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HAR GAO (虾饺)


Cuisine: Chinese Peruvian
Category: Chinese savory Dim sum
Preparation time: 25 minutes
Steaming time: 5 minutes
Yield: 32 balls
Difficulty: 2
Cost: $ 12.99

Ingredients:
• 125 g Wheat starch
• ½ cup boiling water
• 1 tablespoon cornflour
• 1 teaspoon lard

Filling
• ½ egg white
• 300g Shelled shrimps
• 30g bamboo shoots

Seasoning:
• ½teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• 1 teaspoon cornflour

Preparation:
Pastry:
1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
3. Roll into a long strip and cut into 32 equal portions

Filling:
1. Dice the shrimps then shred the bamboo shoots finely and place filling ingredients into a bowl.
2. Add the egg white, salt, sugar and pepper and mix well then add the cornflour and pound the mixture until firm.
3. Keep in the refrigerator for 30 minutes.

Assemble:
1. Roll each portion of dough into a small round.
2. Place the filling on the round and wrap up with 6 pleats on each side, forming a dumpling.

Steaming:
1. Arrange the Har gao in a greased steamer then steam over medium heat for 5 minutes.
2. Remove and serve hot.

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