har gow Delicious recipe Ingredients:
- Wheat starch (main flour for the wrapper)
- Salt
- Boiling water (must be freshly boiled)
- Corn flour (mixed into the dough)
- Lard (secret ingredient for smooth texture)
- Oil (for kneading and rolling)
Filling Ingredients:
- Prawns (shrimp) (minced for the filling)
- Grated ginger
- Sugar
- Salt
- White pepper
- Lard (added to the filling)
- Sesame oil
Serving Suggestions:
- Chinese hot chili sauce
- Soy sauce
wow look at that steamer basket those dumplings oh my goodness her gal looks like a simple dumpling but it is actually the hardest to master at home there are so many recipes that don’t work but we can do har gow
1. Make the Dough: Mix wheat starch and salt in a bowl. Pour in boiling water (must be freshly boiled) and stir until a crumbly mixture forms. Let it sit for 5 minutes to firm up. Transfer to a work surface, then knead in corn flour in two batches until smooth. Add lard and knead again until soft and pliable. Divide into 3 cylinders, oil them, cover, and rest for 15 minutes.
2. Prepare the Filling: Finely mince prawns and mix with grated ginger, sugar, salt, white pepper, lard, and sesame oil. Whip the mixture until slightly sticky and firm.
3. Shape the Dumplings: Lightly steam the dough cylinders (off heat) to keep them warm and pliable. Slice a cylinder into 6 pieces, then roll each into a thin (~1mm) circle (oil hands and rolling pin to prevent sticking). Place a teaspoon of filling in the center, fold the wrapper over, and pleat the edges to seal. Trim excess dough and pinch the top for a neat shape.
4. Steam: Arrange dumplings in a steamer (lined or greased) and steam for 5–6 minutes until translucent and cooked.
5. Serve: Enjoy hot with Chinese chili sauce and soy sauce. The wrapper should be delicate and slightly chewy, with a juicy, flavorful shrimp filling.
it with you don’t tell anyone or maybe you can tell everyone I’m gonna put it on YouTube so you can tell everyone foreign [Music] first of all I’m going to do wheat starch this isn’t really a common ingredient har gow Delicious recipe you’ll need to search it out at your Asian grocery store or online add some salt and by the way I tried so many different recipes for hargao over the years and there’s only one that came close and that was from a channel called Chinese cooking demystified but I couldn’t get their technique for rolling and shaping the dough right I think you
need to be like more of a dumpling Master to do that so I figured out a new technique that’s a little more foolproof for people like me home Cooks at so I’m going to show you that later on but first of all let’s do the dough I just need here some boiling water pour in some boiling water it’s really important that that har gow Delicious recipe water has just boiled because you need it to be hot in order for this dough to work so when the mixture looks something like this and at point you’re going to be like whoa that does not look right that’s cool what I
want so at this point when it looks like this you just want to let it sit for about five minutes to firm up so now that the mixture is cooled it’ll be like a little firmer to the touch empty it out of the bowl and then har gow Delicious recipe take your corn flour and just sprinkle over half of the corn flour use your hands to mix and knead the corn flour into dough once it’s all incorporated then you can add the rest of your corn flour mix that in and keep kneading until you get a beautiful dough that looks like this looks pretty good but we’re not done yet
so one of the other little secret ingredients here is an ingredient called lard you can buy it in blocks from wherever you buy your butter in the supermarket spread it out over the top of your dough and then har gow Delicious recipe again knead that into the mixture and at this point your dough should be looking lovely and smooth and soft so once you get to this point you just want to divide up probably six pieces basically you want three cylinders that’s what you’re going for here long cylinders now this dough needs to rest for a little bit so just oil up a bowl and
place the cylinders in there cover and let it rest for 15 minutes foreign [Music] we need some prawns so you want to mince up your prawn meat chop as much you can until you get a mixture that looks just like this pop it into a bowl add in your grated Ginger sugar salt white pepper and again we’re going to use har gow Delicious recipe some lard drop in a little bit of sesame oil and then mix all of that and keep mixing it’s almost like you want to whip The Filling so at the end texture of the filling should look like this it kind of firms up a little bit as you
whip it so here we are now at the point where most recipes fail now I kind of figured out that what needed to happen was for the dough to be really nice and warm as you roll it out if it’s too cool it just har gow Delicious recipe breaks and it keeps breaking it’s very frustrating so I figured out a system here I’ve actually got a steamer pot going I don’t want to cook this dough so I’m going to turn the heat off but rest my dough covered in the steam apart this is going to warm the dough up a little bit and make sure that I can roll and fold easily pull out one
cylinder slice off about a two centimeter piece you’re aiming for about six pieces per cylinder take that piece and generously oil your hands and the piece and the rolling pin everything and then use your rolling pin to roll the dough out until it’s about a millimeter thick or about five centimeters in diameter use the scrape at a kind of lift off the dough little bit so that you can place the wrapper into your hand now take a heap teaspoon of the filling now this wrapper is just so delicate so the easiest way I’ve
found to do this is put it back down on your bench chart and then fold the bottom over and start pleating down one side of the dumpling and then do the pleats on other side [Music] and at this point you just kind of want to press everything so it’s really nicely sealed and then pick up your dumpling and cut off that kind of excess Edge there at the top use your fingers to then pinch the top of dumpling to thin it down a little bit and form into a nice shape 10 years in the making I finally have Argyle round of apples
thank you it’s been so long I’d like to thank my mother and prep Chef Haley I’d like to thank Dax for
hanging in there all those times and the hug out didn’t work [Music] so here we are this is what you should be looking at right now this beautiful gorgeous tray of Hagar dumplings they look so cute already okay to cook them this is the easy part just use a steamer place them in and just let them Steam for five or six minutes or until they’re cooked through so at this point you should be getting very excited just like me
so dramatic with this video aren’t I let’s get these out on a plate serve with Chinese hot chili sauce and a little bit of soy sauce I’m gonna get in here first just sand anything so I can tell you guys all about just
how good this dumpling is hmm okay it works so you can see you’ve got the filling in here beautifully har gow Delicious recipe cooked but that dough just a lovely thin texture around the outside that just melts in your mouth as you eat it a little bit of chili sauce even so good [Music] I mean look at those what do you feel when look at dumplings
like this it really makes me very happy okay