Bergy Dim Sum #5, Steamed Shrimp Dumplings

"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!"
 
Download
photo by anme7039 photo by anme7039
photo by anme7039
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1hr
Ingredients:
9
Yields:
16 Dumplings
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. excellent filling. i found the dough to be a bit chewy when steamed. So, for the second batch, i dropped them in boiling water for a few minutes and the dough was much better . thanks for sharing :)
     
  3. These turned out great. I used minced chicken instead of the shrimp and added grated ginger and rice vinegar to the mix. I had some trouble with the dough. I had to add extra flour to get it 'springy' and as a result I think I didn't get exactly the right texture. Regardless, they were delicious. I steamed them with some baby bok choi and made a dipping sauce of equal parts rice vinegar and soy sauce. Thanks Bergy!
     
  4. Bergy, I can't believe Lali hasn't rated this. She is the one who told me about it. This was one of my dishes on "Chinese" night. A Great Success!!!
     
  5. "Success wasn't easy but well worth the extra effort!" The shrimp filling is "delish". I did add some minced chives and 1/4 tsp minced ginger, (left-over from making Rita's Stir Fried Spicy Cabbage) & some garlic powder. I used about 8 oz.shrimp.(The rest of what I had) It was good that I did. I had to use your wooden spoon method for mixing the dough. 3/4 C of hot water wasn't enough and I had to add a little more water.(probably more than I should have) I did get a springy dough but I needed to add more flour while rolling. Any problem I had was my fault. Evenso, the result was better than any dumplings that I have eaten since traveling through China. The dough was light and tender. I got 18 dumplings. Served them with a mixture of chili oil, soy sauce and rice vinagar & the stir fried cabbage. Left-overs were fried the next day and were also "delish". This recipe is a keeper and I will master the dough. I also plan to make more to freeze. I want these handy. Thank you Bergy. :)
     
Advertisement

Tweaks

  1. These turned out great. I used minced chicken instead of the shrimp and added grated ginger and rice vinegar to the mix. I had some trouble with the dough. I had to add extra flour to get it 'springy' and as a result I think I didn't get exactly the right texture. Regardless, they were delicious. I steamed them with some baby bok choi and made a dipping sauce of equal parts rice vinegar and soy sauce. Thanks Bergy!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes