Dim sum Literally means” touch to heart”, the server with the steamed crystal shrimp dumplings, commonly known as “xia jiao” or “har gow” in Cantonese, is always the most popular person on the floor. its a delight in the Chinese restaurant that these crescent shaped dumpling in real will win your heart and it’s healthy too.
Fillings of the Har Gow
- 1/2 pound raw shrimp, peeled, de-veined and patted dry
- 1 tsp oyster sauce
- 1 tbsp vegetable oil
- 1/4 tsp white pepper
- 1 tbsp sesame oil
- 1/4 tsp salt
- 1 teaspoon sugar
- 1/2 tsp minced ginger
- 1/4 cup finely chopped bamboo shoot
Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
Making of the Dough
- 1 cup wheat starch
- 1/2 cup cornstarch (or tapioca starch)
- 1 1/4 cup boiling water (slightly less water if you are in humid climate)
- 3 tsp lard(or oil)
Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly so the mixture quickly turns into a translucent dough.
Method of Making the crescent shaped Dumplings
1.Take the dough and roll into the cylindrical shape then cut the dough in circles.
2. Roll the circles in a small circles and fill the mixture and sealed the in the shape of your desired.
3.Heat the steamer, let the water boil, in the bamboo basket smooth en the edges with little oil or add the banana leave. so the dumpling would not stick on the base of the basket.
4. Arrange the dumpling in the basket and cooked under the steam for 10 to 15 minutes. check the dumpling weather its cooked by inserting the knife if it comes out clean that means its cooked.
5. Served hot garnished with spring onions and sweet chilly sauce on the side.
Chefs Nectar 