Friday, October 14, 2011

Prawn dumplings / Har Gow 虾饺

Prawn dumplings / Har Gow虾饺

Prawn dumplings / Har Gow is one of the dim sum item that we will not miss if we take dim sum outside. And it is not difficult to prepare Har Gow at home actually.













Prawn dumplings / Har Gow虾饺



Lay blanched cabbage on the steaming tray (try to use a bamboo tray), and we love the steamed cabbage as it was so sweet.



Prawn dumplings / Har Gow虾饺


You have to form the dough while hot..

Picnik collage


Very easy and simple to make pleat on this dough

Picnik collage


Try to use big fresh sea water prawns, to have more crunchy texture..

Picnik collage


before steam..

Prawn dumplings / Har Gow虾饺



Prawn dumplings / Har Gow虾饺
(recipe source: adapted from Sherleen with minor changes)
Prawn dumplings / Har Gow虾饺40pcs fresh big prawns, diced


Marinate seasonings
1tbsp potato starch / tapioca starch
1tsp salt
1tsp sugar
1/2tsp soda bicarbonate


140g wheat starch
30g tapioca starch
1tbsp cooking oil/vegetable oil
280g water
A pinch of salt


10-20g tapioca starch


Method
1. Mix marinate seasonings with prawns, set aside.
2. Combine wheat starch and tapioca starch.
3. Bring water to boil, add oil and salt. Change to low flame, add in flour No 2, quickly stir to combine.
4. Place hot dough on a table top, pat the dough with tapioca starch (10-20g) while dough is still hot, quickly knead until smooth.
5. Divide the dough into 10g each (depend how big you want, adjustable). Use a rolling pin, roll to circle round sheet.
6. Make few pleats on the edge, fill in 2-3pcs diced prawns and seal it.
7. Steam over high heat for 5mins, serve while hot with chili dipping sauce.


Prawn dumplings / Har Gow虾饺




39 comments:

~Rachel Hei~ said...

I love 虾饺。Never miss this when having dim sum outside..yummy!

Li Shuan said...

哇another fantastic dim sum。I have no lunch today, share some with me please!!

anne said...

Nothing beats homemade dimsum :) Before , I told myself , why bother when I can buy it anywhere here ? I'm so so wrong :D Actually , right now I'm preparing another batch of potsticker :P hahahaha

Somewhere in Singapore said...

This is a must have if I eat dim sum...

Dzoli said...

Very simply and easy to make..she said and I hear my chinese friend Fiona..how comes mine never look so pretty than.I still eat them no worries;)

Cheah said...

Wow, looks super yummy, Sonia. I still have some wheat starch flour somewhere. Perhaps I should start making this Har Gow. Btw, instead of tapioca starch flour, can substitute with cornflour??

DG said...

This sure my family favourite eat at dimsum. You made me craving it for my lunch :)

Yummy Bakes said...

I love these.

Small Small Baker said...

This is my favourite! Yummy!

Swee San @ The Sweet Spot said...

mm... Har Gau is nice but sometimes the restaurant make the skin so thick..

AhTee said...

Sonia, jIa Shui la, wa ai JIAK!

Balakrishna Saraswathy said...

Add the prawn dumpling with some mee hoon dry and send over Sonia..feeling hungry and would be a great breakfast:)

Balakrishna Saraswathy said...

Just add some noodle and send over..would like to have it for lunch:)

Sonia (Nasi Lemak Lover) said...

Cheah, i have not try to replace with corn flour before, but i think tapioca flour still work the best result.

Happy Flour said...

My favourite dim sum. Your post make me craving for some. How I wish I can grab three from here. ;p

Jeannie said...

wow, that looks so delicious! I love shrimps...must give it a try this weekend.

choi yen said...

The skin is a bit thick?

鲸鱼蓝蓝蓝 said...

要我做到那么薄的皮
我真的不行
你很厉害:)

Amelia's De-ssert said...

wow, yum yum look so good. Anymore left? :)

ReeseKitchen said...

WAH!!...I want some!! My daughter will love this, and you know how she eats this?...She'll eat up all the prawns inside then only enjoy the skin itself...weird ho!...LOL

Ann@Anncoo Journal said...

I love har kow and is a must order in the dim sum restaurant. Your har kow looks so transparent, 看到流口水了!

Lady G said...

Those looks really good. I must get myself a bamboo steamer.

lena said...

i love har kow with the whole piece of prawn inside..big one!

HS Kitchen And Hobby said...

yummy! yummy! I love this. Thanks for sharing.

Tina said...

Sooo tempting dumplings...

Little Corner of Mine said...

Yum! We loved shrimp dumplings!

Ah Tze said...

wow, lovely dim sum with the translucent dumpling skin, perfect!!

My Little Space said...

Sonia, have to hide this post away from my boy~lah! haha.... Yeap, his favourite.
Kristy

yummylittlecooks said...

A must order in dim sum restaurant for us!

mycookinghut said...

my all time favourite!

divya said...

wow really yummy n delicious recipe...

neyeeloh said...

These dumplings are so beautifully done ^_^

Nami | Just One Cookbook said...

A ha! I'm always curious how to make the half clear wrappers - it is made by wheat and tapioca starch! My kids are crazy about Chinese dumplings. I'll have to try this one day. I'm too lazy to make the wrappers from scratch and I admire for you to make from scratch despite your busy schedule!

Uma said...

Awww. This is really awesome. I just wanna grab all those.

Cheers,
Uma
My Kitchen Experiments

Quay Po Cooks said...

The skin of this har gow is the difficult part to do ya? but it seems like a piece of cake for you. Looks like from a Hong Kong Chef wor! TWO THUMBS UP! FOUR if I have two extra thumbs!

VineelaSiva said...

The dumplings makes me hungry.Too good.

Lori said...

I love dumplings and these look so good! I really need to get a bamboo steamer though. I've managed to steam them in a metal steamer I haver here, but it's not like having the real thing.

Keats The Sunshine Girl said...

Just wanna pluck them off the post and eat them! Irressitible.

ijan said...

Hi,
Have you tried ever to substitute the wheat starch with other flour maybe? i don't have any wheat starch sold here :(

Blog Widget by LinkWithin