Har Gow

Har gow Ingredients:

There are two main components to shrimp dumplings: the filling and the wrapper. Here’s what you’ll need for each:

Filling (makes about 30 dumplings):

 12 oz (340 g) raw shrimp, peeled and deveined

 10 oz (280 g) green cabbage, thinly sliced

 4 oz (113 g) mushrooms, stems removed and chopped (shiitake, button, or cremini)

 ½ small onion, finely chopped

 1 tsp minced garlic

 1 tsp grated ginger

 1 tsp soy sauce

 2 tsp sesame oil

 Salt to taste (about ¼ tsp)

 Pinch of black pepper

Dumpling Wrappers (you can also buy pre-made wrappers):

 2 cups all-purpose flour

 ¾ cup boiling water

 1 tsp vegetable oil

Production Steps:

1. Prepare the Filling:

 Finely chop the shrimp, cabbage, mushrooms, and onion. You can do this by hand or in a food processor using the pulse function for a smoother texture.

 In a large bowl, combine all filling ingredients and mix well.

 Taste and adjust seasonings as needed.

2. Make the Dumpling Dough (if using pre-made wrappers, skip to step 3):

 In a medium bowl, combine flour and salt.

 Slowly stir in the boiling water, mixing with a spoon until a shaggy dough forms.

 Add the vegetable oil and knead the dough for 5-7 minutes on a lightly floured surface until smooth and elastic.

 Cover the dough with a damp cloth and let it rest for 30 minutes.

3. Assemble the Dumplings:

 Lightly flour your work surface.

 Divide the dough into small balls and roll each ball into a thin circle, about 2 ½ – 3 inches in diameter. You can use a rolling pin or a dumpling rolling tool.

 Place a heaping teaspoon of filling in the center of each wrapper.

 Moisten the edges of the wrapper with a little water.

 There are several folding techniques for dumplings. Here’s a simple method:

     Fold the wrapper in half over the filling to form a semi-circle.

     Pinch the edges to seal, creating pleats along the top.

     Alternatively, you can fold the edges over your fingers and pinch them together to form a crescent shape.

4. Cook the Dumplings:

 Bring a pot of water to a boil.

 Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.

 Arrange the dumplings in a single layer in the steamer basket, leaving space between them.

 Steam the dumplings for 10-12 minutes, or until the shrimp are cooked through and the wrappers become translucent.

5. Serve:

 Enjoy your shrimp dumplings hot with your favorite dipping sauce, like soy sauce with chili oil or a vinegar-based dipping sauce.

Tips:

 Make sure your filling is well chilled before assembling the dumplings. This will help prevent the wrappers from tearing.

 If the wrappers dry out while you’re working, cover them with a damp cloth.

 You can pan-fry the dumplings instead of steaming them for a crispy bottom.

 You can experiment with different fillings by adding other vegetables like chopped carrots, water chestnuts, or scallions.