Ingredients
-
-
1 1/3
-
1/2
-
3/4
-
-
6
-
1 1/2
-
2
-
1
-
2
-
1
-
-
-
-
Directions
Bergy Dim Sum #5, Steamed Shrimp Dumplings, The right name for this appetizer is Har Gow This can also be part of a Dim Sum Brunch For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat I prefer to freeze them unsteamed These are tasty!, Wow, this are fantastic! I made them not knowing how they would be but , oh my, they are delicious I will be making them again with any Asian meal I make Thank you for sharing with us, we loved them , Success wasn’t easy but well worth the extra effort! The shrimp filling is delish I did add some minced chives and 1/4 tsp minced ginger, (left-over from making Rita’s Stir Fried Spicy Cabbage) & some garlic powder used about 8 oz shrimp (The rest of what I had) It was good that I did I had to use your wooden spoon method for mixing the dough 3/4 C of hot water wasn’t enough and I had to add a little more water (probably more than I should have) I did get a springy dough but I needed to add more flour while rolling Any problem I had was my fault Evenso, the result was better than any dumplings that I have eaten since traveling through China The dough was light and tender I got 18 dumplings Served them with a mixture of chili oil, soy sauce and rice vinagar & the stir fried cabbage Left-overs were fried the next day and were also delish This recipe is a keeper and I will master the dough I also plan to make more to freeze I want these handy Thank you Bergy 🙂
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Steps
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1
Done
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Sift Flour and Salt Into a Bowl of Mixer Fitted With the Dough Paddle and Quickly Add the Boiling Water. |
|
2
Done
|
Mix Until Springy. |
|
3
Done
|
When Cool Enough to Touch, Knead a Few Times on an Oiled Surface. |
|
4
Done
|
If You Do not Have a Mixer, After You Have Added the Water to the Flour/Salt Work the Dough With the Handle of a Wooden Spoon Until It Is Cool Enough to Knead by Hand. |
|
5
Done
|
Then Knead on an Oiled Surface Until Springy. |
|
6
Done
|
Cover With a Damp Cloth and Set Aside. |
|
7
Done
|
Mix Shrimp, Water Chestnuts, Soy Sauce,Sugar and Cornstarch With Your Fingers Until Sticky. |
|
8
Done
|
Refrigerate For 30 Minutes. |
|
9
Done
|
Roll the Dough Out Into a Long Sausage and Cut Off Pieces (approx 14" Long and Into 16 Pieces). |
|
10
Done
|
Roll Out Each Piece Into a Thin Round. |
|
11
Done
|
Place a Teaspoon of the Filling on Each Round and Pinch the Edges Together (press With a Fork to Decorate the Edges). |
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12
Done
|
Oil Your Steamer and Place the Dumplings in It and Steam Over High Heat For 8-9 Minutes. |
|
13
Done
|
Serve With a Spicy Chili Sauce or Soy Mixed With Hot Mustard. |
