My son special request... Har Gao! His only favourite dim sum steamed dish other than deep dried food. So, this is my first attempt for the sake of my kid. And I think it came out looking terrific! The best thing was both my son & my girl loves it.Ingredients :
300gm prawns
some spring onion and fresh coriander leaves
Seasoning :
salt & pepper to taste
1/2 tbsp sugar
1 tspn corn starch
1 tspn vegetarian oyster sauce
1/2 tspn sesame oil
1 tbsp shortening (optional)
* marinade shrimps with the seasoning & spring onion, then set aside.
Ingredients for Dumpling Skin :
100gm wheat starch
50gm tapioca starch
150ml hot water
Method :
- combine wheat starch and tapioca starch in a big bowl.
- stir in the hot water slowly and stir untill turned into soft dough.
- knead the dough untill smooth.
- divide dough into 20 dough balls and cover with damp cloth.
- roll each into flat round pastry skin and place in the prawns.
- seal the edges and place them onto the steamer tray.
Then steam for 10 minutes and serve hot.
To make this transparent looking dumplings you need to use good quality or branding wheat starch. Well, hope you all will enjoy making this at home too and have fun!
37 comments:
I love the crystal clear look of those delicate and delicious dumplings, fabulous!
Aiyo..yo...MY FAVOURITE!! I want to come over now...
So very precious...ur sons adorable request and ur adorable recipe......oh i could eat countless of these babies....
Wow...these look like from dim sum shops....delicious! I love these. I have to learn to make.
oh,no...i'm drolling...it looks fabulous!
Looks great, especially for a first try.
So elegant! I love the transparent skin!
omg they r great! be my mummy for a day?
Very fancy and love the shrimp!
That's a huge success! They look so much better than the restaurants.
These are just beautiful. You did an amazing job.
*kisses* HH
These are my favorites. :)
Hi Ladies & Gentlemen(Dave),
Thank you so much for your nice words. Just have fun making this at home!
Btw, welcome on board Dave! Hope to hear from you more often.
Have a great weekend!
Cheers always,
Kristy
I can see why these are your son's favorites. You did a wonderful job with all the dumplings. Thanks for the tip about branding wheat starch. Have a great day.
I love this crystal clear packaging!Too good!!
Shrimps are my all time fav and to have it in such healthy way is a pleasure.
Those look wonderful, Kristy. I ordered (and just received) a book on making dumplings, egg rolls etc. I have no idea if I'm going to be able to make those lovely folds in my dough. Going to try though!
Stupendous! I should try to make it. Thanks for the recipe.
I can't believe you actually do these! I love them but confess I do not think I'd be able to do them!
Thanks for posting this wonderful recipe. It actually looks easy.
Your steamed dim sum looks really good. I can see why this is one of your son's favorites. Very nice!
Kristy, These are so lovely! What a beautiful job you did. You make it looks so easy! My son wants these also, can I send him to you?
Pam
Oh, my mouth is watering! This is always my favorite sort of thing at dim sum, I absolutely must make this.
I am having another dumplings party next week and we are making these!! Thanks for the recipe dearest
I have never seen this before and am amazed at their beauty. They are like wonderful jewels. I love presentation!
Kristy, you 'memang boleh'! Can they be steamed just like that on the steamer without the banana leaves? Can't seem to find them in my area.
Hi Ladies,
Hope you all can enjoy this at home without going to the dim sum restaurant.
Cheah : I've never tried using the tray directly but you can try by brushing on a layer of cooking oil to the surface before placing the dumplings on it. Hopefully, it won't stick to it! hehe... But banana leave does produced better aroma when used in steaming. Wish you luck!
Have a great day everyone!
Best Regards,
Kristy
Wow! This is excellent, Kristy! The skin so translucent and the pleating so pro! Just like those served in dim sum restaurant. I really am gonna try this soon!
oh wow looks amazing I adore dim sum your son has very good taste
Kristy you did a good job they look gorgeous! I don't care for shrimp, but I would even want to eat one of theses! Hope your weekend and last day of CNY was great!
oh, u've just hit my craving again!
Kristy, how much would I have to pay you to convince you to move in with me? Because seriously, these har gaos are AMAZING!!!!! I always get two orders of these immediately off the bat whenever I eat dimsum .. but now i know how to make them at home so I can make 1000!! :) Geez...you really know how to make a girl hungry.
Wow, those look fantastic! The pink shrimp through the translucent dumpling skin is just gorgeous.
Thanks for stopping by my blog!
Wow, Kristy, the prawn soooo big!!!Can reserve some for me, I'm hungry now...
Har Gao is also my favorite dim sum. Just like your son, I also like the deep fried items. Custard buns and Lotus Seed buns are also yummy:) Your Har Gao looks as good as I've seen from the restaurant. You're really good at it!
LOVE those dumplings and love the crystal clear skin. they look amazing. I am going to have to try making the dumpling skin this way with my lamb/chicken dumplings too.
Kristy thanks so much for taking the time to link your wonderful recipe to Tailagating Time!
I know I would love these too! Thanks so much for linking them up to Tailgating Time! They are a wonderful addition to the football food buffet! Hope to see you again this week :-)
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