@@nirupachadha6345 arrowroot starch is the same as cornstarch. Tapioca or potato starch is different from arrowroot starch. So, Asian markets should have it.
sorry to be off topic but does any of you know of a trick to log back into an Instagram account?? I was stupid forgot the account password. I love any tips you can offer me
@Mitchell Noel Thanks so much for your reply. I got to the site thru google and I'm trying it out now. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
I watched every Har Gow video, this is absolutely the best of all technique-wise. Second was the guy telling the history and explaining how to use a cleaver to spread the wrappers. Most interesting was the lady making it with half pork half shrimp, which sounds good too. Time to cook.
Thank you Sifu Fung. I originally bought a book from a so called 1 star michelin chef who's recipe for har gao pastry didn't work. Attempted over 10 times and failed every time. I tried your recipe and it worked first time. I'm so happy and can't thank you enough.
@@PapaFungsKitchen sifu, I pre made the wrapper last night before I made filling today because of failed attempts in the past. Now I'm trying to make but the dough is very firm and it's breaking. Is best way to steam it before trying to make it?
It won’t work if you pre make the wrapper. You must wrap it the day you make the wrapper because har gow wrappers become stiff and break apart if you leave it overnight.
Another masterpiece, Papa Fung! Your channel should have way more subscribers than it has! I might not make har gow but I am appreciate of learning all the steps it takes to make it. Thank you so much, Papa Fung!
I just tried this recipe for my Shui Gow filling (because I'm too dumb and awkward to wrap and fold actual Har Gow 😅). And damn, the filling tasted really that good WITHOUT MSG! The shrimps already have already a complete umami flavor. This video is exactly what I've been looking for for like 7 years. Thank you Papa Fung! 🙏
@@lilyleung2237 I was lucky enough that I could find smoked pork fat in the super market. I just used corn starch, because it is easier to get in my area.
Did it freeze very well and steam very well after taking it out of the freezer? Did the dough crack when frozen or steam up must after freezing? Thanks in advance.
That's one of my favorites when we go to the Chinese Restaurants. I like the way he is making Har Gow. Does your dad has a recipe of Shrimps Cheung Fun? Thanks
Much better than the dozen or so other self-proclaimed Har Gaw/Dim Sum masters I've seen both in person and on RUclips. The video I watched before this one was the one by: Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn (How to Make 8 Types of Dim Sum). The Chris Cheung one has to be the worst. His folding technique needed work and everything of Chris Cheung had MSG in it as if that is normal or proud to be known to use MSG. MSG technically is a JAPANESE* invention, thus not a CHINESE ingredient. It has properties to enhance natural flavours but is often associated with fast food. A way to cut speed and save time. Why simmer for hours if a dash of MSG can mimick the flavour of having been simmered for hours. It doesn't taste the same and it always has the same flavour profile when MSG is used. *Monosodium glutamate (MSG) was discovered more than 100 years ago (1908) by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups.
Just because it was one of the few things China did not invent, does not mean it is not ok to use in Chinese cuisine. China produces 95% of all MSG in the world and it is a legitimate ingredient regardless of who invented it. There is nothing wrong with using it and it is an excellent substitute for savory dishes for people who want to reduce their salt intake. If anyone think's MSG is not safe, learn the true story about how it was villainized in America because of a bet that went too far: *This American Life* Episode 668 "The Long Fuse".
Hi, I'm planning to make this soon and I was wondering how long can we store the frozen hargao in the freezer? And is it possible to just mix the filling by hand to achieve the same result, or do I need to chop the shrimp even more? Thank you so much!
