Hope everyone’s safe and sound for the holidays and not stranded on some snowy highway somewhere. A few days ago, I flew across the country back home to a sweltering, balmy 8 degrees. If you’re afraid of leaving the house, like I am, and wearing 4 layers of clothes indoors, just start cooking. Or playing the dusty old piano that’s been sitting in your parents’ living room untouched for the past 10 years. Or….just start cooking.
My mom decided to make some Har Gow for our lunch today, so of course I needed to document it. Here is the recipe and the photos.
Har Gow (Shrimp Dumplings) – makes 24 dumplings
1 cup of Wheat Starch (labeled Bot Ha-Cao)
5 oz. raw shrimp, peeled and deveined (or between 1/2 cup and 2/3 cup)
1 oz. pork fat
2 oz. bamboo shoots, cooked or canned
1/4 tsp. sesame oil
3/4 tsp. salt
1/2 tsp. sugar
1 tsp. cornstarch
1) Coarsely chop the shrimp, and finely chop the pork fat and bamboo shoots. Mix with the seasoning ingredients, using your fingers to make it into a smooth and slightly sticky mass. Set aside while the wrappers are prepared.
2) Make the wrappers according to the directions. Roll the dough into a long sausage shape and cut it into 24 pieces. Keep it covered (so it doesn’t dry out) while rolling each piece into a ball.
3) Place a ball on a cutting board, and using the flat side of a meat cleaver, flatten the ball into a thin wrapper. Or use a tortilla press to flatten the balls.
4) Fill the wrappers with a small spoonful of filling in the center, then close it up by folding in half and pressing edges firmly. Or see below for step-by-step photos. Place dumplings on a lightly greased plate.
5) Place the finished plate of dumplings on a raised wire rack over water in a wok, or in a steamer. Cover and steam for about 7 minutes, or until the wrappers are translucent and the shrimp is pink. Serve while hot (with hot mustard if you prefer).
This is the brand of wheat starch my mother buys. I always got confused since it looks like it’s written in Vietnamese, even though it’s also used for dim sum wrappers.
Dough cut into pieces.
The shrimp and bamboo filling.
So….Vietnamese wheat starch…and Mexican tortilla press. Very worldly.
Don’t make the wrappers TOO thin, or you’ll have trouble keeping it from falling apart on you as you fill them with shrimp. Make them as thin as you can without breaking, though.
Step-by-step photos on how to make the Har Gow. Hey, it’s wayyy easier than trying to explain it with words!
It looks easy, doesn’t it? I’d just like to say my mom made all these…I attempted a few though. If you can pick out the totally deformed dumplings in the photo, those are mine.
Heat the water until boiling before placing the rack or steamer in to cook.
When the water’s ready, place the dish on a rack raised above the water. Or if you’re using a bamboo steamer…you’re already way ahead of me.
Steam for 7 minutes or until the dumplings are translucent with the pink shrimp showing.
See how pink and clear they got? This is what they should look like when they’re done.
More close-ups. Are you hungry yet?
Tomorrow, I’ll be making cookies (yea I know, totally different theme now) for the holidays so be sure to check up on my progress!