Shrimp Dumpling
If you like Gyoza, you’ll like this. In a way it is similar to a gyoza but the skin of this dumpling is translucent and the filling are shrimps. In Chinese, it’s called Har Gow. It is part of Dim Sum where morsels and snacks made out of dumplings and small tapas like food are served with Chinese tea. You can of course, eat it with green tea, which is what i prefer anyway.They also serve Gyoza type dumplings in Dim Sum but it is called rather different.
Anyway, this shrimp dumplings are my favorite. I thought I’d share a recipe on how to make it with you and I think you can get the ingredients rather easily in Japan. Feel free to fill it with whatever filling you want but the shrimps/ebi version is my absolute favorite.
Please note that, most of this recipe is in assembling the shrimp dumpling – very much like making Gyoza where the only cooking time is steaming it.
Recipe for Har Gow/ Shrimp Dumpling:
Skin:
3/4 cup wheat starch
1/4 cup tapioca starch
1/4 teaspoon of salt
1/2 cup (approx.) boiling hot water
Method:
Combine starches and salt together in one bowl, stir to mix well. Add hot water in and with a wooden spoon, stir until it reaches a doughy texture. Pour the contents out from the bowl into a working surface and work the dough..if it’s too floury, add more water by the tablespoons until you get a workable dough. Knead for 2 minutes and no more before letting it sit for 20 minutes on the counter until it is ready to use. Cover with damp cloth.
Har Gow filling:
200 grams shrimp, cleaned and shelled
2 tablespoon of bamboo shoot, minced finely
1 stalk of spring onion, chopped finely
2 slices of ginger, minced finely
1 small garlic, minced finely
1 teaspoon salt
1/8 teaspoon of pepper
3/4 tablespoon of chinese cooking wine
1/4 teaspoon sesame oil
1 tablespoon cornstarch
1 egg white, slightly beaten
Method:
1. If you’re using medium sized shrimps (36/40 shrimps per pound), halve them width wise. If you’re using bigger shrimps or prawns, you might want to cut them into chunks. Don’t, never ever, pinch on your shrimps. You want them chunky and meaty and bursting when you bite into them.
2. Combine the chopped up shrimps with the rest of the ingredients. Mix well and keep in the fridge for 20 minutes-1 hour, until it is ready to use.
Assembly and cooking:
1. Take your dough and pinch a ball the size of a pingpong ball out. Flatten it using the back of a heavy pot. You want it as flat as possible so that your skin will be thin and wonderfully soft.
2. Add your filling, i suggest using your measuring spoons, use 1 teaspoon at a time.
3. Fold it upwards and primp it like a chinese bun OR you can just fold it like how you would fold your gyoza. Here’s an example of shape you can try wrapping your har gow into. I folded it like how i would a potsticker so my har gow has an oblong shape..:P
4. Repeat procedure 1,2,3 until you used up all your filling.
5. Steam your har gow for no more than 13 minutes on a bamboo steamer or an electric one because you want your shrimp to be cooked but not overcooked. Just make sure you oil the base well so the har gows don’t stick.
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