- 125 g Wheat starch
- 1/2 cup boiling water
- 1 tablespoon cornflour
- 1 teaspoon lard
- 1/2 egg white
- 300g Shelled shrimps
- 30g bamboo shoots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon cornflour
- Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
- Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
- Roll into a long strip and cut into 32 equal portions.
- Dice the shrimps.
- Shred the bamboo shoots finely.
- Place both filling ingredients into a bowl.
- Add the egg white, salt, sugar and pepper and mix well.
- Then add the cornflour and pound the mixture until firm.
- Keep in the refrigerator for 30 minutes.
To complete –
- Roll each portion of dough into a small round.
- Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
- Arrange the har kow in a greased steamer.
- Steam over medium heat for 5 minutes.
- Remove and serve hot.
- 150g beef fillet, trimmed and cut into thin slices
- 350g fresh flat rice noodles (hor fun)
- 1 tbsp light soy sauce combined with 1 tbsp water
- 100g mustard greens (sawi), trimmed 1 tbsp oil
- A handful of bean sprouts
- 1 stalk spring onion, cut into 3cm lengths
- 3-4 thin slices young ginger
- 1 tsp old ginger juice
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp bicarbonate of soda
- 2 tsp corn flour
- 1 tsp oil (to be added last)
Sauce (B) (combined)
- 1/2 tsp light soy sauce
- 1/2 tsp oyster sauce
- 1 tsp dark soy sauce
- 1/4 tsp sugar
- 1/2 tsp chicken stock granules
- 5-6 tbsp water
- 2-3 tsp corn flour
Marinate beef with (A) and set aside for 20–25 minutes.
Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes. Drain the meat and leave aside.
Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil, then add in the rice noodles. Fry the noodles briskly in the hot wok for 1–2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.
Heat a clean wok with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30–40 seconds. Remove and place around the noodles.
Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Pour the gravy and beef over the noodles and serve immediately.
I just had Beef Hor Fun for dinner today, so I thought I would look up the recipe and post it. One of my all-time favourites. I usually like to add extra sliced chilli and soy sauce. I like the starchy gravy and it is so important that the beef is tender. The ginger just goes so well with the Beef, I wish the Thai place I ordered from had it!
I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) – I found one in “Joy of Cooking”:
Makes 32 dumplings
Put together into a large bowl and mix well:
- 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
- 1 large egg
- 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
- 2 tablespoons minced cilantro
- 2 tablespoons minced scallion
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons rice wine vinegar
- salt and Black Pepper to taste
32 round wonton wrappers
Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way. Serve hot with:
- Soy sauce
- Thai Hot sauce
- Chilli Sauce