Crescent Shaped Seafood Har-Gow

Dim sum Literally means” touch to heart”, the server with the steamed crystal shrimp dumplings, commonly known as “xia jiao” or “har gow” in Cantonese, is always the most popular person on the floor. its a delight in the Chinese restaurant that these crescent shaped dumpling in real will win your heart and it’s healthy too.

Fillings of the Har Gow

  • 1/2 pound raw shrimp, peeled, de-veined and patted dry
  • 1 tsp oyster sauce
  • 1 tbsp vegetable oil
  • 1/4 tsp white pepper
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 1 teaspoon sugar
  • 1/2 tsp minced ginger
  • 1/4 cup finely chopped bamboo shoot

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.

Making of the Dough

  • 1 cup wheat starch
  • 1/2 cup cornstarch (or tapioca starch)
  • 1 1/4 cup boiling water (slightly less water if you are in humid climate)
  • 3 tsp lard(or oil)

Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly so the mixture quickly turns into a translucent dough.

Method of Making the crescent shaped Dumplings

1.Take the dough and roll into the cylindrical shape then cut the dough in circles.

2. Roll the circles in a small circles and fill the mixture and sealed the in the shape of your desired.

3.Heat the steamer, let the water boil, in the bamboo basket smooth en the edges with little oil or add the banana leave. so the dumpling would not stick on the base of the basket.

4. Arrange the dumpling in the basket and cooked under the steam for 10 to 15 minutes. check the dumpling weather its cooked by inserting the knife if it comes out clean that means its cooked.

5. Served hot garnished with spring onions and sweet chilly sauce on the side.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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