蝦餃 Har Gau Prawn Dumplings
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài). These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on.
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蝦餃 Har Gau Prawn Dumplings
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài). These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on.
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| Servings |
| 30dumplings |
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Ingredients
Wrappers
- 1cup wheat starch
- 1/3cup cornstarch
- 1/4teaspoon salt
- 1cup boiling water
Filling
- 3/4pound medium raw shrimp
- 1/4cup bamboo shootsfinely chopped
- 1 egg white
- 1tablespoon cornstarch
- 1teaspoon Chinese rice wine or dry sherry
- 1teaspoon sesame oil
- 3/4teaspoon salt
- 1/8teaspoon white pepper
Other Ingredients
- 1-1/2tablespoons cooking oil or solid vegetable shortening
- Soy sauce and chili oil
Instructions
- To make wrappers, combine wheat starch, cornstarch, and salt in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Cover and let rest for 20 minutes.
- To prepare filling, shell, devein, and coarsely chop shrimp. Place in a bowl with remaining filling ingredients; mix well.
- On a lightly floured board, knead dough until smooth. Add cooking oil, a teaspoon at a time, kneading to blend after each addition until dough glistens and feels satiny. Divide dough in half. Roll each half into a 15-inch long cylinder. Cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball. Cover dough to prevent drying.
- To shape each dumpling, roll a portion of dough into a 3- to 3-1/2-inch circle. With your fingers, press edges of dough to make slightly thinner. Place a rounded teaspoon of filling in center of dough; fold dough over filling to form a semicircle. Pinch edges together to seal. Cover with a damp cloth while shaping remaining dumplings.
- Prepare a wok for steaming*. Line the bottom of a steamer with a small damp cloth. Arrange dumplings on cloth without crowding. Cover and steam until dumplings are translucent, 18 to 20 minutes.
- Serve dumplings hot or cold with soy sauce and chili oil for dipping.
Recipe Notes
- You can’t buy wrappers to make har gau, but the wrapper dough is easy to make from wheat starch. When these savory dumplings are steamed, the wrappers become shiny and opaque.
- *To prepare a wok for steaming, pour water into wok to a depth of 2 inches. Place a bamboo steamer, cake rack, or criss-crossed chopsticks over the water (not in). Cover with wok lid and bring water to a boil (bamboo steamers come with their own lids). Place food in a heatproof dish that fits in steamer or wok. Cover and maintain heat to keep water boiling.
Recipe from The Chinese Chef, Publisher: Doubleday