Homemade Har Gow – Crystal Shrimp Dumplings (Tips you need to know)

Learn how to make homemade har gow with soft and slightly translucent skin from scratch with this easy method. All the tips you need to know.

Our fiddling boy could polish off 6 boastfully har gow whenever we went for a black sum. He absolutely loves har gow. Shrimp Har gow is sometimes called as shrimp hood for its pleat human body. traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapping. I silent need to commit on the ruffle, as mine international relations and security network ’ t the most traditional looking har gow. Bite into this little dumpling, you will taste the sweet and slenderly “ crunchy ” from the shrimp. sol good people ! I love it and glad to know that it is very easy to make once you master how to make the wrapping from strike .

THIS IS IT FOR ME

I have actually failed at least 6 or 7 times with different kinds of flour combinations to make the wrap to achieve the one that is like to the blind summarize place. Practice makes arrant for surely. The first few times I made these, the dough broke frequently and I couldn ’ thymine even by rights wrap or pleat the boodle.

THE MOST CHALLENGING PART IS IN MAKING THE WRAPPER

The skin of har gow is made from pale yellow starch ( more about it below ) and cornstarch for this recipe. I ’ ve tried a combination of pale yellow starch and tapioca starch and played with the proportion between wheat starch, cornstarch, and tapioca starch to come up with the recipe I posted hera. I don ’ triiodothyronine quite like using tapioca starch in this recipe because I found it excessively chewy and the skin is not as gentle

WHY YOU WILL LIKE THIS RECIPE

1. THE DOUGH IS EASY TO WORK WITH
Which is actually the most crucial thing in making har gow. The starches use in this recipe has no gluten ( or very little if at all ), which means, they do not stretch and break well when you try to wrap or work with it. This dough is so elastic and easily to work with
2. NO FANCY TECHNIQUE OR EQUIPMENT
I used to use tortilla wrapping to press the dough truly sparse, but that ’ s truly not necessity, in fact, you don ’ thyroxine want to do that. I ’ ve besides tried using a chinese cleaver to flatten the boodle into a traffic circle, which worked, but I know not everyone has a cleaver or comfortable with that method. You alone need a small roll peg

What is wheat starch?

Are wheat starch and wheat flour the same? chinese wheat starch or known as 澄粉 ( teng marsh ). It is different from wheat flour. I know I ’ ve mentioned that asian use the starch and flour interchangeably most of the clock time, but in this font, pale yellow starch and wheat flour are different. The starch is a very fine powdery touch and about has no more gluten ( I ’ m not sure precisely how much gluten, if at all ) in it compared to wheat flour.
Is there a substitution for wheat starch?
No, not with this recipe unfortunately. Wheat starch is not replaceable for har gow boodle .

HOW TO MAKE HAR GOW WRAPPER FROM SCRATCH

1. Mix the pale yellow starch, cornstarch, and salt in a heat-proof mix bowl

2. Bring some urine to a boil ( MAKE SURE IT ’ S ROLLING BOIL )
This is one of the significant keys in making the boodle elastic. If the water is not hot adequate, the boodle will break

3. Pour the hot boiling water system in and use a spoon or wooden/rubber spatula to stir. It will be very gluey at this point. Keep stirring until it roughly comes into a rough boodle. Cover tightly and let it rest for 2 minutes so it won ’ deoxythymidine monophosphate be excessively hot for your hands to knead subsequently

4. After 2 minutes, uncover and continue to knead until it about comes into a politic dough

5. Add the oil and continue to knead until the dough is smooth and absorbs the petroleum.


The boodle can tied be stretched without breaking. Continue to the future gradation, wrap the dumplings

HOW TO WRAP HAR GOW

1. It ’ s best to work with the dough when it ’ second warm. Roll the boodle into a long log

2. Divide it into 28 equal pieces ( if you make entire recipe )

3. Roll into turn balls and keep them covered and oeuvre with one at a time

4. Flatten the dough with your decoration



5. Use a rolling bowling pin to roll the boodle out into about 4-inch encircle, with the border thin than the center. The center helps to support the filling so it won ’ deoxythymidine monophosphate rip when you steam. Don ’ thymine worry if it ’ s not a perfect circle, merely do your best

6. Place the fill up in the center and then flock as if you are holding a taco

7. Start pleating on one english, about 7-9 pleats if possible

8. then pinch to seal with the other side.

9. Use kitchen shears to trim off the surfeit wrapping on peak to make it neat and then pinch again to make certain the circus tent is sealed. repeat with the rest. Proceed to either steaming or freezing for storehouse

HOW TO STEAM HAR GOW

1. Bring the water system in the soft-shell clam to a roll boil. Place them on a lubricated plate

2. Place the plate in the steamer and steam over high hotness for 5 minutes. Serve warm

HAR GOW CAN BE MADE AHEAD

space the har gow on a broil tabloid lined with parchment newspaper, not touching each other. Put in the deep-freeze for 1 hour. They won ’ triiodothyronine be completely freeze so far. Transfer to a deep-freeze bag and they won ’ triiodothyronine stick to each early anymore. When cook to serve, they go straight from frozen to a steamer and steam over high heat for 6-7 minutes or until they are heated through.

