this dough is so hard to make! I tried three times this week, three different recipes and it was never stretchy enough to be pressed/rolled out without breaking
That could be due to not adding enough liquid. The amount of liquid you need will depend on the humidity of the air-if you’re in a desert, you’ll probably need a more liquid than if you’re in a rainforest.
I had probably one of the best Har Gow while I lived and worked in London,at Pan East Asia in Alperton. Its so hard to find good chinese restaurants in Italy. But I had a blast for a year now after discovering your channel and having tried out most of your recipes.
I just wanted to ask how we can store the rest of the dough? Should it be stored as a dough or as individual wrappers, and if so what steps can I take to use it again for later.
@@SchoolofWokI'm a little confused with the flour mix, you used wheat starch/wheat flour yet you call it gluten free. I need a gluten free recipe and apologies if I have misunderstood, but are the gluten free or not? They look amazing. I really want to try these. Thank you
Traditionally just soy sauce or if you prefer, some Chinese chilli sauce or chilli oil. I sometimes serve with some sesame oil mixed with the soy sauce and perhaps very finely chopped spring onion. There is no matching sauce designated for this, all personal preference.
I've been trying this for years and I just can not get it right. I've had a dozen or so great fillings in dim sum but can't get the dough right at all. I've favourited this video and got tapioca starch en route. Please keep your fingers crossed for me because I need the dumpling life :'(
Can I substitute wheat starch for something else, I know it is "suppose to be gluten free" but (my family is gluten free) making something that has the word wheat in it will result in my mum especially not even trying it out. corn and tapioca are fine. Thanks
You can freeze it after the making. Put them on a tray in the freezer, without touching each other. When they are perfectly frozen, you can regroup them in a closed bag, so it takes less space in your freezer. When you want to eat them, directly put the still frozen hagau into the hot basket for about 20 minutes. Same as the fresh ones, let it them sit a few minutes in the basket (1-5min, I think ?), so the pastry won't tear apart when you pick them up with chopsticks ^^ People often think that if you froze homemade dimsum, they are less deliciois. But in fact, by losing a little bit of humidity because of the "sublimation" effect (dunno if it's the right term in English), the taste are stronger. Source : my father who is a dimsum chief for ~40 years.
Is wheat starch gluten free? I kerp seeing conflicting information about this. Really would like to know as I cannot have gluten. Would substituting the wheat starch with all tapioca starch or perhaps potato starch work? Thank you for the great video!
Great video as all of them are. My wife is coeliac so I need gluten free dark soy sauce. I can't find any anywhere? Is there anyway I can darken/thicken light soy?
Dark soy is less salty than light so be careful. My mother used dark for colour more than for flavour. I use the Japanese kikkoman soy sauce which seems to sit between the Chinese light and dark, so I’ve not needed to use both, and works well for me.
I want to try it so bad! But I can't find wheat starch to buy here in Brazil. and to buy it online, it is 40 times more expensive than wheat flour, all purpose flour,...😢😢😢😢😮😮
That's not authentic Har Gow! Yours is more like a Choy Gow. Authentic Har Gow doesn't have any form of veggies except for perhaps water chestnuts! "Choy" Gow means veggie dumpling but also contains meat within the dumpling!
So quick to eat yet so slow to make. Thank you so much for the tutorial!
That’s one of the best video on Har Gow. Great technique step by step.
Yummy. I bought these at Costco and now I can make them homemade. Love it😊❤
What is the ratio of flour and which flour have you used
Amazing ..you make it look so easy ..Best video I've seen on RUclips...thank you
I used to live in shenzhen and every time I popped over the border to Hong Kong, I loved dim sum. Har gao is my favourite dim sum dish. Delicious!
They are soo good! Have you tried making them yet?
so clear! Many thanks! Can I use potato and corn starch only? I dont find wheat starch where I live. Many thanks!
great explanation. Thanks Jeremy
Thanks for sharing 👍 ❤
Teşekkürler. Şuana kadar izlediğim en güzel Çin mantısı anlatımıydı. Birde Türkçe alt yazınız olabilseydi.
this dough is so hard to make! I tried three times this week, three different recipes and it was never stretchy enough to be pressed/rolled out without breaking
That could be due to not adding enough liquid. The amount of liquid you need will depend on the humidity of the air-if you’re in a desert, you’ll probably need a more liquid than if you’re in a rainforest.
Also don’t forget to let the dough rest for 15 min like you would with any dough.
Thank you 🎉
Great teaching i love it.
It is hard to find wheat flour in my country. Can wheat be replace with rice flour instead?
He’s using wheat starch. Do not use wheat flour because those are too separate things. You really need the wheat starch in this recipe
Oh! Those dumplings are soo so perfect!
Right!!
Can you freeze, steam them later and use it?
I love your stylish cooking vids. Great teaching!
Thanks Colin
Love the clever use of the silicone mat to keep the dumpling from sticking to the steamer.
Yeah they are so useful!
