Shrimp dumpling has a relatively transparent wrapper and then pink shrimp meat can even be seen from the outside. The transparent wrapper is due to the flour used for the wrapper dough. Instead of usually flour, wheat starch is used and only a small section of flour is added. The more wheat starch used in the dough, the more transparent the wrapper will be
The traditional version calls for lard in the wrapper dough, if you do not have some or you really do not like lard, replace it with cooking oil. However lard should be added at the very beginning of the kneading process, while cooking oil should be added in the middle size of the process.
Besides for the meat filling part, I skip the pork fat. But you can add some. The meat should be marinated firstly. I highly recommend adding the spring onion just before wrapping the dumpling so that the water in the spring onions can be kept. For how to fold dumplings,
One of the most famous Chinese dim-sum dish–shrimp dumplings. Those little shrimp dumplings have transparent outside, fresh and pink inside.
Course: dim sum
Keyword: Dumpling, Har Gow
Calories: 376 kcal
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One small section of carrots
For the dough
1 cup wheat starch
a small pinch of salt
2 teaspoons tapioca starch or flour
3/4 cup of boiling water
2 teaspoons lard , or around 1 teaspoons of cooking oil
For the filling
150 g raw shrimp , rinsed, tails removed, chopped
1 inch root ginger , finely chopped or grated
2 teaspoons sesame oil
2 teaspoons Chinese cooking wine
2 teaspoons light soy sauce
1 dash of white pepper powder
3 spring onions , finely chopped
In a large bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in the boiling water and you can see there is no dry flour in the bowl. Set aside for around 5 minutes.
Add some lard (or not) and knead the flour into a dough until smooth. If you are using cooking oil, add the oil in the middle of your kneading process. Set the dough aside.
Peel fresh shrimp and devein. Finely mince the shrimp and add cooking wine, soy sauce, pepper powder and chopped ginger firstly. Stir the filling in one direction until you get a paste like texture. Set aside to marinate for around 10 minutes.
Get the dough out and knead around another 4~5 minutes to punch the air out and then roll the dough into a cylinder around 1 inch and then cut it into small sections around 1 inch diameter.
Roll the small sections out to thin round wrappers one by one.
Add chopped spring onions in the shrimp meat and mix well. Wrap the dumplings one by one.
Slice some carrots slices and put the carrots slices firstly in your steamer and then place the dumplings on the carrots slices one by one.
Put the steamer in wok, bring water to a boiling and steam for around 10 minutes.
This recipe really is perfect and, like so many of Donna’s dishes, is easy and quick but so, so good. the best way to keep the dumplings warm and stop them from drying out is to keep the steamer over a saucepan of warm water. If this is not possible wrap the steamers in warm damp tea towels before serving.
5 minPrep Time
15 minCook Time
20 minTotal Time
5 based on 1 review(s)
- 12 GREEN (UNCOOKED) PRAWNS (SHRIMP) (600G), PEELED, DEVEINED AND FINELY CHOPPED+
- 2 TABLESPOONS FINELY CHOPPED WATER CHESTNUTS
- 2 GREEN ONIONS (SCALLIONS), WHITE PART ONLY, FINELY CHOPPED
- 1 TEASPOON FINELY GRATED GINGER
- 1 TABLESPOON FINELY CHOPPED CORIANDER (CILANTRO)
- 1 TABLESPOON OYSTER SAUCE
- 1 TABLESPOON VEGETABLE OIL
- 1 TEASPOON TABLE SALT
- 20 GOW GEE WRAPPERS
- Place the prawn, water chestnut, onion, ginger, coriander, oyster sauce, oil and salt in a medium bowl and mix to combine.
- Place 5 of the gow gee wrappers on a clean surface and brush the edges with water++.
- Place 1 heaped teaspoon of the prawn mixture in the centre of each wrapper. Fold the edges over, pinching gently to create pleats, and press together to seal. Repeat with the remaining gow gee wrappers and prawn mixture.
- To steam, line the base of a large bamboo steamer with a steamer liner. Add half the dumplings to the steamer, ensuring they don’t touch. Cover with a tight-fitting lid and place over a large saucepan of simmering water. Steam, misting with water occasionally, for 16–18 minutes or until cooked through. Remove from the steamer and keep warm. Repeat with the remaining dumplings. Makes 20. Serve with soy sauce.
After peeling and deveining the prawns, you should have about 200g prawn meat.
++ Assembling the dumplings in batches helps to prevent the wrappers from drying out in the process. Cover the wrappers you’re not using with a clean damp tea towel to keep them workable and soft.
Prepared dumplings are great to have on-hand in the freezer. Place them between sheets of non-stick baking paper in an airtight container and freeze for up to 3 months. Cook from frozen as per the recipes that follow.