Dim Sum Har Gow, Chinese Crystal Prawn Dumpling Recipe | 虾饺的做法
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- Опубликовано: 8 сен 2024
- I finally perfected my Har Gow recipe! Har Gow is the most popular Chinese Dim Sum cuisine. Har Gow is also known as Chinese Prawn Crystal Dumpling. The filling is very tasty with fresh prawns. The dumpling skin is translucent, thin and tender. Serve warm as the crystal dumpling skin will turn chewy when its cold.
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Can make this into a Michelin Star dumplings recipe. Remove lard from the recipe. Replace the lard with shrimp mayonnaise that you make like this: Wash the shrimp shells in a colander. Put the shells in a fry pan on medium heat to dry out. Add the sesame oil to the pan. Cook shells until they are crispy. The shrimp flavor will go into the oil. Dump everything into the colander and let the oil drip out. Use the oil and an egg to make mayonnaise.
Bonus: if you're hardcore, season the crispy shells and eat them like chips.
😅☺️
Michelin... who cares. Same kind of people who thinks rendang should be crispy
Mayonnaise hargao? Yuck
Made this today! Absolute yummy!
Oh so efficient ! thanks for trying my recipe! So happy it turned out well 😁Do try my other recipes 😊
You make the whole process seem easy, tranquil and delicious! Beautifully pleated dumplings. I have no talent or patience so it is the frozen section of the Asian market for me!
Hi Mimi, thanks very much for your compliments! I try my best to make things easier to cook. and yes after much practice 😅😁
I just randomly stumbled this video and decided to try it 😆
My mom got weirded out since I only made instant ramen before hahaha
*I use premade wrapping, really hoped it turned out alright and since I can't get myself lard my mom told me to replace it with shortening instead (she got really pumped up watching me cook lol)
I can't remember the last time I'm having this much fun with my mom.
I'm marinating it right now! Can't wait 😍
Hehe 😉 sounds like a lot of fun! Your mum must be thrilled to see you in action. Hope it turns out well 😅
@rahathassan4144 It turned out great. She passed away 2 months ago, it's terrible.
I’m so sorry to hear about your loss. My deepest condolences to you and your family
Very nice. You made it looks easy. Thanks
Thank you 😊 I tried to make it as simple as possible
Boht khubsurat banay hai sister sooper food 👌👌👌👌👌👌👌💕💕💕💕💕💕💕💕
thank u
Very good receipts simple and taste good 👍👍👍👍🙏🏻🙏🏻🙏🏻
Thank you 😊 very happy it went well 😍
Made this today and it was the perfect dough wrapper recipe. But I tried to double the wrapper recipe and it became too wet. I tried to half the recipe and it didn't work out either. Just followed the original recipe. Just finish wrapping one batch then make a new batch of dough. Don't know why this is so. Also, pour the very hot water only into the middle of the bowl only. Don't pour the water in a circular motion all over all of flour. Then chop up and down all around with the same type of spatula she uses to get some hot water mixed with the flour mixture. Then slowly incorporate the rest of the flour into the chopped up dough with hot water. This seems to work for me. You will see the hot water turn the flour in the middle of the bowl a bit translucent in color but yet you will still have some powdery flour all around the edge of the bowl. If you pour the hot water in a circular motion all around all the dough it will make the dough too wet and mushy.
If you master the dough then it will be a success.
Hi Lily, sounds like you did alot of experimenting 😊. Not sure myself why it doesn't work if you double it or half it. Definitely something for me to find out. But as for the method of pouring the hot water, it has to be really boiling hot, so if you pour in circular motion, the water releases the heat while pouring, so its not as effective. Thanks for sharing your experience. Happy it turned out well in the end. 😁
Because cooking is not proportional if you want to change the initial portion. I've read that somewhere. If you want x2, doesn't mean you have to double all the ingredients. Pity
Thank you soooo much for the receipe😘
Hope it goes well ☺️
Awesome!!!!!
Thanks very much ☺️
It makes my stomach start growling looking at your steamed har gow
Haha 😆 it is really yummy 😋
Hi mam.thank u so much for sharing your recipe.i want to try it soon.can i ask some question...is wheat starch same wheat flour?..thanks for the reply.
Hi thanks for wanting to try. Wheat starch is not the same as wheat flour though. Sometimes it’s called “tang mien” you can try to search for tang mien or wheat starch
Great recipe ad thanks for sharing. Can i make the wrapping in advance and freeze them? Defrost and wrap them with prawns on the day i want to eat them?
Hi I have not tried but I think the skin becomes dry if you make it in advance.
Thanks for your reply.
@karenkwong3045 sorry for not being able to help much 😅
Wow superb
thank you very much 😊
Great video. Thank You!
