Best 4 Har Kow Recipes

CHINESE SHRIMP DUMPLINGS (HAR GOW)

Steps:

• Gather the ingredients.
• In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
• Cover and refrigerate for 1 hour to give the flavors a chance to meld.
• In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
• Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
• Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
• Cover and let rest for 20 minutes.
• Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
• Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
• Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
• Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
• Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
• Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
• Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
• Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
• Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

HAR GOW (DIM SUM SHRIMP DUMPLINGS)

Steps:

• 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.
• Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
• Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
• Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.

HAR GOW

Steps:

• Fill a large bowl with 6 cups of cold water and whisk in the baking soda until dissolved. Add the shrimp to the bowl, lightly massage it in the baking soda water and let soak for 30 minutes.
• Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels.
• Finely chop 1/4 cup of the shrimp to a paste and add to a large bowl. Coarsely chop the remaining shrimp into 1/2-inch pieces and transfer to the same bowl. Add the sugar, chicken bouillon powder, white pepper, 2 teaspoons of the tapioca starch and 1/2 teaspoon salt and mix in one direction until streaks form on the side of the bowl, about 1 minute. Mix in the toasted sesame oil and 1 tablespoon of the lard until incorporated. Refrigerate until needed.
• Line a baking sheet with parchment. Bring 1 cup cold water to a boil in a small pot.
• Meanwhile, sift the wheat starch and remaining 1/3 cup tapioca starch with a fine-mesh strainer into a large bowl. Stir 1/2 teaspoon salt into the boiling water until dissolved, then slowly pour over the wheat starch mixture and mix with a wooden spoon or chopsticks. Cover and let rest for 5 minutes. Add the remaining tablespoon of lard and knead until incorporated.
• Lightly dust a work surface with wheat starch and turn out the dough onto it. Knead the dough until smooth. Divide in half and roll each piece into a 15-inch log. Cut each log into 1-inch pieces and cover the dough pieces with a damp paper towel or lint-free kitchen towel. Working with one piece of dough at a time, dust the dough with some wheat starch, press into a 2-inch circle and then roll out into a thin 3- to 3 1/2-inch circle, keeping the edges thinner than the center.
• Put the dough circle in front of you and place a scant tablespoon of the shrimp filling in the center of it. Starting at the right edge of the circle at the "3-o'clock" position, make small pleats counterclockwise along the edge until you reach the "9-o 'clock" position (the goal is around 8 pleats for good luck). Fold up the dough edge closest to you and attach it to the inside edge of the pleats to close up the opening. Pinch to seal and press lightly to thin out the edge. Place the har gow on the prepared baking sheet and repeat with the remaining dough and filling.
• Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 har gow into the steamer basket, leaving about an inch between each. Cover and steam until the filling is bright orange and the wrappers are translucent, 6 to 8 minutes. Cool for a minute to set the skin, then enjoy while warm. Continue with the remaining har gow.

SHRIMP MANDARIN STYLE (KAIR-JOP-HAR-KOW)

Steps:

• Heat oil.
• Add garlic; add ginger; add shrimp; cook 1 minute.
• Add corn starch to water.
• Add with ketchup and soy sauce; cook until thickened and shrimp are pink, stirring constantly.
• Serve over rice.
• Top with scallions.