Rose’s Kitchen

Har Kow (Shrimp Dumplings) Recipe

Ingredients:

  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard

Filling:

  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots

Seasoning:

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour

Method:
Pastry –

  • 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.

Filling –

  • 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.
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March 25, 2008 Posted by | Dim Sum | | 12 Comments

Seafood or Pork Shumai (Siew Mai)

shiu-mai

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

Have ready:
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

March 18, 2008 Posted by | Asian Cuisine, Dim Sum | 4 Comments