Hello, you can freeze it for a week, since any longer the wrapper will become more frail and dense since the freezing temperatures will dry the wrapper and the filling. Best is to eat it right away, but in large batches it’s hard to do so. As for the filling question, yes you can mix by hand, cutting the shrimp smaller will make it easier to get it to that consistency of stickiness to achieve a bouncy texture when you bite in, but most people tend to like larger pieces of shrimp in their har gow, so it’s up to you. It will take a lot longer since you’ll need to mix and slam the filling mixture to get it to that state. I hope this helps
It was tricky making the wrappers, first time after adding hot water all at once it all turned into a paste. Second time I mixed a little bit of hot water at a time with a bit of flour, it was better but too soft and it was too wet to firm a dough once rolled out it stuck and couldn't form a dough that can seal. Third, time I mixed 500 ml of water a little bit at a time with just a small amount of the wheat starch then kneaded the dough until all the wheat starch was used up with the 500 ml of hot water. Then I used the remaining 50 ml of hot water with the tapioca starch . Then I kneaded the 2 doughs together and it formed at workable dough but with time the dough became dry even dough I covered it with a damp towel after dividing the dough into 10 gram balls. I oiled a tortilla press each time I placed a dough ball down to press. But with time the dough starting breaking apart when I started to seal it. Dough worked but not perfectly. Halfway through it I decided that I will try another dough wrapper recipe tomorrow. Filling taste ok, a bit dry maybe needed more flavor. Each time I never changed the amount of starch used nor the water amount. But I think the technique in which the water is added into the starches makes a difference. It was not an easy dough to work with and tears easily. But once steamed it did have that transparent crystal look to it. I haven't found the perfect recipe yet.
Hello, thanks for trying the recipe! For the wrapper dough, it is important to knead it while it is still hot. Also, you will need to oil it and wrap it in plastic wrap when you’re not using it to prevent it from drying. Once you’re done wrapping, the har gow will need to be steamed right away, so only flatten the amount you can put in your steamer, to omit wrappers from drying out. If you flatten all the dough at once and leave it out, it will not work, it will all dry despite putting a wet towel over it. Only flatten enough you are steaming right after. If the wrapper is not sealing, it may mean that the filling touched the edge of the wrapper. Try using less filling at first to get use to the crimping method. The wrapper dough will not stick to itself once any of the filling touches the edges, so be careful when placing filling in. It takes some practice. As for the filling, if you use pork fat and bamboo shoots, it wouldn’t be dry. I hope there is no more potato starch on the shrimp, since that will be the main reason it may turn out dry, since potato starch sucks up moisture. You can try to add more seasoning if you find it bland. Hopefully this helps. Good luck on your har gow making! Thanks again for trying out the recipe.
Thank you for replying. The problem is trying to get the dough the right consistency. I let your dough rest a bit with oil covering each ball and placed it in a plastic container and the dough stayed moist and become easier to work with and I just needed to cut my shrimp smaller so it was easier to fit in the wrapper without it tearing.
@@lilyleung2237 It sounds like you water was not hot enough. Make sure the water is as close to 100˚C as possible so that it actually cooks the wheat starch. Using boiling water is definitely the best way to go.
No, don’t use ground pork. There shouldn’t be pork meat in it, the fat helps it give it a better texture. If it’s just shrimp, it will be a bit stiff. You can add some water chestnut to give it some crunch, so it won’t be as stiff if you only put shrimp in there without the pork fat. I hope that helps.
You can have just shrimp only, but it won’t be as good. It will be less juicy and stiffer. You can add some water chestnut in there to make it less stiff, but it will have to be finely chopped and mixed evenly with the shrimp. This will make the texture less stiff.
No, the cornstarch will make the wrapper fall apart and hard to wrap. Potato starch or tapioca starch is needed so it gives the wrapper that stretchy and slightly chewy texture you get at dim sum restaurants
Hey I tried this and haven't mastered the cleaver smash into a thin round shape. I rolled them it was too thick. can you but through a pasta machine to make sheets then use a cutter to make the circles?
Hello, yes you can, if it’s easier for you. Make sure to make in small batches so the wrapper doesn’t dry out. The cleaver smash is faster so less likely for the wrapper to dry. If it gets dry, it will tear when you try to wrap it up.
I made this recipe and it didn't work!! I had to watch other youtube videos to find out how to do it. In your video and recipe, you guys didn't say to rest and cover the dough. Which makes a huge difference!!!
