Hey guys, a couple notes: 1. In the outro, Steph mentioned that sometimes this's made with shrimp paste - what we mean by that is (obviously) not the fermented stuff, but rather the 'pasty' shrimp dumpling filling. 2. For rinsing the shrimp under running water, you should do it at the smallest stream your tap can go. As long as you get the water moving it'll be fine and this way it won't use that much water. Or you can soak the shrimp in cold water with an ice pack in it, swap the water a couple times once it got warmer. 3. Apologies that the color in the video got a little weird in some points. I was trying out something new (using the auto setting on the camera then using Resolve's 'Color Stabilizer') and... it was a mess. Big reason why this video's up a day late. 4. I know you might be asking 'why not just roll this out with a rolling pin'? Unfortunately, the rolling pin makes the wrapper too uniform - you want that thick side/thin side thing going on. The thick side holds the weight of the filling, the thin side gets pleats. It's tough to pleat otherwise. 5. Instead of cornstarch, you can use potato or tapioca starch. Wheat starch has the tendency to break, so that starch is used to help give it stretchiness. 6. Make sure the water is as close to 100C as possible so that it actually cooks the wheat starch! Actually having boiling water is definitely the best possible route. 7. I'm a complete and utter moron, it's spelled 'Myosin'. Can't edit it now. Gah. That's all I can think of for now. I'm sure I'll edit this with a couple more in a bit
I've made this years ago... it took me 3 days to find wheat starch. I also made it with shiitake mushrooms & shrimp bamboo shoots... it was not easy since I had no video or anyone to teach me! I was giving a recipe and asked to make it... after about trial & errors I got it made! This is a favorite I love to eat... your recipe is a lot easier than what I had. I will be making this for friends! Thanks very very very much for this recipe! I love your vids... I will become a patron when I able too. Thanks again!
I realy enjoy your videos. Ive learned a lot on how these foods are cooked since you are very meticulous on the process of preparing it. Great vids, thanks
How do you make that "shrimp paste" you are mentioning? Is it something similar to what it s found on shrimp toasts (that would be another awesome recipe to post, just suggesting :p)?
I have eaten hundreds of Har Gow over many years. What I love about your channel is that it makes me appreciate the time, effort, and decades/centuries of tradition involved in these recipes, which on the surface seem like they would be very simple. Like your chicken feet video, I don't think I'll make these from scratch, but I'll now appreciate every Har Gow I eat that much more.
Yeah, making dim sum from scratch really made me started to appreciate the hard work, the time and the techniques a lot more. But you know what, we actually know some people that live in China and call dim sum "lazy people food" because "it doesn't require techniques and it's all made on an assembly line". I tried so hard not to throw the beer bottle in front of me over the table when I heard that.
It's starch not regular flour, potato starch can be used as an alternative as well however if regular flour is used then it won't turn translucent and it would be barely white.
Thank you for these detailed authentic recipes. I often hear people say that Chinese food in America is completely different from what's made in China, so I'm pleased to see how these dishes Should be prepared.
When you said "there's no substitution" for these wrappers a chill went down my spine... I'm willing to go the dough a try but I can only imagine the mess ups I will make. Should be fun eating my 2nd's whilst I perfect them. Thanks for another wonderful video...
This has to be one of the best Har Gow recipes that I've seen and just finished making. Following every step, I just made what I consider to be on par with Dim Sum restaurants. I failed many times with other recipes, particularly when it came to the wrapper. The only thing is I seem to have much more dough than filling, but it's no big deal. I just froze the balance and hope it can be recovered at another time. Great channel!!
I think they also ended up with way more wrapper than filling in the video. If you scale down the amounts for the wrapper it might get harder to knead it thoroughly, I suppose.
I just wanted to say that i love your videos so much, im really happy to get a chance to try out all these dishes which i might not have been able to do otherwise in my entire life!
Amazing recipe. I had trouble wrapping the first time I tried as I obviously used too much oil to flatten and they wouldn't stick. Definitely going to give this a go again!
Haha when I first started dating Steph she already had an impressive bowl collection. With the channel things've started getting a bit nuts lol. I do really like the set that we used to serve there though... Taobao's great!
Having a really hard time rolling these out. I'm thinking not enough potato starch while I was kneading. Otherwise delicious 😋 the filling and the wrap. But was not looking pretty 😕. I wonder if I could add starch and re-knead it after it has been sitting for a long while........great recipe presentation thank you 😊
Thank you for your video! It make me appreciated how much hard work put into these food. I love cooking and still learning more from different chefs. New subscriber here😀
You can make a gluten free/Celiac friendly version of this that is almost exactly the same as you would get in a restaurant! The bulk of it is rice flour and some tapioca starch. I have yet to try making it with Wheat Starch, i hear it is rather low in gluten but for my partner that has celiacs, I didn't want to risk it.
Much respect to you guys for being able to successfully execute such a difficult recipe! Question: I tried this recipe twice and both times, the skin was no good. The amount of water in the recipe turned the wheat starch into a slime instead of a dough. So, I ended up reducing the water, but even when the dough looked like that of the video, it had absolutely no elasticity. Making pleats aside, just the act of trying to close it resulted in cracks. Did anyone run into this issue and have a solution? Are there different grades of wheat starch or corn starch that have better stretchiness?
I wonder if you still care about this after a year...but I think I know the answer to your question. Mixing starch with water will indeed make a non-newtonian fluid, like you just described - very fluid but also crumbly. That is why they use boiling water instead of room temp. The boiling water partly cooks the starch as you stir it, which turns it into a proper dough. My guess is that your water wasn't hot enough or you didn't incorporate it fast enough.
