Crystal Prawn Dumplings or Dim Sum Shrimp Dumplings are the Hong Kong-style Dim Sum that we must be ordered whenever visit a Dim Sum restaurant, which are generally called Har Gau/Har Gow in Cantonese. Of course, Chee Cheong Fun, Steamed Glutinous Rice With Chicken, Turnip Cake and other delicious Dim Sum are also indispensable. The crystal and chewy skin with the delicious shrimp filling, you will not enough to eat only three pieces at the Dim Sum restaurant. Then let's learn how to make shrimp dumplings from scratch, and enjoy it at home.
The recipe of Har Gow is very similar to that of Crystal Dumplings (Chai Kuih), only the filling is different. Crystal Dumplings is generally filled with vegetables, such as chives, jicama or yam. The Har Gow is mainly filled with shrimp. This time we used the method of making shrimp balls, minced the shrimps into a puree, and then replace the bamboo shoots with water chestnuts it taste great as fresh and crispy. Crystal skins are generally 9-13 pleats, of course, the thinner it can be the better. But for beginners, try not to break the crystal skin, it is already a good start. Remember to reserve a little space when wrapping the shrimp filling. Because the shrimp will expand during the cooking process. If the dumpling is too full, it will break the crystal skin during steaming.
According to internet information, Har Gow is a local traditional snack in Guangdong Province, and they belong to the Cantonese cuisine among the eight major cuisines in China. Har Gow was founded in the early 20th century in a small family-style teahouse in Wufeng Township, Wu Village, Guangzhou Suburbs. The traditional shrimp dumplings are half-moon-shaped and have twelve pleats in the spider belly shapes. The fillings are shrimp, meat, and bamboo shoots. They are delicious, smooth, and delicious.
🖨️ Print This Recipe or Adjust Serving Size :
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🔪 Preparation Time: 45 Minutes
🍲 Cooking Time: 8 Minutes
🍽️ Quantity: 12 pieces
🌱 INGREDIENTS
🦐 Filling
- 100g Shrimp
- 20g Pork Fat
- 3pcs Water Chestnut
- Some Spring Onion
- Some Minced Ginger
- 1tbsp Egg Whites
- 0.25tsp Salt
- 0.25tsp Sugar
- 1tbsp Oyster Sauce
- 1tsp Cooking Wine
- 0.25tsp Sesame Oil
- 1tsp Corn Starch
- Little Pepper
🥟 Skin Dough
-30g Wheat Starch
-30g Tapioca Starch
-65ml Boiling Water
-0.25tsp Salt
-1tsp Cooking Oil
💡Tips:
1. If the dough is too moist or too sticky, you can add some tapioca starch.
2. You can made more shrimp dumplings at one time and freeze them directly. When you want to eat, just take it out of the freezer and directly steam it for at least 12 minutes.
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每次到點心樓必點的港式點心一定有水晶虾饺或虾肉蒸饺，一般都統稱蝦餃。當然，也少不了豬腸粉，糯米雞和蘿蔔糕等等美味的粵式點心。Q彈的水晶皮加上鮮味十足的蝦餡，一個蒸籠只能吃三顆總是不過癮。那就自己動手學做起來，在家就能吃個過癮啦。
水晶虾饺的做法跟水晶菜粿很相似，就只是餡料不同而已。水晶菜粿一般上都是以蔬菜為餡料居多，例如韭菜，沙葛或芋頭等等。而水晶虾饺則是以蝦仁為主要餡料。這次我們使用製作蝦滑的方式把蝦仁剁成泥，再用馬蹄取代笋味道吃起來一樣的鮮香脆口。水晶皮一般上都是9-13摺痕，能越薄當然就越好。初學者但求不把水晶皮給包破就已經是很好的開始啦，記得在包蝦餡料的時候預留一點空間哦。因為，蝦仁在蒸煮過程中會膨脹起來。若包得太飽滿則會在蒸煮的時候撐破水晶皮哦。
網路資料，虾饺是广东省的地方传统小吃，属中国八大菜系之中的粤菜系。虾饺始创于20世纪初广州市郊伍村五凤乡的一间家庭式小茶楼，已经有百年历史。传统的虾饺是半月形、蜘蛛肚共有十二褶的，馅料有虾、有肉、有笋味道鲜美爽滑，美味可口。
🖨️打印這食譜或調整食譜的份量 :
[ Ссылка ]
🔪 準備時間 ：45分鐘
🍲 烹飪時間 ：8分鐘
🍽️ 份量 ：12顆
🌱食材
🦐內陷
- 100克 蝦仁
- 20克 肥標肉
- 3顆 馬蹄
- 適量 蔥花
- 適量 薑末
- 1湯匙 蛋白
- 0.25茶匙 鹽
- 0.25茶匙 糖
- 1湯匙 蠔油
- 1茶匙 米酒
- 0.25茶匙 麻油
- 1茶匙 玉米粉
- 少許 胡椒粉
🥟 水晶皮
-30克 澄粉
-30克 木薯粉
-65毫升 滾水
-0.25茶匙 鹽
-1茶匙 食油
💡小貼士：
1. 如果麵糰太濕或太黏，可以加些木薯粉。
2. 可以包多一些蝦餃，然後直接冷凍。要吃的時候，再從冷凍庫拿出來直接蒸最少12分鐘哦。
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🎼 Music ------------------------
Music : Chinese Piano by @OrangeHead
Listen: [ Ссылка ]
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📷 Camera Equipment------------
@xiaomi Mi9
Apexel 85mm Portrait Lens
Boya MM1 Microphone
Ulanzi TT20 Table Tripod
Shot by @Filmicpro
Edited by Adobe Premiere Pro
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