Hello Anthony, in both the video and instructions I said to cover the dough so it doesn’t dry out. I even rub a bit of oil on it before covering to make sure it doesn’t dry out. Without covering it, the dough will be very brittle making it hard to wrap and not have that chewy texture you get. For my recipe I didn’t need to rest the dough, it worked fine for me. Since the dough was still malleable and easy to work with. Can you let me know what you did and maybe I can help you out?
The dough is probably too dry. Temperature and humidity levels affect the dough. Also, different brand of starch has different consistency. Please make sure when you mix it, use piping hot water, if it’s too dry, add a bit more water. When it’s dry, it tends to crack, making it break when pleating. I hope that helps
@@1970abhijit sorry for the late reply. I freeze them after I wrap them. Just make sure to eat them quickly since har gow wrapper does not like to be frozen, since freezing will take the moisture out and the texture will not be the same
If you don't have it, you can skip it, but it definitely won't taste as good and it will be less juicy. You can add a bit more finely diced water chestnut to add a bit more texture to it. Either way, it will not be the same without pork fat.
The taste and texture will not be the same. I literally trimmed the fat off of a fatty piece of pork belly. That’s how I got the pork fat. Hope that helps
Excuse me you said it's not corn stach to be used but in the video, there is a corn drawning in the bag, so the translation is not wrong. Or maybe you did not film the right bag? That's what you wanted to say?
Hello, on the bag there’s a corn drawing but in Chinese, it’s actually not corn starch, so there’s an error on the bag itself, which resulted in the wrong translation. We’ll be more careful on selecting the bag for videos moving forward. Thanks
*** The wrapper should be Potato Starch or Tapioca Starch. Not Corn Starch. The translation on the bag is wrong. ***
Sorry for the confusion
I love your channel!! So informative! Thank you!
We don’t get potato starch here what about arraroot starch.
@@nirupachadha6345 arrowroot starch is the same as cornstarch. Tapioca or potato starch is different from arrowroot starch. So, Asian markets should have it.
sorry to be off topic but does any of you know of a trick to log back into an Instagram account??
I was stupid forgot the account password. I love any tips you can offer me
@Mitchell Noel Thanks so much for your reply. I got to the site thru google and I'm trying it out now.
Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
I watched every Har Gow video, this is absolutely the best of all technique-wise. Second was the guy telling the history and explaining how to use a cleaver to spread the wrappers. Most interesting was the lady making it with half pork half shrimp, which sounds good too. Time to cook.
Thanks for tuning in!
The technique and that level of finesse in the skill is that mark of a very seasoned experienced Chinese chef. Absolutely.
🙏
making of the wrapper was masterfully done, you can tell they've been doing it for years. will definitely try this out
Thanks! Let me know how it goes!
Thank you Sifu Fung. I originally bought a book from a so called 1 star michelin chef who's recipe for har gao pastry didn't work. Attempted over 10 times and failed every time. I tried your recipe and it worked first time. I'm so happy and can't thank you enough.
So glad it worked out for you!
@@PapaFungsKitchen sifu, I pre made the wrapper last night before I made filling today because of failed attempts in the past. Now I'm trying to make but the dough is very firm and it's breaking. Is best way to steam it before trying to make it?
It won’t work if you pre make the wrapper. You must wrap it the day you make the wrapper because har gow wrappers become stiff and break apart if you leave it overnight.
One of the best Chinese cooking channels
Thanks!! ☺️
Love the style of this vid almost as much as l love har gow. This is excellent!
😊
@@PapaFungsKitchen 請問可以教整軟鸡仔餅的皮嗎?很想食因年老冇牙又身在加拿大買唔到
This channel is a good find. I'm an ABC but don't know how to make Chinese food but I can follow your guides here. 多謝
Another masterpiece, Papa Fung! Your channel should have way more subscribers than it has! I might not make har gow but I am appreciate of learning all the steps it takes to make it. Thank you so much, Papa Fung!