IMPORTANT TIPS TO SUCCESSFULLY MAKE HAR GOW AT HOME

1. Make sure the water is rolling boil: I can ’ thyroxine stress enough the importance of making certain you are using hot boiling water and not just warm water. The hot boiling water will “ cook ” the dough and make the dough elastic in the end and easy for you to work with
2. Work with the dough when it’s still warm: Though I didn ’ t have much perturb working with this boodle after it has cooled down to board temperature, but the longer you wait, the higher chance the boodle will crack when you try to wrap. So it is best to work with it right away
3. Roll the dough thinner on the edge and thicker in the center: This helps to support the weight of the occupy in the center so they won ’ deoxythymidine monophosphate rip when you steam them

POSSIBLE VARIATIONS

You can decidedly play with the fill. Make it vegan or vegetarian by using bean curd, vegetables like leeks, chives, or use mushrooms like shiitake. You can besides use kernel filling like labor beef, chicken, or pork, or even use leftover rotisserie chicken or that Thanksgiving turkey, merely some ideas .

It does take some practice to create some pleats on the dough, but if you can ’ deoxythymidine monophosphate be bothered by that, simply fold in half and seal it. You will distillery have tasty dumplings I can assure you of that !

DID YOU MAKE THIS HOMEMADE HAR GOW RECIPE?

I love it when you guys snap a photograph and rag to show me what you ’ ve made ???? Simply tag me @ WhatToCookToday # WhatToCookToday on Instagram and I ’ ll be certain to stop by and take a peek for veridical !

*Recipe was originally published in 2016 and immediately updated after rounds of experiments to make the har gow wrap tasty and easier to work with ( and I ’ m happy with the result ! ). Version 2 for the har gow boodle is added on January 22, 2022. I like this version 2 even better*

Easy Homemade Har gow (Crystal Shrimp Dumplings)

Prep Time

45

mins

Cook Time

5

mins

Total Time

50

mins

Servings

28

-32 dumplings

4.7

from

3

votes

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Ingredients  

Version 1:

• 80 gr wheat starch
• 120 gr cornstarch
• ¼ tsp salt
• 150 milliliter hot boil water or more as needed
• 1 tsp anoint

Version 2: (I like this one even better)

• 130 gr wheat starch
• 50 gr tapioca starch
• 20 gr glutinous rice flour
• ⅓ tsp salt
• 250 milliliter hot boil urine
• 2 Tbsp oil

Filling:

• 400 gr large runt shelled and deveined
• 50 gr urine chestnuts optional, finely chopped

  Read more: Spicy Korean Dipping Sauce Recipe

• 20 gr grated ginger
• 1 tsp cornstarch
• ⅓ tsp salt
• ¼ tsp boodle
• ¼ tsp pepper
• 1 Tbsp sesame oil
• 1 Tbsp oil

Instructions 

Prepare the filling:

• Place the shrimp in a food processor and pulse a few times. You don’t want to grind it finely. You still want some small chunks of shrimp in the filling for better taste and texture. Combine shrimp with the rest of the filling ingredients and use a chopstick to stir in one direction until it turns sticky. Cover and chill in the fridge while you prepare the dough

Prepare the dough (for both version 1 and 2):

• Mix the flour/starch and salt. Then pour the hot boiling water in. Use a wooden or rubber spatula or chopstick to stir in one direction. The dough won’t come together yet. Keep stirring until it roughly comes into a rough dough. Cover and let it rest for 2 minutes

• After 2 minutes, uncover and transfer to a silpat (silicon mat) if you have one. It makes the job easier. Start to knead until it almost comes into a smooth dough, then add the oil and continue to knead until the dough is smooth and absorbs the oil, about 3-4 minutes. You can do this in a stand mixer too with dough hook attatchment

Wrap and shape:

• It’s best to work with the dough when it’s warm. Roll the dough into a long log and then divide it into 28 equal pieces. I get about 32 pieces with version 2. Roll into round balls and keep them covered tightly and work with one at a time

• Flatten the dough with your palm and use a rolling pin to roll the dough out into about 4-inch circle, with the edge thinner than the center. The center will help to support the weight of the filling so it won’t tear when you steam. Place the filling in the center and then fold as if you are holding a taco and then start pleating on one side, about 7-9 pleats if possible. Then pinch to seal with the other side. Use kitchen shears to trim off the excess wrapper on top to make it neat and then pinch again to make sure the top is sealed. Repeat with the rest

• Bring the water in the steamer to a boil. Wrap the lid of the steamer with a cloth. You don’t have to do this if you use a bamboo steamer

• Place them on a greased plate, about 1/2 inch apart and steam over high heat for 5 minutes. Serve warm

Recommended products:

Food SteamerBamboo SteamerBamboo Rolling pin & Mat

Nutrition

Calories:

73

kcal

Carbohydrates:

13

g

Protein:

1

g

Fat:

2

g

Saturated Fat:

1

g

Polyunsaturated Fat:

1

g

Monounsaturated Fat:

1

g

Trans Fat:

1

g

Sodium:

82

mg

Potassium:

78

mg

Fiber:

1

g

Sugar:

1

g

Vitamin A:

1

IU

Vitamin C:

1

mg

Calcium:

5

mg

Iron:

1

mg

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Category : VIETNAM FOOD