How To Make Authentic Dim Sum Har Gow 正宗虾饺
- Jing
- Mar 23, 2021
- 1 min read
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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