Using this handy tool, I was able to get perfectly uniform, thin wrappers. Especially since I happen to have a cast-iron tortilla press because I love making my own corn tortillas. In Classic Deem Sum, the authors nonchalantly recommend a tortilla press for forming your har gow wrappers. It’s by the people behind my all-time most favorite dim sum restaurant, Yank Sing. I have this old dim sum cookbook, published in the 1980s. While I was developing this recipe, I was reading all sorts of shrimp dumpling recipes, both online and in cookbooks. If you don’t have dumpling flour, you can substitute wheat starch and tapioca starch in a 2:1 ratio (1 cup wheat starch and ½ cup tapioca starch.) Cornstarch or potato starch can also be substituted for tapioca starch. It is a mix of wheat starch and tapioca flour. I went to the Asian supermarket in search of wheat starch, but came across this Dumpling Flour, also called Hagou Flour. Researching shrimp dumpling recipes, I found that most called for a combination of wheat starch and either tapioca starch or cornstarch. What is the trick to making har gow wrappers at home? Any neutral-flavored cooking oil is fine-peanut, corn, canola, etc.) Oil (I use safflower or sunflower seed oil.Dumpling flour (or a 2:1 mix of wheat starch and tapioca flour or cornstarch).Xiaoxing wine, sake, dry sherry, or white wine.Bamboo shoots (buy sliced bamboo shoots in a can, but be sure to drain them and soak them in water for several minutes before using them to rid them of the “canned” taste).With the exception of the dumpling flour, all of them are available at a regular supermarket. I think you’ll be surprised to discover how few ingredients you need to make this Har Gow recipe. Put these two ideas together and you get a plump, savory, shrimp dumpling that represents hopes for a prosperous and joyful year! So yeah, Har Gow are perfect for celebrating the lunar new year! What ingredients do you need? The word for shrimp in Chinese is very similar to the word for laughter, so shrimp is often served as a symbol of hope for a joyous and happy year. Har gow are an ideal celebratory food for Lunar New Year celebrations for a couple of reasons.ĭumplings-filled with everything from ground pork to vegetables-symbolize prosperity and wealth. Why are har gow perfect for Chinese New Year?Ĭhinese New Year is celebrated with parades and lavish feasts meant to usher in a fortuitous year. The dough takes about 5 minutes to make, and with a few tricks, it is super easy to work with. It turns out that homemade Har Gow are much easier to make than I expected. I’ve tried frozen options and they are just not that great. When taking out, they only have the regular soy sauce packets.).īut sometimes I just need a Har Gow fix. They have the best Har Gow, great steamed BBQ pork bao, and delicious house-made soy sauce (although you only get the good stuff if you eat in. The list of take-out shops in SF is endless, but my go-to is Good Luck Dim Sum on Clement Street. We have a number of favorite sit-down dim sum restaurants as well as hole-in-the-wall-type dim sum shops in San Francisco.įor sit-down meals, the old-school Yank Sing has been my favorite since childhood, but newcomers like Dragon Beaux are great, too. It turns out that it’s actually pretty easy! Recently I began wondering how hard it would be to make Har Gow at home. As an Amazon Associate, I earn from qualifying purchases. My family of three can’t have a dim sum meal without ordering at least three orders. Practice makes perfect and once you get to the stage where your siu mai look like they’ve come straight out of Chinatown, you can give yourself a thoroughly deserved pat on the back as you’ve cracked one of the toughest elements of Chinese cooking.Har Gow, plump Chinese shrimp dumplings in a tender translucent wrapper, are arguably the best dim sum dumplings. Remember, creating these dim sum recipes is quite tricky, so if at first your dumplings look a bit haphazard, don’t fret. If you’re after a vegetarian option, then Jeremy Pang’s Shiitake chive dumplings with dipping sauce easily stand up against a meaty alternative, while Nisha Thomas’ Pork and chive dumplings are great for the beginner who wants to perfect their wrapping skills. Scallop siu mai is another favourite, and looks incredibly impressive when done right. Har gau is one of the most popular varieties of dim sum, and Tong Chee Hwee’s recipe stays true to tradition. They can be cooked in a steamer, fried or roasted, and often contain a mixture of pork and prawns – although there are many different varieties. Dim sum literally translates to ‘touch the heart’, and they are traditionally eaten alongside tea. Creating these little dumplings is a true art in China, where chefs spend years perfecting their craft.
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