Recipe by Bergy
The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!
Top Review by Sueie
Made these for dinner using a vegetable filling, this dumpling dough is the same as restuarants. Fantastic. I made the dumpling much bigger because I made them for a meal. Just cooked them a little longer. I am addicted to these.
- 1 1⁄3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 cup boiling water
- 6 ounces shrimp, finely chopped
- 1 1⁄2 ounces canned water chestnuts, finely chopped
- 2 teaspoons light soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 pinch pepper
Directions See How It's Made
- Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
- Mix until springy.
- When cool enough to touch, knead a few times on an oiled surface.
- If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
- Then knead on an oiled surface until springy.
- Cover with a damp cloth and set aside.
- Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
- Refrigerate for 30 minutes.
- Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
- Roll out each piece into a thin round.
- Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
- Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
- Serve with a spicy chili sauce or soy mixed with hot mustard.