Thanks for your support ☺️
Hi Ruyi
Do you hand knead while the dough is still hot or you let it cool for a while?
Also, would it be better to knead in a mixer?
Thanks
Hi again! I knead when its hot, if you knead when it's cold it will not be smooth, you will get flour particles. I have not tried with mixer but you can try low speed
@@ruyiasianrecipes Thanks. 😊
So nice so yammmy
Thank you very much do try when you have the time 😊
What do you call the paper to prevent the dumplings from sticking to the bamboo pot? Thanks!
Hi you can search for steam paper or non stick steam paper or you can also use baking paper
Looks great, thank you!
can you do the dumplings with rice wrappers too?
Hi thanks very much ☺️ I’ve not tried with rice wrappers though. Only tried the fried prawns in rice wrappers before
It will not be glazy as the original
Ngon quá
thank you dear
Can I make half of the glass dough recipe to make 16 dumplings?
Yes should be fine
Do i need to use tapioca starch? I can only get the other one :(
Hi some recipes use cornstarch, I haven't tried but you can try
Is there any other option for the lard if i want to make it pork free?
Hi it’s ok if there is no lard. It’s will probably be less juicy. You can replace with some vegetable oil, but I probably won’t add too much like 5-10 ml. Cos it’s texture not sticky like lard. Hope this helps 😊
Ruyi Asian Recipes i see, alright thank you so much! Im gonna try it out!!
The 99 great! Thanks for wanting to try my recipe. Let me know how it goes 😊hope it turns out well
Try vegetable shortening like Kremelta or Crisco
When I attempted to make the dough, it did not go well. It remained sticky throughout and all over my hands, fingers & rolling pins. I don’t know what I did wrong 😭
Hi the water must be boiling hot. Also if it remains sticky just add abit more wheat starch. Apply some oil on your hand it will help while rolling it into a disk
Can i use another flour to substitute wheat flour?
Hi the wheat starch is the key ingredient so I don’t think it’s possible ☺️
I was amazed by your recipe and i started ordering now.online as the wheat starch is hard to find in our place. However i dont have the bamboo steamer..Can i use any kind of steamer?
Yes any steamer will do. But you need to wrap the cover with a tea towel or any cloth to avoid water from dripping onto dumplings while steaming
Can i substitute lard with chicken fat? Or can i not using lard at all?
You mean rendered chicken fats? Or pieces of chicken fats? I think chicken fats rendered should be ok. But chicken fat pieces probably not cos not sure if it will fully render during the steaming process. If don’t use lard, need to have some oil or fats. If not the prawn filling will be dry after steaming. ☺️
Would corn or potato starch be ok instead of wheat? I cannot eat wheat starch i am gluten intolerant
Hi the main ingredient is the wheat starch so I don’t think it can be replaced.
What can i put to substitute the lard? Thank you
Hi the lard helps to give it moisture. I’ve not tried but can use vegetable oil I think about 1 tablespoon ☺️
@@ruyiasianrecipes thank you.
@@emememem7730 hope it goes well. Anything just give me a shout ☺️
Try using vegetable shortening like Kremelta or Crisco.
Great recipe but i have working the dough
Thank you very much ☺️
Can I freeze the rest of dough?
Yes place in an airtight container.
What's the paper called? The one used when steaming
Oh I used non stick baking paper ☺️
@@ruyiasianrecipes thank u 😊😊😊
Welcome ! Let me know how it goes ! ☺️
Parchment paper
What can I use as a substitute for lard?
Hi the lard is to give it some moisture. Can use vegetable oil or shortening.
hello again :) i have a few questions
1. lets say i make too many or cant finish , is it okay to leave the hargao in the freezer after i wrapped it?
2. you mentioned to freeze the shrimp for crunchy texture, in that case if it were to decide to wrap it only when i want to eat it, do i have to thaw the shrimp then steam it or i can jsut steam it while its still hard
sorry for asking too many question in your videos, im a beginner at cooking ahah :)
And how many gram is that shrimp.
Hi no worries definitely happy to help ☺️ for question 1. Yes you can freeze after wrapping. Don’t place the Har gow too close to each other so that it doesn’t stick together. Just steam straight from the freezer for 10 minutes or until the skin is translucent over boiling water 2. If you want to wrap it after marinating and freezing, you need to thaw the shrimp 🍤 if not it’s not possible to wrap. But definitely recommend wrapping it right after you marinate the shrimp. Less messy and the dumpling skin keeps the moisture of the shrimp
With shell it’s 750 grams without shell probably 450-500 grams
@@ruyiasianrecipes thank youuu :))
No worries let me know if you have any other problems ☺️
Hello! Thanks for the recipe! I just made and froze them for chinese new year!
