Shrimp Dumpling. Shrimp Dumplings - Homemade dumplings are easier to make than you think, and you can completely customize your fillings! This video shows you how to make shrimp dumpling in detail. Har Gow is the transliteration of the Chinese term 蝦餃, means shrimp dumpling.
Pulse shrimp in a food processor until there aren't any pieces bigger than ¼"; transfer to a large bowl.
Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper. ⬇ Download shrimp dumpling - stock images and photos in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images.
Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants.
You can have Shrimp Dumpling using 9 ingredients and 2 steps. Here is how you cook it.
Ingredients of Shrimp Dumpling
- Prepare 250 g of shrimp (roughly chopped).
- You need 6 of garlic (finely chopped).
- It's 3 tbsp of soy sauce.
- It's 2 tbsp of shao xing wine.
- You need 2 tsp of salt.
- It's 1 tbsp of sugar.
- Prepare 1 tsp of pepper.
- Prepare 2 tsp of sesame oil.
- Prepare of Dumpling wrap.
Cantonese people love to eat it for breakfast or brunch. Crystal Shrimp Dumplings are a famous traditional snack in Guangdong Province and belong to the Cantonese cuisine. Shrimp means "Xia", dumplings mean "Jiao". This recipe is part of our collection of Steamed Dim Sum Dishes.
Shrimp Dumpling instructions
- Mix all the ingredients and leave it for about 10 minutes..
- Wrap the fillings and put them on a fridge. It can be boiled, steamed, or fried..
Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year! Dumplings are so easy to make. The mixture is easy and the cooking process is easy. Shrimp dumplings are usually filled with chopped or whole shrimp and pieces of water chestnut or bamboo shoot to add a bit of crunch, before being steamed in a translucent wrapper. Along with har gow (crystal shrimp dumplings), Chinese pork and shrimp siu mai are a dim sum classic.
