And then steam the dumplings for 5-6 minutes with high fire.DIM SUM MONTH: GLASS DUMPLINGS W/ MUSHROOMS AND SMOKED GOUDA CHEESE DIM SUM MONTH STILL CONTINUES… Brush some oil on the lined paper (so the dumplings will not stick to the paper) and place them in steam one by one. Then assembly it with filling like I show in the video, or you can simple seal it as your way to make dumplings.īring water to a boil on your stove. Gently separate it from the operating board with the knife. But be gently and do not break the wrapper. If you do not want to use a knife, try a rolling pin after flat it with knife. Shape the dough to a round wrapper around 10cm in diameter. Re-knead the small portion and shape it into a round ball.īrush a thin layer of oil on a wide slicing knife. Take one portion out and cover all the others with a wet cloth. So firstly divide the dough into halves and then each half 12 portions. We can make 24 har gow out of the wrapper dough. Cover with wet cloth and set aside for another 10 minutes. Re-knead on operating board until smooth in surface. It should be quite firm, similar to common dumpling dough.If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity. Knead everything together to form a ball. You can choose either one.ĭeal with the dough when it is still warm. Traditionally we use pork lard in the dough. Mix well and cover with a lid, set aside for 5 minutes to 10 minutes.Īdd 20ml vegetable oil. Mix the two flours and add around 160ml to 170ml boiling hot water. If you do not have a kitchen scale, refer to the picture below. In the red measure cup, wheat starch weights 120g and in the blue measure cup, potato starch weights 40g. Thus in Elaine's recipe today, we use 1:3(potato starch:wheat starch). But that dough is too hard to handle for beginners. Restaurants chefs love to use use half wheat starch and half potato starch. In order to add some stretchability to the dough, potato starch (a popular starch used in mainland China, known as 太白粉) is added with different ratios. The magic flour that creates the great transparent skin is wheat starch (小麦淀粉). Set aside, covered and fridge for 30 minutes.ġ60ml boiling hot water (plus 10ml more for adjusting) Then add sugar, sesame oil, white pepper, bamboo and minced pork fat. Then add a teaspoon of starch and continue stirring the shrimp by hand in one direction for 2-3 minutes until they becomes quite sticky and there are lots of glue like liquid (they are attached to the bowl in the following picture) Or if you are quite new for assembling dumplings, mince all of your shrimps.Īdd salt to shrimp in a large bowl and stir for 1 minutes. But whole shrimp is really hard to assemble, so we just find a balanced point here. If you ever visit a dim sum hall, you may find har gow includes small whole shrimps. On operating board, mince half of the shrimp and cut the remaining ones into smaller pieces. This can help to make the shrimp firm after steaming. Soak the shrimp in cold water firstly for around 1 hour.
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