How do we cook them from frozen though? Defrost first or steam right away from frozen? For how long? Cheers!
Oh sounds great 😊 preboil water then steam when frozen for about 10-15 until skin translucent
@@ruyiasianrecipes thank you for answering so quickly!!
The portions for your har gao dough and garlic chives crystal dumpling dough seems different. This one seems to be less in grams for both flours and water however in both videos it mentioned it’ll make 32 portions. Even if they’re both crystal dumplings, are the doughs still slightly different?
Hi Evelyn, yes, it’s different I try to match the texture with the different filling. The hargow skin will be more thin and when you bite it is less chewy. For the chives the skin is thicker but I changed the formula ratio between the different flour, so the skin is more chewy and gooey yet soft. Hope this explains it
@@ruyiasianrecipes thanks for replying. I’ll give the chive dumpling recipe a go!
Ok please do ☺️
Hi! I was wondering if there are any alternatives for wheat starch? I don’t have enough and going to the store tomorrow is not an option. Please let me know as soon as you can. Thank you!
Hi unfortunately wheat starch is the main ingredient for this recipe 😅
@@ruyiasianrecipes Oh ok. May I know how many this recipe makes? Also if I can lessen it by 1/3 or 1/2?
Hi it makes about 32 dumplings , yes you can definitely make 1/2 only
@@ruyiasianrecipes Ok, thank you for your help! I will definitely be making these tomorrow!
@@kristinyou1433 happy to help! Oh let me know how it goes or if you have any problems ☺️
What is tapicoa starch?
Hi, it's the same as tapioca flour
Same 😁
👍☺️
Tapioca starch?
Hi, it's the same as tapioca flour
可以不要放猪油吗？
可以。放一点菜油吧，虾馅就不会干☺️
hi can i replace lard with butter ?
Hmm I’ve not tried with butter. Not sure how the taste would be like but you can definitely try .
thank you, wow thank u bcs i cant eat pork, do you have any suggestion ingredient to replace lard?
@@nurindahelv2027 can you take vegetable shortening ? Probably better. If not maybe just some vegetable oil. Mainly to make the shrimp dumpling more moist. Hope this helps ☺️
@@ruyiasianrecipes omg thank you for your tips n recipe 🥰
@@nurindahelv2027 happy to help ☺️ let me know how it goes or if you have any other questions 😊
hello i would like to ask a question are there any other alternatives for lard? it is hard to fine it where i live and i would like to make this for my family at chinese new year. thank you
Hi, lard is to make the dumpling more moist. If you don't have lard, you can replace with mini cubes of pork fat. But the pork fat is not the pork belly fat, it is Leaf Fat. If you don't take pork, you can replace with vegetable oil. Add a little at a time and mix after each addition until the prawns become sticky
@@ruyiasianrecipes thank you
Happy to help ☺️
Try using vegetable shortening like Kremelta or Crisco.
您好，请问我可以用玉米粉代替树薯粉吗？
我通常使用木薯粉，但我认为玉米淀粉也可以
@@ruyiasianrecipes 好的，谢谢您
@@adboxdesign6765 不用谢☺️
Can i use ground chicken instead of shrimp?
Yes but you need to make it into a paste before wrapping
@@ruyiasianrecipes oh! Thank you for taking time to reply..i will be your new subbie now
Thank you very much for subscribing ☺️
面没有烫匀
Looks amazing! What oil do you use?
Hi I use sunflower oil but any vegetable will do ☺️
Thanks very much ☺️
Bonjour les ingrédients en français stp stp Stp Stp stp
sorry, don't have translation in French at the moments.
Why my dough is still sticky even when cool?
Hmm 🤔 was the water just boiled when you poured it in? I find that when the water is not boiling hot the dough tend to be more sticky. If it’s still sticky after kneading for 10 min. Just sprinkle some flour and knead until it’s not sticky. Also , use a scraper lift it from the table and knead just using the palm of both hands. Hope this helps ☺️
Sorry wasn’t clear when I mentioned flour I meant wheat starch
Can I replace wheat starch with corn starch ?
Hi there wheat starch is the main ingredient. So unfortunately no 😅
@@ruyiasianrecipes thank you , any tips on how to store the wrapper for long ?
Hi normally I will wrap everything then freeze all the dumplings.
@@ruyiasianrecipes do we need to dust with wheat starch n freeze or ?
How long can we freeze them ?
Don’t need. You can place in an airtight container don’t put too close to each other so that it doesn’t stick. Can freeze about 2 weeks
应该带一个手套看起来比较卫生
谢谢您的建议☺️