Thanks for your support
👍👍👍👏👏👏 謝謝 Papa Fung 的寶贵教材。🍁🍁🍁🌱🌱🌱
☺️🙏
I love that you also say things in cantonese - that way, my mom who can't read english or understand it can follow along :3
Awesome, glad she can follow along!
by all-time favourite. I have to practice the pleating it otherwise I’m going to go home.
I just tried this recipe for my Shui Gow filling (because I'm too dumb and awkward to wrap and fold actual Har Gow 😅). And damn, the filling tasted really that good WITHOUT MSG! The shrimps already have already a complete
umami flavor. This video is exactly what I've been looking for for like 7 years. Thank you Papa Fung! 🙏
Glad you like it!!
How do you get your pork fat? Did you use potato or tapioca starch? Thanks in advance.
@@lilyleung2237 I was lucky enough that I could find smoked pork fat in the super market. I just used corn starch, because it is easier to get in my area.
I am glad you had luck. I even oiled the dough and covered it with a damp towel to keep it moist and from drying out..
@@lilyleung2237 I used the fat part of bacon in all Chinese food recipes that needed pork fat. Easy to find and taste good.
Thank you. I made these tonight and they were delicious. Now I have about 70pc in my freezer lol.
Nice!
Did it freeze very well and steam very well after taking it out of the freezer? Did the dough crack when frozen or steam up must after freezing? Thanks in advance.
@@lilyleung2237 thaw slightly basket before cooking. If the dough is wet enough it wont crack. It if dried out too much during shaping it will crack.
A Five Star Chef indeed
Best + easiest Har Gow Tutorial.
Thanks!
Amazing wrapping skills! Thank you for sharing!!!
Thx for watching!! 😊
馮師傅多謝你無私分享🙏我已經跟你嘅食譜整咗蝦餃真係好好味😋
Thank you gor sharing.
Love the video style. Thanks for the recipe.
Thanks!
Perfect so much love love ❤❤❤❤❤
Thanks! 😊
instantly become my fav chinese cooking channel
Thanks !
啊啊，好吃看😋
Thanks for your dim sum recipes! They are the best!
Thanks for watching !
Papa Fung is very good at cutting that bamboo shoot and making har gao wrapper 👍🏻👍🏻
Thanks!!☺️
冯爸爸多谢你快回复，奇待尽快睇到你做的叉烧飽。谢谢。Steven。NG
咁你要繼續睇我的視頻啦！
hi it looks so good🤗 any other substitute for shrimp? tnx
You can use anything, even scallops
That's one of my favorites when we go to the Chinese Restaurants. I like the way he is making Har Gow. Does your dad has a recipe of Shrimps Cheung Fun?
Thanks
It’s in the variety of rice noodles video
Thanks for sharing
Excellent !!! 😊
This is the authentic recipe .Love it Tq.
Wow! So pro in making the wrap and molding the har gow! 😮😮😮
Thankssss!
Wonderful job!
Thanks!
So amazing thank you love this video!!
I love it! I want to make it but I can’t understand how much is of wheat starch and rice flour ? Thank you 🙏🏻☺️
Hello, should be 100g tapioca starch and 450g wheat starch for the wrapper
@@PapaFungsKitchen thank you 🙏🏻
Making it this weekend
Do it
Wowww
Is the dough has to be elastic?
I made it once but it wasnt very elastic and had some problems to smear it into a disc
It will be slightly elastic. The smearing technique takes a while to master. Keep on trying
FINALLY FOUND THE NAME OF MY CHILDHOOD FAVORITE
Awesome!
Very good, thanks for sharing 💪🙏👍🎋⛩
Thank you! Cheers!
一睇手法就知專業，唔似其他視頻，以閒餘時間作樂就可以，不能批量生產；尤其大陸外省視頻，完全改版...
多謝你，希望你繼續支持。
Can you use rice starch and tapioca starch? I don't have potato starch.
