HAR GOW (DIM SUM SHRIMP DUMPLINGS)
This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.
Provided by Judy
Categories Dim Sum
Time 1h20m
Number Of Ingredients 13
Steps:
- Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
- Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
- Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
- Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.
Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 424 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP TOAST RECIPE BY TASTY
Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!
Provided by Tresha Lindo
Categories Lunch
Time 30m
Yield 8 pieces
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
- Trim the crusts off the bread, then cut diagonally into triangles.
- Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
- Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
- Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
- Enjoy!
SHRIMP DIM SUM
These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party.
Provided by daisygrl64
Categories Asian
Time 1h40m
Yield 30 dumplings
Number Of Ingredients 13
Steps:
- To make the filling:
- mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
- stir in the cornstrach, mix.
- divide into 30 portions.
- To make the dough:.
- put 2 cups of flour in a medium size bowl.
- reserve remaining flour and use on hands if they become sticky.
- add the boiling water into the bowl.
- add the cold water and oil into the bowl.
- mix to form dough.
- knead until smooth.
- roll dough into a long rope shape and cut into 30 pieces.
- use a rolling pin to roll out each piece into a thin 2 inch circle.
- place a portion of the filling in the middle of a dough circle.
- bring the opposite edges together and pinch them together to hold.
- repeat with remaining circles and filling.
- line a steamer with a damp cloth.
- set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
- remove and serve.
SHRIMP TOAST
Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.
Provided by Molly Yeh
Time 25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
- Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
- Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
- Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.
GRILLED SHRIMP DIM SUM
This recipe I found in the "The Barbecue Bible", by Steven Raichlen. This appetizer has advantage over deep fried versions by heightening the flavor and reducing the fat. Note: skewers or toothpicks should be soaked for one hour in cold water before grilling.
Provided by diner524
Categories Asian
Time 19m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill to medium-high.
- Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.
- Nestle each scallion white in the cucrved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.
- When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.
Nutrition Facts : Calories 235.5, Fat 16.1, SaturatedFat 5.3, Cholesterol 151.8, Sodium 438.3, Carbohydrate 3.5, Fiber 1.2, Sugar 1.1, Protein 18.6
SHRIMP CHEUNG FUN (RICE ROLLS)
Steps:
- Rice rolls:
- Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
- When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
- Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
- Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
- Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
- Brush the pan with oil again and repeat until you've used up all the batter.
- When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
- Sweet dipping sauce:
- Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.
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