumplings in a well-greased round cake pan lined with one or more large leaves of lettuce. Then put the pan in a steamer and steam over boiling water for about ten minutes.
5. Serve with hoisin sauce, if desired.
Makes about 40 dumplings.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright (c) 1994-2013 by ISACC, all rights reserved