Hagau = best dimsum 💚
Thank you for this quite simple recipe !
Thanks Panda! Let us know if you make it!
Chinese dumpling sedap...semoga sukses dan sihat-sihat selalu
I had probably one of the best Har Gow while I lived and worked in London,at Pan East Asia in Alperton.
Its so hard to find good chinese restaurants in Italy.
But I had a blast for a year now after discovering your channel and having tried out most of your recipes.
And its Chinese name is 東方美食 and I too must say that the quality of the food in 東方美食 [Pan East Asia] is very good.
What is the measurement of wheat flour and tapioca flour.u haven't mentioned.
Please advise the ratio
I mean he said "the same amount" so its 1:1. While the cornstarch probably just couple spoonfull (kinda)
Har gao = dimsum supremacy! ❤️
Wow amazing recipe tutorial! Very clear and seems so easy to make dumplings. I'm enjoying watching your recipes. You have great videos my friend 👏👏👏
V. Nice😊
A beautiful perfect direction and demonstration thank you so much 😊❤
I have a hard time of finding wheat starch- can potato starch be a substitute?
Great teaching, too!!! Thank you!
Buy on Amazon !
You can!
looks amassing but it is not gluten free (@4:24)
OMG Dim Sum is a gift from heaven. And I don't believe in heaven... LOL
Great kneading skills! However, you said gluten free. It's not gluten free if there's wheat flour. Love dim sum!
Thanks Humanonearth!
Not gonna Lie, it is not appetizing to look at but I bet it tastes good!
I just wanted to ask how we can store the rest of the dough? Should it be stored as a dough or as individual wrappers, and if so what steps can I take to use it again for later.
can i use another flour as i can not have wheat, thx
Great job! The one and only time i made them the dough was way too sticky. I'll try your recipe next time.
Let us know how it goes!
It's yummy and looks delicious. I enjoy dimsum.
Me too.! - YOLO
What is tapioca starch? Never heard of it, suggest substitute pliz!
I mastered the fillings but always failed with my homemade wrapper ☹️
Me too, and the kitchen ends up covered in flour
Thank you chef 🧑🍳 can you please write the three type of flours?
Wheat starch, tapioca flour, corn starch/cornflour
Wow! Looks delicious and a bit challenging but I'll give it a go!
Let us know how it goes
@@SchoolofWokI'm a little confused with the flour mix, you used wheat starch/wheat flour yet you call it gluten free. I need a gluten free recipe and apologies if I have misunderstood, but are the gluten free or not? They look amazing. I really want to try these. Thank you
Very well explained. Thank you. What are the proportions of flour ? You mention 20 g of cornstarch but how much of wheat starch and tapioca starch ?
PASTRY
100g wheat starch
100g tapioca starch
20g cornflour
220ml boiling hot water
10g vegetable oil
FILLING
200g prawns, minced
2 cloves garlic, finely chopped
2 spring onions, finely chopped
20g coriander, roughly chopped
MARINADE
Pinch salt & pepper
1 tsp sesame oil
1 tbsp. cornflour
@@1tinac Thanks a lot
@@1tinacthanks a lot
Beautifully explained, thank you chef!
Thanks for watching!
Curios about steaming them over boiling shrimp stock.
How many cup ofthe first 2 starches? He didnt tell, only the cornstarch
100g each 😊
Hello plz provide detailed link for sauce suitable for this dumpling 😊
Traditionally just soy sauce or if you prefer, some Chinese chilli sauce or chilli oil. I sometimes serve with some sesame oil mixed with the soy sauce and perhaps very finely chopped spring onion. There is no matching sauce designated for this, all personal preference.
Can you tell me the detailed recipe for making dumplings? Thank you!
Corn starch 20g, tapioca starch and wheat starch how many g each?
looks fantastic!!
Thanks no chef!
Thank you J . 😊👏💝
I like them more without spring-onions ... 😊
Can you use artificial crab instead of shrimp?
🤔 Where do I get the wheat starch in India? I love dim sum and would have loved to try this recipe, but the starches are difficult to get.
What is wheat starch? Is it different from wheat flour?
great video. Can you Ieave out the wheat starch in this recipe if you don't have or is there a good substitute for it if you can't find it? Thanks.
awesome vid, I love dim sum.
for next vid can you do bouncy meatball, they serve that one at my local dim sum restaurant and I love it
I'll put it too the team!
Love it thank you for simple recipe
I've been trying this for years and I just can not get it right. I've had a dozen or so great fillings in dim sum but can't get the dough right at all.
I've favourited this video and got tapioca starch en route.
Please keep your fingers crossed for me because I need the dumpling life :'(
You can do it! The dough is the hardest part, especially for this type of dumpling! - Lee
@@SchoolofWok I'll be trying my best, everything new I needed arrived today so going in with a new approach and a PMA
My favourite Har Gow....i am crazy to do every time....every week....it's very easy and very special delicious food....crazy to eat all the time...
Awesome receipe , I would love if you add receipes in description ....Love from India
Thank you!
