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DIM SUM - Shrimp Dumplings Recipe (Cantonese Har Gow)
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Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin.
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**INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings)**
- 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link:
- 1.5 ounce (43 grams) of cornstarch
- 1/4 tsp of salt
- 1 tsp of vegetable oil
- 6.5 ounces (184 grams) of hot water
**INGREDIENTS FOR THE FILLING**
- 10 ounces (283 grams) of peeled shrimp
- 8 ounces (226 grams) of ground pork
- 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots:
- 1/2 cup of minced carrot
- 1 egg
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 1/2 tsp of salt
- 2 tsp of sesame oil
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1/4 cup of water
**STEP BY STEP**
- First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better.
- Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt.
- I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency.
- Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge.
- Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt.
- Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes.
- 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed.
- Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first.
- Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across.
- By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that
- Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky.
- Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
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a dim sum recipe ft. rice paper
cheong fun ft. rice paper ~
You know those shrimp rice noodle rolls you get at dim sum? Here’s how to make it.. with rice paper :) of course it doesn’t taste exact, but it’s pretty close!
rice paper
raw shrimp
scallions
sauce:
soy sauce
dark soy sauce
oyster sauce
sugar
water
grated garlic
grated ginger
Dip the rice paper into cool water and lay it on a large plate or cutting board. I know a lot of you are used to using hot or warm water, but I find cool water works best for me because it slowly softens and doesn’t rip easily.
Add shrimp in the middle of the rice paper in a row and sprinkle scallions on top. Fold one side of rice paper over the shrimp and do the same with the other side to form a long noodle shape. Oil a plate and place the rice noodle rolls on top, then steam for about 1 to 2 minutes until the shrimp is cooked through. Pour the sauce on top & enjoy!
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Easy & Scrumptious Shrimp Wontons
Shrimp Wontons. Delicious morsels of wonton wrapped shrimp dumplings that are packed with flavor! A classic in Chinese cuisine that is undeniably good!
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How to make dumpling filling - shrimp and pork dumplings SUPER DELICIOUS! 猪肉饺子馅的制作方法
How to make dumpling filling - shrimp and pork dumplings SUPER DELICIOUS!
Hi everyone!Welcome to my channel! This video shows you how to make Chinese dumpling filling with shrimp and pork. This Chinese dumplings uses shrimp and pork, adding on Mochi’s kitchen’s custom recipe makes it a perfect meal for lunch and dinner.
Here is DUMPLING FELLING RECIPE
(about 100 pcs dumplings)
pork mince 500g
shrimp paste 100g
spring onion small pieces 80g (less if you don't like)
ginger grated 15g
potato starch 15g
sichuan pepper water/water 50ml
sugar 5g
soy sauce 30ml
oyster sauce 30ml
vegetable oil 30ml
sesame oil 30ml
salt (adjust to your taste. you can microwave a little bit filling when making the filling, try the taste and decide how much salt you want to add.)
DUMPLING WRAPPERS 100pcs
I bought the dumpling wrappers directly from our local supermarket in Canada, you can find them in frozen food area.
DIPPING SAUCE
There are lots of different dumplings' dipping sauce, I find some for you.
[Type 1]
This is the most common one and my way to serve dumplings in this vedio.
Chinese vinger 15ml
[Type 2]
soy sauce 15ml
vinger 15ml
grated garlic 10g
[Type 3]
hot pepper powder 15g
ginger grated 5g
viniger, garlic, soy sauce adjust to your taste
Heat up corn oil 15ml and pour the hot oil
over hot pepper powder and ginger. Then add viniger, garlic, soy sauce as much as you like.
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This is a very delicious family dumplings recipe and it's easy to make!
Hope you will like it and just share your dumplings or your favorite food with me!
Thank you for watching and don't forget to subscribe me! :)
TAGS:
dumpling,dumpling filling,chinese,chinese dumplings,Japanese dumplings,homemade dumplings,pork dumpling,shrimp dumpling,cooking,chinese cuisine,recipe,kitchen,food,recipes,MOCHI'S KITCHEN麻薯小厨,MOCHI'S KITCHEN