Cantonese Crystal Shrimp Dumpling

Written By Susan Q

YIELD : 50 Dumplings

TIME : 90 Minutes

TASTE: Savory

COOKING METHOD: Steam

SKILL: high-level

DESCRIPTION: Har Gow is one of the “Big Four” in the Cantonese Dim Sum world – which includes crystal shrimp dumplings, dry steamed shumai, cha siu buns, and egg tarts. Crystal shrimp dumplings derive their name from the translucent appearance they take after being cooked. This significant facet of Han Chinese food culture originated in the Guangdong province. Unlike the Northern region’s wheat flour dumplings, this dumpling is ideal for our gluten-free patrons. While creating rice flour dumplings is more complicated than flour, your instructor, Susan Qin of Chinese Street Market DC, will share tips to simplify the process.

INGREDIENTS:

SKIN:

 Wheat starch - 180 g

Corn starch - 60 g

Corn oil or non-flavored oil - 18 g

Sugar - 15 g

Boiling water - 420 g

Corn starch (separate) - 60 g

FILLINGS:

Shrimp – 600 g

Pork fat – 120 g

Shredded bamboo shoots – 90 g

Salt – 12 g

Sugar – 28 g

Corn starch – 30 g

Lard – 30 g (can be substituted for corn oil or non-flavored oil)

Sesame oil – 12 g

Black pepper – 2 tsp

 

STEPS:

Susan Q
Next

Twice-Cooked Pork Belly