Crystal Prawn Dumpling @ Har Gao

I finally got the correct or rather the texture I want for this crystal prawn dumpling @Har Gao which was  soft with thin and translucent crystal skin. The first time I did this the skin was thick and leathery.  This time I used equal amount of wheat starch to tapioca flour . The ratio of flour to water is: 1:1:3.

CRYSTAL PRAWN DUMPLING. @Har Gao

Ingredients

For the skin

100 g wheat starch.(tang mien fun)

100 g tapioca flour

300 ml water

1/2tsp salt

3 tbsp oil

皮的主料

100克小麥澱粉

100克木薯粉

300毫升水

1/2茶匙鹽

3湯匙油

For the filling

300 g prawns

2 tbsp chopped bamboo shoot

1tsp chopped garlic

1tsp chopped ginger

1tbsp chopped spring onion 

1tbsp corn starch

Salt and pepper to taste

蝦餡

300克蝦

2湯匙切碎的竹筍

1茶匙蒜茸

1茶匙薑末

1湯匙蔥花

1湯匙玉米澱粉

鹽和胡椒

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Method

For the filling

1. Peel and wash prawns. Slightly chop the prawns.

2. Chop bamboo shoot ,garlic and ginger.

3. Mix chopped prawn , garlic, ginger, corn starch salt and pepper together .

4. Keep mixture in the fridge.

For the skin

1. Mix mix wheat starch, tapioca starch and salt together in a mixing bowl.

2. Pour 300 ml of boiling water into the flour mixture. Stir until combine to form a dough.

3. Cover and leave aside for 10 minutes.

4. Add in oil and knead into a smooth dough.

5. Cover and rest the dough for another 10 minutes

To assemble

1. Divide dough into 5g each( I did small one). Flatten the dough with rolling pin.

2. Wrap up filling and seal up.

3. Arrange dumplings on a grease steamer and steam for 7 minutes.

4. Brush dumplings with garlic oil while dumplings ate still hot.

5. Serve with chilli sauce.

 Making the Har Gao skin

 The filling

  To assemble the dumpling

    The steamed Har Gao 

    Brush with garlic oil while still hot.

  

   

  

  Nice with chilli sauce.

 Hope you like my post today.

 Happy cooking and enjoy eating.

 From Kim.....