![]() Oil the base of the steamer to prevent the dumplings from sticking. Fold the thinner side over and make pleats to seal. Place filling off-center on the thicker base. ![]() The other side will be the delicate pleated folds. The thicker side will be the base of the filling. Use the backside of that knife to flatten the dough into a circle, with one side slightly thicker than the other. To make the dumplings, apply oil to the back side of a knife. ![]() Keep the dough covered at all times to prevent drying. Roll the dough into a thin log and cut out pieces of 10-12 g each. Add oil until you get a soft ball that pulls cleanly away from the sides of the mixing bowl. With a hook attachment, add boiling water a little at a time and knead until the dough comes together. In a bowl of a stand mixer, mix together wheat starch, tapioca starch, and salt. Season with oyster sauce, sugar, white pepper, sesame oil, Shaoxing cooking wine and cornstarch. You can actually see the pink shrimp through the wrapper once the dumplings are steamed.ĭim Sum Shrimp Dumpling Recipe (Har Gow/Ha Cao) Ingredientsĥ0 grams bamboo shoot (rinse thoroughly and squeeze out excess water)ĥ0 grams pork fat (optional but highly recommended mince finely into paste)ġ60 grams boiling water (240 mL or about 2/3 cups)Ĭoarsely chop shrimp and bamboo and transfer both to a medium-sized bowl. Once the dumplings are prepared, they go into a bamboo steamer to cook for about 6 minutes until the wrapper becomes translucent. The wrapper is folded over the filling, then sealed with the finest craftsmanship of multiple tiny pleats. The filling is placed on a thin and delicate wrapper made from a blend of all-purpose flour and tapioca starch. Some variations include oyster sauce, minced garlic and ginger. It is prepared with a filling of coarsely chopped shrimp, a bit of pork fat (yep, that's where all the flavor and moisture come from!) and bamboo shoots. The shrimp filling is lightly seasoned with ground pepper, salt, sugar, sesame oil and Shaoxing cooking wine. Ha Cao is a traditional Cantonese shrimp dumpling. I love everything that is Dim Sum, and one of my favorite dim sum dishes is Há Cảo (or Har Gow in Cantonese). You savor the yummy bite-sized portions of Cantonese food while sipping hot tea in between each bite.
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