Text 36402, 134 rader
Skriven 2010-04-02 21:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: har gow 3
=================
 DS> We are still bummed out that our closest and best Popeye's shut down.
 DS> The others are about 15 miles away.

I've been known to go longer than that - by public transportation
- to eat Popeye's chicken.

 DS> Is the recipe below something that you might do?  Or is it like
 DS> recipes for making pappadum -- easier to go buy them in a shop?
 DS> Title: Har Gow Pay Wrappers

Only done it once, under the watchful eye of a chef. The results
are better than using storebought - or even regular wonton wrappers
from your grocer's refrigerated case, but not enough to warrant the
time and effort.

Har gow pay wrappers, btw, is a redundancy, as
har = shrimp
gow = dumpling
pay = wrapper.

 -=> Dale Shipp said to Dave Drum <=-

 DS> Every now and then, the local Popeye's publish a coupon offer of buy
 DS> one 11 piece bucket for $11.99 and get a second 11 piece bucket for
 DS> free. If you have a crowd, that is a hard deal to beat!

Amazing deal. Speaking of which, though, a chicken has 8 pieces
as cut up in the normal way, right? Breast, wing, thigh, drum,
x2. So these are essentially 3 chickens. What are the missing
2 pieces. Probably breasts I suppose.

Here is a recipe that uses your har gow pay proportions but has
the additional benefit of telling you what to put in them:

Shrimp Dumplings Recipe
cat: dim sum, chinese
yield: 1 batch

The Filling
1 lb peeled and deveined shrimp
2 Tb minced bamboo shoots
1 Tb minced scallion (white part only)
1 ts finely grated ginger
2 Tb minced pork fat
3 ts soy sauce
2 Tb Shaoxing wine or dry sherry
2 ts sugar
1/2 ts salt
2 ts sesame oil
4 ts tapioca starch, potato starch, or corn starch
1 ds white pepper
The Wrapper
1 1/2 c wheat starch, plus extra for kneading
2 Tb tapioca starch
1 c boiling water
1 Tb lard (If you don't want to use lard, you can add oil)
OR
A bag of Har Gow wrapper flour

For the filling:
Finely mince the shrimp and add all the ingredients for
the filling. Mix until everything is incorporated and the
mixture almost has an elastic feel to it. One trick my mom
taught me is to mix it in one direction. Set aside and place
in the refrigerator for 2 hr.

For the wrappers:
There is no shame in buying a bag of Har Gow wrapper flour.
You still have to do the work of kneading and rolling it
out and they taste perfectly good. You should be able to
find Har Gow wrapper flour in most Asian grocery stores.

If you want to make your own, here are the instructions:
In a large bowl combined the wheat starch and the tapioca
starch together.

Make a hole in the circle of the bowl and pour the hot
water in.

Add the lard and combine until a ball of dough starts
to form.

Transfer the dough into a floured surface and knead
until the dough is smooth.

Divide the dough into 3 pieces and form it into a
cylinder shape. Cover it with a damp towel or napkin
and let it rest for about 15 min.

Cut the cylinder into 1" diameter and 1/4" thick pieces.

Roll the dough out into round pieces.

You can make the wrappers 1-2 hr before you need them. Just
remember to cover with a damp towel or napkin.

Wrapping the dumplings:
There really is no easy way to wrap these dumplings. It
took me a few times before I got the hang of it and I'm
still not as good and lighting fast as my mom. Just remember
to try to evenly pleat your pleats and make sure each
dumpling has an equal amount of filling. Traditionally
there are about 7 pleats per dumpling, but I’ve only
mastered 4 and sometimes 5 if it's my lucky day.

Start by taking your filling and place it in the middle.

Pleat the front side of the dumpling. Bring the back side forward
and seal it with the front. Use water to seal your dumpling.

Repeat.

Cooking and freezing the dumplings:
Before you steam your dumpling, line your steamer or plate
with either nappa cabbage or thinly slice pieces of carrots.

If you are using nappa cabbage, briefly cook the cabbage in
water so that it would lay flat on the steamer.

Place the dumplings on the lined steamer and cook for 10 min.

If you are freezing the dumplings, flour a baking sheet and
carefully place the dumplings on it. Place that in the freezer.
Once the dumplings are hard and frozen, you can transfer it
into a ziploc bag. When cooking frozen dumplings, remember
they take a little longer than fresh ones.

These little juicy pillow of goodness are best served hot with
a side of soy sauce or red vinegar. ENJOY!

rasamalaysia.com
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