Har-go
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 183, total fat 4 G., saturated fats 0 G., proteins 11 G., carbohydrates 24 G., fiber 0 G., cholesterol 91 mg, sodium 601 mg, sugar 1 G.
Calories 183, total fat 4 G., saturated fats 0 G., proteins 11 G., carbohydrates 24 G., fiber 0 G., cholesterol 91 mg, sodium 601 mg, sugar 1 G.
Har gow is a popular dim sum dish in China. These shrimp dumplings are known for their slightly chewy, translucent dough, orange shrimp filling, and numerous tiny folds, which are considered a reflection of the chef's skill: the more folds and the more translucent the dough, the more skilled the chef. The shrimp are pre-soaked in a baking soda solution. This technique helps make them crispier. The gradual mixing of wheat starch with boiling water creates the signature translucent dough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. baking soda
- 450 g small shrimp (51/60), peeled, deveined
- 2 teaspoons of sugar
- 1 teaspoon chicken broth powder
- 1/4 tsp ground white pepper
- 1/3 cup + 2 tsp tapioca starch
- 1 tsp. dark sesame oil
- 2 tbsp lard or neutral vegetable oil
- 1 and 1/4 cups wheat starch + extra for sprinkling
- Special equipment: a bamboo or metal steaming basket (25 cm), lined with perforated parchment paper
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Recipes with similar ingredients: shrimps, starch, white peppercorns, lard
Cooking the dish according to the recipe:
- Pour 6 cups of cold water into a large bowl and stir in baking soda until completely dissolved. Place the shrimp in the bowl, gently massage them in the baking soda and water, and soak for 30 minutes.
- Drain the shrimp, rinse them under cold running water and pat dry with paper towels.
- Finely chop 1/4 cup shrimp to a paste-like consistency and place in a large bowl. Roughly chop the remaining shrimp into 1/2-inch pieces and place in the same bowl. Add the sugar, chicken powder, white pepper, 2 teaspoons tapioca starch, and 1/2 teaspoon salt and stir in one direction until streaks appear on the sides of the bowl, about 1 minute. Mix the dark sesame oil with 1 tablespoon lard until smooth. Refrigerate until ready to use.
- Line a baking sheet with parchment paper. Bring 1 cup of water to a boil in a small saucepan.
- Meanwhile, sift the wheat starch and the remaining 1/3 cup tapioca starch into a large bowl. Add 0.5 teaspoon of salt to the boiling water until completely dissolved, then slowly pour in the wheat starch mixture and stir with a wooden spoon or chopsticks. Cover and let stand for 5 minutes. Add the remaining tablespoon of lard and knead into a smooth dough.
- Lightly dust a work surface with wheat starch and turn the dough out onto it. Knead the dough until smooth. Divide in half and roll each piece into a 15-inch-long rope. Cut each rope of dough into 1-inch-long pieces and cover with a damp paper towel or lint-free kitchen towel. Working with one piece of dough at a time, dust it with a little wheat starch, flatten it into a 2-inch-diameter circle, and then roll it out thinly, leaving the edges thinner than the center.
- Place a circle of dough in front of you and spoon a spoonful of shrimp filling into the center. Starting at the right edge of the circle at the 3 o'clock position, make small counterclockwise folds along the edge until you reach the 9 o'clock position (goal: 8 folds for luck). Fold the edge of the dough closest to you over and pin it to the inside edge of the folds to close the opening. Pinch to seal and press lightly to thin the edges. Place the dumpling on the prepared baking sheet and repeat with the remaining dough and filling. At this point, you can freeze the dumplings.To freeze har gow, place them on a tray in a single layer, making sure they're not touching, and freeze. Transfer the frozen har gow to a freezer bag and store in the freezer for up to 3 months.
- Fill a 12-inch (30-cm) frying pan or wok with about 2 inches of water and place a bamboo or metal steamer basket inside. Make sure the water doesn't touch the bottom of the basket. If it does, drain some of the water. Bring the water to a boil, line the steamer basket with perforated parchment paper, and place 10 dumplings in the basket, spacing them about 2 inches apart. Cover and steam until the filling is bright orange and the dough is translucent, 6–8 minutes. Let cool for 1 minute and serve.
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