Yes, you can use tapioca starch
多謝馮師傅分享🙏🏼
請問馮師傅可唔可以教整港式魚肉燒賣呢？
多謝你無私的分享☺️
對唔住。因最近太忙。冇時間做視頻。請見諒。
@@PapaFungsKitchen 😊唔緊要呀！多謝你所有嘅分享。
My favourite Chinese food ever
Much better than the dozen or so other self-proclaimed Har Gaw/Dim Sum masters I've seen both in person and on RUclips. The video I watched before this one was the one by: Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn (How to Make 8 Types of Dim Sum). The Chris Cheung one has to be the worst. His folding technique needed work and everything of Chris Cheung had MSG in it as if that is normal or proud to be known to use MSG.
MSG technically is a JAPANESE* invention, thus not a CHINESE ingredient. It has properties to enhance natural flavours but is often associated with fast food. A way to cut speed and save time. Why simmer for hours if a dash of MSG can mimick the flavour of having been simmered for hours. It doesn't taste the same and it always has the same flavour profile when MSG is used.
*Monosodium glutamate (MSG) was discovered more than 100 years ago (1908) by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups.
Just because it was one of the few things China did not invent, does not mean it is not ok to use in Chinese cuisine. China produces 95% of all MSG in the world and it is a legitimate ingredient regardless of who invented it. There is nothing wrong with using it and it is an excellent substitute for savory dishes for people who want to reduce their salt intake. If anyone think's MSG is not safe, learn the true story about how it was villainized in America because of a bet that went too far: *This American Life* Episode 668 "The Long Fuse".
Beautiful!
Thanks!
Hi, I'm planning to make this soon and I was wondering how long can we store the frozen hargao in the freezer? And is it possible to just mix the filling by hand to achieve the same result, or do I need to chop the shrimp even more? Thank you so much!
Hello, you can freeze it for a week, since any longer the wrapper will become more frail and dense since the freezing temperatures will dry the wrapper and the filling. Best is to eat it right away, but in large batches it’s hard to do so.
As for the filling question, yes you can mix by hand, cutting the shrimp smaller will make it easier to get it to that consistency of stickiness to achieve a bouncy texture when you bite in, but most people tend to like larger pieces of shrimp in their har gow, so it’s up to you. It will take a lot longer since you’ll need to mix and slam the filling mixture to get it to that state.
I hope this helps
@@PapaFungsKitchencan use blender to beat it?
Can you use lard instead of pork fat and if you have a choice would you choose tapioca starch or potato starch. I can buy either.
Hello, no you can’t use lard instead of pork fat. It’s not the same. As for the starch, tapioca starch works best for the wrapper.
Wow... Awesome! 👍👍👍I just subscribed u.
😁
可以用冰鮮蝦嗎?外國買唔到新鮮蝦
可以的，冰鮮蝦都好好吃的
😁😁 thanks papa made the best video.
師傅，唔知點解蒸熟後d蝦餃爆開口，試過幾次都係咁😥
原因好多嘅，水唔夠滾，木薯粉唔夠，蒸過時都有以上的情況，你留意下。
It was tricky making the wrappers, first time after adding hot water all at once it all turned into a paste. Second time I mixed a little bit of hot water at a time with a bit of flour, it was better but too soft and it was too wet to firm a dough once rolled out it stuck and couldn't form a dough that can seal. Third, time I mixed 500 ml of water a little bit at a time with just a small amount of the wheat starch then kneaded the dough until all the wheat starch was used up with the 500 ml of hot water. Then I used the remaining 50 ml of hot water with the tapioca starch . Then I kneaded the 2 doughs together and it formed at workable dough but with time the dough became dry even dough I covered it with a damp towel after dividing the dough into 10 gram balls. I oiled a tortilla press each time I placed a dough ball down to press. But with time the dough starting breaking apart when I started to seal it. Dough worked but not perfectly. Halfway through it I decided that I will try another dough wrapper recipe tomorrow. Filling taste ok, a bit dry maybe needed more flavor. Each time I never changed the amount of starch used nor the water amount. But I think the technique in which the water is added into the starches makes a difference. It was not an easy dough to work with and tears easily. But once steamed it did have that transparent crystal look to it. I haven't found the perfect recipe yet.
Hello, thanks for trying the recipe!
