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| Shrimp Dumpling (Har Gau) |
| Har gau (also spelled har gow, har gao, ha gao, ha gow, ha gau, har gaw, ha gaw, har kaw, ha gaau, har cow, or har gaau) is a dim sum staple in Cantonese cuisine. It is prepared by filling wrappers (made with gluten-free wheat flour and potato starch) with shrimp, bamboo shoots and seasonings. The pouch-shaped dumpling is then steamed in a bamboo basket until translucent. When the dough for the wrapper is properly prepared and cooked, the dumpling has a slightly sticky, chewy texture. Ingredients vary regionally, but most versions contain sesae oil, salt, sugar, and sherry. Other versions may contain oyster sauce, water chestnuts, pork fat, scallions, or ginger. |
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Ingredients
Filling
- 1/2 lb shrimp, shelled,deveined and chopped into pieces
- 1 scallion, chopped fine(green onion)
- 4 whole water chestnuts, chopped fine
- 1 egg white
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1 tablespoon light soy sauce
- 1 tablespoon oil
Dough
- 1/4 cup tapioca flour
- 3/4 cup wheat starch
- 10 1/2 tablespoons boiling water
- 1 tablespoon oil
Dip
- 3 tablespoons light soy sauce
- 1 tablespoon sesame seed oil
- 1/2 teaspoon chili oil
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Shrimp Dumpling (Har Gau) |
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Directions
- Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour.
- Combine dip ingredients and set aside.
- Sift flour and starch together; gradually add boiling water; add oil and let dough cool.
- Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel.
- Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle.
- To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer.
- Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once).
- Cover and steam 5 minutes.
- Serve with dip.
- These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.
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| Copyright by Kwok Yuen |