Har Gau aka Shrimp Dumplings etc...

Have you gone to eat Dim Sum?  Have you Heard about Dim Sum?  If not and you like Chinese food then you just don't know what you're missing.  What is Dim Sum?  Dim Sum finds it's origins with the Cantonese in south of China and Dim Sum is the term for "snack".  So, when you go for Dim Sum you'll see carts being pushed around with steam billowing about and inside the little bamboo steamers are bite size portions of dumplings, roasted meats, chia siu bao, etc...The carts are wheeled to your table and you pick from the various dishes and the items are then marked off on a ticket that sits at the edge of your table.  You eat, drink tea and have a great gathering with friends and family.

 In Arizona we went to C-Fu Gourmet in Chandler for Dim Sum. It is OMG Deeeeliicciious and it was where I lost my Dim Sum virginity and been hooked ever since. Here in Seattle we go to a place on Jackson and 10th Ave. S called The New Hong Kong Restuarant on Sundays and it's Always packed with patrons and full of yummy goodness.  We try to make it there around 12pm because if you go too early then you get too full and they haven't yet brought out thier specialty dishes.  Today Chef Herman said that she goes to a place called Harbor City BBQ on King St. in the International District for Dim Sum.  So here is a tip that has been tried and tested out to be true...If a place is full of Asian customers, chances are you are getting the real deal and good eats.  If you look around and all you see are White folks, no offense, then chances are it's your "Americanized" version of an "international" cuisine.  Good luck on finding a Great place for Dim Sum.

Anyway, so today I made the shrimp dumplings, all from scratch and it was nom nom nommy!!!  Here is the recipe for the filling AND the dough. 

Har Gau (Shrimp Dumplings)

½ lb.                shrimp, shelled, deveined, and diced

¾ tsp.              salt

1 tsp.               sugar

1 ea.                egg white, beaten

1 ½ T.              tapioca flour

1 ½ tsp.           oyster sauce

¾ tsp.              sesame oil

Pinch               ground white or black pepper

¼ cup               finely dice water chestnuts

¼ cup               finely slice scallion

2 T.                  finely diced bamboo shoots

For the har gau dough

1 1/3 cup         wheat starch

2/3 cup            tapioca flour

¼ tsp.               salt

1 cup plus 3 T. boiling water

2 T.                  liquefied pork fat or peanut oil.

1.       Place the shrimp, salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil and the pepper in a mixing bowl and combine thoroughly. 

2.      Add the water chestnuts, scallion and bamboo shoots and combine evenly and thoroughly. Let sit for 30 minutes

3.      To make the dough.  In the bowl of an electric mixer, place the wheat starch, tapioca flour, and salt.  Start the mixer and add the boiling water. If doing the dough by hand, need to pour water with one hand and mix with a wooden spoon with the other hand. Add the lard or peanut oil and mix thoroughly. If the dough is too dry, add 1 tsp. boiling water. Continue to mix until a ball of dough is formed. Remove from the bowl, knead a few times, and divide into 4 equal pieces. Place each piece in a plastic bag to retain moisture.

4.      To prepare the dumplings, roll each piece of dough into a cylinder 8 inches long and 1 inch in diameter. Cut into ½ inch pieces. Work with one and keep the others covered. Roll each into a small ball and press down with your palm to flatten it. Press flatter with the broad side of an oiled cleaver to create a round skin 2 ½ inch in diameter.

5.      Follow instructions of chef to form the dumplings.

What we did was instead of using pork fat we used Duck fat.  And we added chopped Cilantro.  Also we used a Tortilla press to make the wrapper for the filling.  If you don't have a press then use the smooth end of your meat tenderizer/mallet to press the dough flat. Wrapping technique is the same as the potstickers.  See link to my youtube vid for how to.  We steamed them for 20 minutes.  Made a simple dipping sauce and drizzled it over the dumplings.  Yummy goodness!!! 

That is my Blip for my BFFs today.  Enjoy