For the wrapper dough, it is important to knead it while it is still hot. Also, you will need to oil it and wrap it in plastic wrap when you’re not using it to prevent it from drying. Once you’re done wrapping, the har gow will need to be steamed right away, so only flatten the amount you can put in your steamer, to omit wrappers from drying out. If you flatten all the dough at once and leave it out, it will not work, it will all dry despite putting a wet towel over it. Only flatten enough you are steaming right after.
If the wrapper is not sealing, it may mean that the filling touched the edge of the wrapper. Try using less filling at first to get use to the crimping method. The wrapper dough will not stick to itself once any of the filling touches the edges, so be careful when placing filling in. It takes some practice.
As for the filling, if you use pork fat and bamboo shoots, it wouldn’t be dry. I hope there is no more potato starch on the shrimp, since that will be the main reason it may turn out dry, since potato starch sucks up moisture. You can try to add more seasoning if you find it bland.
Hopefully this helps. Good luck on your har gow making! Thanks again for trying out the recipe.
Thank you for replying. The problem is trying to get the dough the right consistency. I let your dough rest a bit with oil covering each ball and placed it in a plastic container and the dough stayed moist and become easier to work with and I just needed to cut my shrimp smaller so it was easier to fit in the wrapper without it tearing.
Keep on practising, you'll get it in no time!
@@lilyleung2237 It sounds like you water was not hot enough. Make sure the water is as close to 100˚C as possible so that it actually cooks the wheat starch. Using boiling water is definitely the best way to go.
Thanks
請問熱水是否要100°c 的滾水？
是的
请问冯师傅，？你能否做叉烧包？怎样令包又发又菘軟，怎样起种？多谢睇一你做虾饺手门方法唔錯不输点心大佬，睇你定系点心出身。。。。(無猜錯)。STeven，NG。谢谢
你無猜錯，先謝謝你支持，希望你多給意見，义燒飽要遲啲，因為有其它做緊，有其它飽的製法你可以參考。
What a MASTER!!!
勁, 多謝分享。
多謝讚賞，感謝支持。
I love it, i have a question, can i use ground pork with 50% meat and 50% fat?
No, don’t use ground pork. There shouldn’t be pork meat in it, the fat helps it give it a better texture. If it’s just shrimp, it will be a bit stiff.
You can add some water chestnut to give it some crunch, so it won’t be as stiff if you only put shrimp in there without the pork fat.
I hope that helps.
big help thanks! I'll stick with the pork fat you recommended.
Hi thank you
Question: is there a substitute for the pork fat ?
You can have just shrimp only, but it won’t be as good. It will be less juicy and stiffer.
You can add some water chestnut in there to make it less stiff, but it will have to be finely chopped and mixed evenly with the shrimp. This will make the texture less stiff.
Hello, I want to know how can I store the dough or I have to use it all?
Can I store the dough in the fridge?
You need to use it all, the dough does not store well
這才是真正會做蝦餃的老手。
非常感謝你的支持。
😊
What if i use the fresh bamboo shoots should i boil and squeeze out excess juice to avoid bitterness? Or should it be as is?
Yes, you can use fresh ones. You will need to boil it first to remove the smell
Fungs kitchen in Houston?
Nope
Can make a large batch of Har Gaw and freeze them uncooked...then steam when I'm ready to eat?
Yup. Easier to make a large batch than to make multiple small batches.
Hi! I want to make a halal version of this, could I ask what’s a better substitute for pork? Chicken/Beef/Fish?
You can omit the pork and only use shrimp, but it will be a little more dense.
I’m not sure if it’ll taste right if you use other meats as replacement
Tq
請問蝦餃皮用food mixer machine 搓可以嗎？
當然可以。多謝支持。
hi. what kind of wheat flour do we use? Soft or Hard Wheat?
Hello, I use tapioca starch and wheat starch. I don’t use wheat flour
Is it good to freeze? Should I freeze it before or after it's steamed?
You should freeze it before steaming. Steam when you want to eat it.
