Har Gow (虾饺)

What is har gow

Har gow are a special snack in Guangzhou City, Guangdong Province, belonging to Cantonese cuisine. The dish was created in a small family-style teahouse in Wufeng Township, Wu Village, a suburb of Guangzhou in the early 20th century, and has a history of a hundred years.

The traditional shrimp dumplings are half-moon-shaped, with a total of twelve pleats in the spider belly. The fillings are shrimp, meat, and bamboo shoots. The taste is delicious, smooth and delicious.

Types of har gow: black truffle har gow, typhoon shelter har gow, Gongfu soup har gow, crystal shrimp dumplings, Zimu shrimp dumplings, etc.

Har gow Recipe

Ingredients:

How to make har gow

1. First deal with the filling: shrimp washed and cut into small pieces and stirred to glue.

2. After the glue, add starch and continue to stir, wrestling, so that the shrimp will be crisp.

3. Fat and bamboo shoots cut into small dice, blanching for use.

4. Add sugar, chicken, pepper and shrimp to the fat and diced bamboo shoots and stir together.

5. Stir for 3-5 minutes, then add sesame oil and mix well, then refrigerate for half an hour to marinate.

6. Prepare the dumpling skin: mix the two types of flour with boiling water, preferably freshly boiled water.

7. Put the mixed flour on the board, oil your hands and roll into a ball.

8. roll into long strips.

9. Cut into 10g dumplings and cover with a damp cloth or plastic wrap to prevent them from drying out.

10. Apply some oil to the knife, use the knife to spread the thin crust.

11. Add the filling.

12. Close the mouth of the tiger.

13. Pinch the tip.

14. Cut out the tip part.

15. Put the body part on the back to make rabbit ears.

16. Dotted with small carrot eyes.

17. Steam for 5 minutes on high heat, open the pot immediately, too long skin will burst.

18. Let cool and eat.

Har Gow

Har gow are a special snack in Guangzhou City, Guangdong Province, belonging to Cantonese cuisine. The dish was created in a small family-style teahouse in Wufeng Township, Wu Village, a suburb of Guangzhou in the early 20th century, and has a history of a hundred years.

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Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Dessert, Snack

Cuisine Chinese

Servings 4

Calories 260 kcal

Ingredients

  

Dumpling skin

• 150 g Wheat starch
• 30 g Tapioca starch
• 5 g Oil
• Carrot a little

Stuffing

• 180 g Shrimp
• 40 g Fat meat
• 50 g bamboo shoots
• 5 g Salt
• 10 g Starch
• 5 g Sugar
• 3 g Chicken essence
• 3 g Pepper
• 3 g Sesame oil

Instructions

 

• First deal with the filling: shrimp washed and cut into small pieces and stirred to glue.
• After the glue, add starch and continue to stir, wrestling, so that the shrimp will be crisp.
• Fat and bamboo shoots cut into small dice, blanching for use.
• Add sugar, chicken, pepper and shrimp to the fat and diced bamboo shoots and stir together.
• Stir for 3-5 minutes, then add sesame oil and mix well, then refrigerate for half an hour to marinate.
• Prepare the dumpling skin: mix the two types of flour with boiling water, preferably freshly boiled water.
• Put the mixed flour on the board, oil your hands and roll into a ball.
• roll into long strips.
• Cut into 10g dumplings and cover with a damp cloth or plastic wrap to prevent them from drying out.
• Apply some oil to the knife, use the knife to spread the thin crust.
• Add the filling.
• Close the mouth of the tiger.
• Pinch the tip.
• Cut out the tip part.
• Put the body part on the back to make rabbit ears.
• Dotted with small carrot eyes.
• Steam for 5 minutes on high heat, open the pot immediately, too long skin will burst.
• Let cool and eat.