Har Gow Recipe (蝦餃) with Papa Fung

Juicy shrimp wrapped in a thin crystal wrapper. Cantonese term literally means ‘shrimp dumpling’. A must-have dish when you’re having dim sum.

Timestamps:
0:00 Intro
0:15 Part 1: Filling
2:01 Part 2: Wrapper
3:28 Part 3: Assembly
3:55 Finale

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HAR GOW RECIPE
This recipe makes 100 har gows

[ INGREDIENTS ]
FILLING
2 1/2lbs Shrimp
1/2lb Pork Fat
1 Can Bamboo Shoots
1 1/2tsp Salt
3tsp Sugar
Sprinkle White Pepper (To Taste)
1tsp Sesame Oil

WRAP
*100g Potato Starch or Tapioca Starch*
450g Wheat Starch
550ml Boiling Hot Water
 
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[ DIRECTIONS ]
FILLING
1. Prep Shrimp: Wash shrimp and then dry them out. Roughly chop them.
2. Prep Bamboo Shoots: Finely chop shoots into thin strips. Boil them for 1 minute, rinse them in cold water and strain it. Try to make them as dry as possible.
3. Place shrimp into mixer and mix for a bit. Add the salt and continue mixing until you get a sticky consistency. Add in pepper, bamboo, pork fat and sesame oil, then mix until combined. Mixture should be sticky and evenly combined. Set aside while you make the wrapper.

WRAPPER
1. Mix wheat starch and potato starch together in a bowl. Push the mix to one side of the bowl.
2. Add boiling hot water to the other side and start stirring until combined.
3. Pour out the dough, fold it and then knead it until smooth. Rub some oil on the dough and cover it, so it doesn’t dry out.
4. Take a piece of the dough, roll it out into a sausage shape. Rip off a small piece of the roll, roll it into a ball, flatten it with your palm, use the side of the knife to smear it into a disc. Discs should be thin and semi-translucent. (Tip: Always keep a paper towel drenched in oil nearby. Wipe the side of the knife with the oiled paper before you smear the dough. This prevents the dough from sticking onto the knife.).
5. Do this in small batches, so your thin discs don’t dry out.

ASSEMBLY
1. Place the filling in the middle, fold it up like a taco. Push with your index finger, squeeze and pinch along the edge until the dumpling is created.
2. Boil a pot of water and steam for 6 minutes.


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蝦餃食譜
這食譜份量可以做一百隻。

[ 食材 ]
饀:
2 1/2lbs 蝦
1/2lb 碎肥豬肉
1 罐荀
1 1/2tsp 鹽
3tsp 糖
1tsp 麻油
白胡椒粉

皮:
100g 生粉
450g 澄粉
550ml 熱水

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[ 制作 ]
饀:
1. 將蝦清洗乾淨，瀝乾水分切粗粒。
2. 荀切細幼條放熱水中灼一分鐘，後用冷水冲洗，盡量瀝乾水分。
3. 將蝦放入搞拌器內搞至起膠，加調味料，荀和碎肥豬肉拌勻放在一旁。

皮:
1. 將澄粉和生粉放大碗中拌勻後撥於一旁。
2. 加熱水於碗中，將粉撥入搞勻。
3. 取出粉糰搓至滑身，搽些油在面蓋好以免乾。
4. 將粉糰分出一小塊搓成條狀，再分小粒壓扁，用沾油菜刀大力壓出鼓油碟狀的皮，要盡量薄（貼士：用廚紙沾油放一旁，菜刀毎次壓粉粒先抹油以免黏刀。）
5. 由於粉皮薄適合小量製作，即弄部分粉皮便要包饀，完成再重覆，以免皮料乾

组合:
1. 放饀料在皮中摺起，用底 手指推出摺壓實即成。
2. 水滾計蒸六分鐘。


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Music/Sound Credits:
Sunset (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear:
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod


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