如果要放冰箱保管 咁整完要蒸埋先放冰箱 定係包好都可以放冰箱呢?
蒸熟放氷箱再翻蒸蝦會過熟唔好食，生包放氷箱則皮口感會霉和會乾裂等問題，所以見議趁新鮮吃。
Can I use corn starch substitute potato starch?
No, the cornstarch will make the wrapper fall apart and hard to wrap. Potato starch or tapioca starch is needed so it gives the wrapper that stretchy and slightly chewy texture you get at dim sum restaurants
What sauce is advised with this recipe? My gf usually uses soy sauce but we're wondering if it's meant to be enjoyed with a specific one instead.
Har gow is usually enjoyed as is or with hot sauce if you like it spicy. Not many people dip it in anything
KenBudrishiro: Dipping Sauce Recipe for dumplings:
1 tablespoon regular soy sauce
1 tablespoon Chinese black vinegar
1 teaspoon sesame oil
Optional additions to taste: minced scallions, minced garlic, chili oil
Hey Papa what brand and type of wood is this cutting board you using?
Hey, it’s some no namer. Had this cutting board for a very long time
@@PapaFungsKitchen got a bambo board but the skin sticks when í press.
Hi! Thsi recipe is the easiest and friendliest and I think the best sy to make Har Gow.
Question: Why did you not put some Shao Xing Wine?
Hey, thanks for the compliments!
There is no need for Shao Xing Wine for har gow.
師傅好勁呀 睇完覺得自己包果 d皮勁厚…摺又摺得醜 要多 d練習先得😂😂
多謝你的嘗試，你說得對要多練習，繼續努力💪
Hey I tried this and haven't mastered the cleaver smash into a thin round shape. I rolled them it was too thick. can you but through a pasta machine to make sheets then use a cutter to make the circles?
Hello, yes you can, if it’s easier for you. Make sure to make in small batches so the wrapper doesn’t dry out. The cleaver smash is faster so less likely for the wrapper to dry.
If it gets dry, it will tear when you try to wrap it up.
nice Papa Fung, where do you live right now just curious...? you must be some sifu orginally from HK I am guessing?
Was from HK, now in Canada 🇨🇦
@@PapaFungsKitchen nice, I'm from Canada too PaPaFung, love your content...
Thanks! Representing Canada
@@PapaFungsKitchen 100%
I made this recipe and it didn't work!! I had to watch other youtube videos to find out how to do it. In your video and recipe, you guys didn't say to rest and cover the dough. Which makes a huge difference!!!
Hello Anthony, in both the video and instructions I said to cover the dough so it doesn’t dry out. I even rub a bit of oil on it before covering to make sure it doesn’t dry out. Without covering it, the dough will be very brittle making it hard to wrap and not have that chewy texture you get.
For my recipe I didn’t need to rest the dough, it worked fine for me. Since the dough was still malleable and easy to work with.
Can you let me know what you did and maybe I can help you out?
@@PapaFungsKitchen thank you for replying.
It worked after I covered the dough for 5 minutes, then start to roll.
Glad it worked out
Same
你好，视频很棒，但是..我需要问
我可以用什么其他成分来代替猪肉脂肪？
你如果唔落肥肉效果唔夠滑和濕潤，食味較木，你自己決定用否。
Whats a wheat flour? I can find glutinous and rice flour. Any of it?
Hello, for har gow. You only need wheat starch and corn starch. You don’t need any flour in this recipe.
Love the tutorial. But please lower the music. It’s hard to hear the chef talk. Thanks!
Will do, thanks
i dont know why when im pleating, my wrapper is breaking.
do you know what am i doing wrong?
The dough is probably too dry. Temperature and humidity levels affect the dough. Also, different brand of starch has different consistency.
Please make sure when you mix it, use piping hot water, if it’s too dry, add a bit more water. When it’s dry, it tends to crack, making it break when pleating.
I hope that helps
do you need pork fat? or can you substitute something else
You can use vegetable shortener but it won’t taste as good and probably slight textural differences
how to make pork fat where to buy it from?
