Cách làm Há Cảo vỏ dai, nhân mềm thơm ngon – Har Gow/Shrimp Dumpling Recipe

wheat starch

🥗Healthier: rice flour

💰Cheaper: all-purpose flour

Rice flour is gluten-free and can mimic the texture.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a lower-cost protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: cabbage

Cabbage can provide a similar crunch at a lower cost.

Chop 140 grams of shrimp, using 1/3 of it minced and the remaining 2/3 diced.

In a bowl, combine the minced shrimp, 45 grams of chopped bamboo shoots, 500 grams of garlic chives, 1 medium egg, 1/8 teaspoon salt, 1 tablespoon vegetable oil or sesame oil, 1 tablespoon sugar, 1/2 tablespoon soy sauce, and 15 ml water.

Mix the filling until well combined and smooth, then refrigerate to allow flavors to meld.

For the dough, use 300 grams of pre-mixed dough and add 525 grams of hot water, stirring until combined.

Cover the mixture and let it rest for about 5 minutes.

Knead the dough until it forms a smooth and pliable mass, adding 10 grams of vegetable oil during kneading.

After kneading for 2-3 minutes, divide the dough and cover to prevent drying out.

Roll the dough into thin sheets, about 1-2 mm thick, using a rolling pin.

Cut out circles from the dough using a round object, approximately 8 cm in diameter.

Place a spoonful of filling in the center of each dough circle, then fold and pinch the edges to seal.

Brush the steamer tray with vegetable oil to prevent sticking and place the dumplings inside.

Steam the dumplings over medium heat for 7-8 minutes until cooked through and translucent.

Prepare a dipping sauce with 1 tablespoon soy sauce, 1/2 tablespoon white vinegar, and chili paste to taste.

After steaming, let the dumplings sit for a moment to become more translucent before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens