HAR GOW RECIPE HOW TO

Since 2013, millions of readers have visited The Woks of Life for authentic Chinese recipes––both traditional and reinvented. Judy Leung is one of the family of four bloggers behind The Woks of Life, an award-winning cross-generational food blog. Serve the dumplings hot from the steamer with some chilli oil or the perfect dumpling sauce. Make sure that they each have an inch and a half to expand during the cooking process. Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Continue assembling until all the dumplings are made.

HAR GOW RECIPE HOW TO

Follow the instructions here on how to fold Chinese dumplings. Add a spoonful of filling and fold the dumpling. Take one piece of dough and roll it into a 3” diameter circle. Turn on the stove to pre-boil the water in the steamer. Cover the dough pieces with a damp paper towel. Pour the soy mixture over the shrimp mixture and mix well with a silicone spatula. In a small bowl combine the soy sauce, wine, sugar, salt, sesame oil, tapioca starch and white pepper and stir thoroughly. Add the remaining salt to the celery then leave to rest for 10 minutes. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Roll the dough into a long cylinder, and divide it into 18 equal pieces. To make filling: In a medium bowl stir to combine the shrimp, bamboo shoots, green onions, cilantro, ginger and pork. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Now add in the lard (or oil) and continue to stir. Slowly add in the boiling water, while stirring rapidly. Mix the wheat starch and cornstarch in a mixing bowl. Cover and refrigerate while preparing the dough. Now add the chopped bamboo shoots, and mix everything together. Mix everything (except the bamboo) together whip in one direction for a few minutes until the mixture starts to look sticky.

Har gow recipe