Can i cook the flour in a pot of boiling water? Like making a choux pastry?
Great instruction. Thanks.
Thanks Daniel!
Spectacular 🎉
Thank you! - Chris
Thank u very much … can u give the measurements of each flour in gms and for one cup how many dumplings
Can I substitute wheat starch for something else, I know it is "suppose to be gluten free" but (my family is gluten free) making something that has the word wheat in it will result in my mum especially not even trying it out. corn and tapioca are fine. Thanks
Hi, the link to the recipe seems to redirect to this video, for me at least. Looks great, would like to try it.
We've just updated this! Thanks for pointing it out
Thanks you for your video 🙏
My favorite dishes Ha GAO😋
What's crazy is that your videos have been excellent for yonks. But somehow you're smashing it even more with all of these balling ones. Bravo!
Thanks Nick!
🥰🥰🥰cant wait to try it..craving for it...thank you so much for the tutorial
Let us know if you give it a go! - Chris
🙏I like Corian, chinese, different type cooking make technology.
Big 💗 from sanja's fantasy kitchen
So,what happened to the three preparations of shrimp. (I only saw the paste version.)
Hi,
Could you please give the amount of all flours to make skin. Thanks
Hello ! Can you freeze these ? And do you have to cook them first ?
Thanks for everything. ♥️😍
You can freeze it after the making. Put them on a tray in the freezer, without touching each other. When they are perfectly frozen, you can regroup them in a closed bag, so it takes less space in your freezer.
When you want to eat them, directly put the still frozen hagau into the hot basket for about 20 minutes. Same as the fresh ones, let it them sit a few minutes in the basket (1-5min, I think ?), so the pastry won't tear apart when you pick them up with chopsticks ^^
People often think that if you froze homemade dimsum, they are less deliciois. But in fact, by losing a little bit of humidity because of the "sublimation" effect (dunno if it's the right term in English), the taste are stronger.
Source : my father who is a dimsum chief for ~40 years.
Before you cook it, and freeze it so they are not touching
@@SchoolofWok thanks a lot ♥️
@@CistudeSuisse thank you !
Is wheat starch gluten free? I kerp seeing conflicting information about this. Really would like to know as I cannot have gluten. Would substituting the wheat starch with all tapioca starch or perhaps potato starch work? Thank you for the great video!
I simply cannot find wheat starch, does it go by another name. Is it packaged like flour (in a bag) or like cornstarch in a box?
Yummy, har gau one of my favorite.
Sooo goood!
Thank for your sharing
Can you tell me what flour to make and how many types flours need?
i kinda wished you said "tell you what folks, that is bloody luvley" when you took a bite.
Chef, you say 20g of Cornstarch, but how much of Wheat and Tapioca? 100g and 100g?
100g and 100g, correct! The full recipe is in the description - Chris
Hi there~
Is it possible to use other starch like corn or potato instead of wheat starch?
Looking forward to respond, thank you :)
Hum...hum..
Huuuuuum 😋
Perfect so much love ❤
Could i make those skin dumplings with machine?
Great video as all of them are. My wife is coeliac so I need gluten free dark soy sauce. I can't find any anywhere? Is there anyway I can darken/thicken light soy?
Dark soy is less salty than light so be careful. My mother used dark for colour more than for flavour. I use the Japanese kikkoman soy sauce which seems to sit between the Chinese light and dark, so I’ve not needed to use both, and works well for me.
I want to try it so bad! But I can't find wheat starch to buy here in Brazil. and to buy it online, it is 40 times more expensive than wheat flour, all purpose flour,...😢😢😢😢😮😮
That's not authentic Har Gow! Yours is more like a Choy Gow. Authentic Har Gow doesn't have any form of veggies except for perhaps water chestnuts! "Choy" Gow means veggie dumpling but also contains meat within the dumpling!
Har Gor without bamboo shoots is not authentic, but Canton DimSum is innovative, you even can use lobster and lobster booth for seasoning in Har Gor
Great tips - thanks!
Quel DOMMAGE que l'on ne puisse pas traduire en français pour connaître les ingrédients
Phwoar I have to try this! I love this channel. Did my first crispy beef yesterday after following that video.
Yum!😀
Nice explaine .👍
Thanks friends. I learned today that wheat starch is gluten free. 😀
Your welcome Richard!
Only if it is labeled gluten-free! Not all wheat starch is, as it is a difficult process to remove all the gluten.
How many gms of wheat starch n tapioca starch?
Delicious ❤
😋😋😋
What kind of these starches are? We can substitute it with flour also, isn't it?
Wonderful!
Nice 👍
Is there a kosher/vegetarian/vegan option? (Apart from say eggs with chives) i like the shape. But not the shellfish.
Wheat starch is gluten free？
How much shrimps do you need
I never would have guessed this is GF, you guys should have a GF playlist!
I will try this recipe
Bets on how many of these newbies like me will ruin, before managing to get it right. I'm hoping fewer than 100!