Crystal dumplings/ har gow..
This recipe was made for a catering event that offered Asian European mix, we did not mess with the authenticity of this recipe ass the flavours and textures of dim sums are unmatched
Pointers to make Har gow in bulk
Usually made with shrimps & pork fat
I used veggies and crab sticks and veggies to make a 600 gms filling as veg matter is larger kept a 50gm buffer for shrimp and pork contraction on heat
In case you're using prawn & pork it would be 450 gms prawn and 200 gms of pork... Boiled and finely chopped using the same instructions and adding baking soda to the shrimps and letting it rest in the. Fridge for a bit.
Prep time 45 minutes, Cook time 10 minutes
1/2 cup water
3/4 cup wheat starch
6 tablespoon tapioca flour
1 pinch salt
2 teaspoons oil
For the Filling:
crab sticks about 6 of them instead of shrimps
French beans 6-8
Mushroom 8 PCs
Baby corn 4
To make 600 gms of the the stuffing ratio
1 teaspoon baking soda
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon white wine
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
1 teaspoon oil
1 teaspoon cornstarch for shrimp and 2 in case veggies are used
Black vinegar for serving
Dough: Bring half cup of water to boil. In a bowl, add wheat starch, tapioca flour/starch, and salt. Mix the dry ingredients together. Add the oil and the boiling water. mix until a loose dough is formed. Turn the dough out onto a table and knead until a smooth ball is formed. Wrap tightly in plastic wrap and set aside at room temperature.
For veggies fine chop them and blanche them using baking soda for a minute in boiling water and using a strainer run it under cold water.
Now add minced ginger, minced garlic, white wine, salt, sugar, ground white pepper, oil, and cornstarch. Mix well and set aside in the refrigerator.
Cut the dough in half. Wrap half of the dough in plastic wrap to prevent drying and set aside. Roll the other half into a long rope. Cut the dough into 12 portions, about 8 gms each. Using a small rolling pin on a lightly floured surface, roll each portion of dough into a circle about 2 inches in diameter. Continue with the rest of the portions and the other half of the dough, covering the finished wrappers in plastic wrap as you work. Cover the wrappers with plastic wrap until ready to fill.
To fill the wrappers, right at the centre fill the veg stuffing no more than 2cms high and 3 cms wide Fold one side of the wrapper till you reach the centre.. Now take the other side and patch it back again till its sealed on all three edges.
Essentially turning a circle to a triangle using the three sides of the circle.
To cook the dumplings, set up a steamer. Make sure to line the steaming surface with parchment paper or cabbage leaves to prevent the dumplings from sticking. Steam each batch of dumplings over high heat for 7 minutes,.
Let the dumplings rest for 1 minute and serve with black vinegar.