How To Make Authentic Dim Sum Har Gow 正宗虾饺
Returning to my roots by making this world beloved dim sum Har Gow （a.k.a.Chrystal Shrimp Dumpling）. The original recipe was actually developed in my home city Guangzhou. I still remember going Yum Cha 饮茶 with a big group of relatives and the flavor of this dumpling has stuck with me. After a few rounds of trial and error, sticky doughs and lumpy fillings, I finally puzzled out the perfect ratio. So here I am sharing with you a recipe that tastes just like home!
【Recipe】
The filling
Shrimp: 100g
Bamboo shoots: 20g
Pork leaf fat: 15g (or pork with high fat content)
Salt: 1.5g
Sugar: 1g
White pepper powder: pinch
Egg white: 5g
Ginger water: 2g (ginger soaked in water for about 30 mins)
Corn starch: 4g
Sesame oil: 1g
The dough
Wheat flour: 50g
Potato starch: 25g
Salt: 1g
Boiling water: 75g
Pork ghee: 2g
【食谱】
虾饺馅
虾仁100g
笋：20g
肥猪肉：15g
盐：1.5g
糖：1g 白胡椒粉：少量
蛋清：5g
姜水：2g
生粉：4g
芝麻油：1g
虾饺皮
澄面粉：50g
土豆淀粉：25g
盐：1g
沸水：75g
猪油：2g
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