You need a fatty piece of pork belly, cut off the fat and cook the fat until it renders to oil. Let the oil cool and place in fridge.
I wasn't able to find wheat starch. Is wheat flour the same?
No, they’re different things
Try Asian supermarkets or Amazon.
Hello, how many har gows can i get with this recipe?
Hey, this recipe makes around 100 har gows. You can always freeze them and steam it later.
When there s no wheat flour by hand can it be substitute with something else
Hello, you can’t substitute wheat flour with something else. It won’t be the same
@@PapaFungsKitchen ....my country don't sell wheat flour....we have oriental shop but mostly tapioca flour
@@hennakromokarijo3837 "flour" is not "starch", the recipe calls for *starch*
Do we have to use pork fat?
Yes
你好，請問生粉是鷹粟粉 定係馬鈴薯粉？謝謝！
生粉是馬鈴薯粉。
@@PapaFungsKitchen 即係呢個食譜 係需要馬鈴薯粉， 但係我見視頻當中英文寫住 corn flour, 所以想搞清楚. 謝謝你回覆
因為人少，想跟住個食譜減份量，我用90g澄粉，20g生粉，110g滾水，想請問點解個皮好「脆」，一按即裂？係咪唔可以咁減？要整少量，約40隻，個分量要點調好？謝謝先！
有可能水唔夠滾，必須滾水撞入快手搞，另外可以將生粉改為用菱粉代替，份量用30g試試。
等我又試吓先，多謝你！
請問撈好餡可唔可以放入雪櫃冷藏明天先包餡呢?
可以，冇問題的。
@@PapaFungsKitchen 多謝你解答😊
仲有一個問題 請問如果我包完饀唔可以當日食哂 可唔可以先蒸熟之後放入雪櫃冷藏 第二日再翻蒸呢?
如果留在明天吃就包了饀即放雪柜留待明天再蒸，不要翻蒸。
@@PapaFungsKitchen ok thank you 😊
Can i make dumplings ahead of time? Please help
Yea, and you can freeze it
@@PapaFungsKitchen do i apply oil and then freeze or freeze them after they are made
@@1970abhijit sorry for the late reply. I freeze them after I wrap them. Just make sure to eat them quickly since har gow wrapper does not like to be frozen, since freezing will take the moisture out and the texture will not be the same
Wowwww
So this is what that guy from Uncle Roger was trying to make
Haha, yea, that chef made them thick
If I don''t have pork fat, what else can I use?
If you don't have it, you can skip it, but it definitely won't taste as good and it will be less juicy. You can add a bit more finely diced water chestnut to add a bit more texture to it. Either way, it will not be the same without pork fat.
@@PapaFungsKitchen hmm okay. Does Lard work??
The reason I ask is because I do not have pork fat in store and I am looking for a substitute😊
The taste and texture will not be the same. I literally trimmed the fat off of a fatty piece of pork belly. That’s how I got the pork fat. Hope that helps
@@PapaFungsKitchen ohh thats a good idea! Thanks
Hi, if the wrapper for later use. Should I dust some tapioca starch on every layer of the wrapper? Any suggestions? Thank you
Hello, you will need to use the wrappers while they are fresh. You can’t leave it for later use.
@@PapaFungsKitchen ok thank you so much for the information
No problem
一睇手勢 以前應該係點心師傅
你估啱左啦，係退休點心人仕。
@@PapaFungsKitchen 多謝分享🙏🏻 請問可以一次過整咁多 然後幫入冰櫃，食個時先蒸嗎？
不是所有都適合冷藏，如蝦餃就不如燒賣理想。
Excuse me you said it's not corn stach to be used but in the video, there is a corn drawning in the bag, so the translation is not wrong. Or maybe you did not film the right bag? That's what you wanted to say?
Hello, on the bag there’s a corn drawing but in Chinese, it’s actually not corn starch, so there’s an error on the bag itself, which resulted in the wrong translation. We’ll be more careful on selecting the bag for videos moving forward.
Thanks
@@PapaFungsKitchen thanks