Rose’s Kitchenette

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.

(6 votes, average: 4.33 out of 5)

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March 24th, 2008 Posted by mark | Dim Sum | 3 comments

Seafood or Pork Shumai (Siew 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

(4 votes, average: 4.75 out of 5)

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March 18th, 2008 Posted by mark | Dim Sum | no comments