Can you recommend a brand of wheat starch? Since most grocery stores in the US carry only whole wheat or regular wheat flour, it is difficult to find the wheat starch needed to make Har Gow.
Try Papa Fung's Kitchen on UA-cam. He has a video also that's super easy to make. This channel always does hardcore, authenticity but Papa's recipe is easy and made for home. He even uses canned bamboo shoots and just blanches them in hot water to make the flavor more delicate. I made them tonight with huge success. They were delicious. It did take me a couple of hours tho. Maybe scale his recipe in half. It yielded like 70pc. 😭 Trick is to not smash the dough too hard & make wrappers a few at a time while filling, instead of all at once, so they dont dry. Also keeping everything oiled & under plastic wrap helps. Good luck!
I tried Papa Fung , had to try 3 times to try to get the dough wrapper to work. But it didn't work to perfection. It dried out despite covering the bowl with a damp cloth and oiling the dough.
How well do these freeze? Will the skins crack? I've seen frozen ones at the grocery store, but not sure if their skins are made of different consistency...
I wasn't able go out and buy shrimp. Is it possible to replace shrimp using a white fish fillet I found in the fridge? I'm not sure what kind of fish it is but after microwave it, it kind smells like shrimp. I also have shrimp sauce in the fridge, which I can use to make the fish shrimpy. Let me know if it is possible? Lol
First of all, thank you very much for the recipe. So, this does not add up for me. I followed the recipe and ended up with roughly 600g of finished dough. If you sum up the weights for the dough you end up above 600g actually. This is double the amount it should be. In the video you also show that you end up with way more than 30 pieces (7 logs, each approx. 8 each). Is is 20g per wrapper or is the measurement somewhat wonky? Thank you.
Hi, sorry to getting back a bit late. It should be ~10g per wrapper and totally makes ~60 har gow. Sorry for the confusion, we calculated that wrong when writing the reddit recipe.
Thanks. I love your stuff and even when it's too complex, I enjoy it for the entertainment and inspirational value. Now, serious question. You use "pork fat" and "lard" ---I thought they were the same thing? Apparently not. Please enlighten me. Thanks.
Cheers! Lard's rendered pork fat. You make it by basically cooking down chunks of pork fat for ~1 hour so that it turns into a cooking oil. There's tons of instructionals online but I'll throw ours into the mix ;) ua-cam.com/video/W9KXFgXQG70/v-deo.html
Yas! I've been waiting!!! Just a few questions: How fast does one have to be, for the skins to not dry out? Because I imagine the plastic wrap can only help to a certain extend. In the video it looked like you first portioned and flattened one log, then wrapped, then steamed. And then you'd continue the process log for log, while keeping the rest of the logs in a bowl with plastic wrap to prevent drying out? Is pleating the Har Gows of the last log considerably harder?
Cheers yeah I know this one has been a long time coming. So for the video for filming purposes we *did* use one log then steamed. But as long as you cover in plastic wrap, it'll actually really help prevent it from drying out - though an airtight tupperware container's a little better. This recipe makes 30, but you *will* have excess dough. As I went over a bit in the Reddit post, it'll be roughly double the dough you actually need. This is for two reasons (1) for some reason when we tried using smaller quantities, the dough just didn't come together. We have no idea why this is, could be our screw up, dunno and (2) having excess dough allows for some breakage - if you mess up, you can always toss the ball and start over :)
How much total Corn Starch does the recipe require? The video states to add 25 grams of CS "bit by bit" until the dough comes together and then to "add the rest". It doesn't make clear what the total amount should be.
Hi, this is the recipe we posted on reddit, and you can refer to this one if the video is not clear enough: Ingredients, Har Gow wrappers: Wheat starch (澄面), 225g. What the hell is wheat starch? It’s basically the by-product of making wheat gluten - flour is rinsed repeatedly in order to remove the starch, and the rinsing water is used to make wheat starch. It’s surprisingly pretty available online, owing to the gluten-free diet craze (wheat starch should be gluten free, but I’m not a doctor… please do more research if you have Celiac’s). There’s no sub for this, this is the basis of the dough. Salt, ½ tsp. Hot, boiled water (~80C), 350g. The hot water will slightly cook the wheat gluten, which gives the Har Gow its characteristic translucent look. Cornstarch (生粉), 25g. Wheat gluten doughs have a nasty tendency to tear and break… adding a bit of cornstarch helps give a bit of ‘stretch’ to the dough. Note that using potato starch or tapioca starch would also be totally fine here (potato starch is actually the most common). Lard (猪油), 8g. Lard not only gives a bit of richness to the dough, but also helps balance the taste of the wheat gluten. So in the end, it's basically 600~g dough for 60 har gow.
This dough is the hardest dough I’ve ever worked with. I swear everything will affect it. The moister in the air, on ur hands or lack there of. It’s ridiculous. I’ve made this dish more than 10 times and each time was different. Used a scale that measures to the 3rd decimal point too.
It IS a super difficult dough. I can't remember how many times I fucked up and ended up with painful shoulder and arms just trying to nail the shape. But keeping it moist is the key, and be generous with the oil. Or even just roll it out and wrap it, it'll still work and be tasty. We did it this way mainly because we want to show how it's done the traditional way.
Nice, Wow last time I went to search a recipe of yours you only had 125K subscribers. awesome . growing fast.. Ill be back to China soon they just opened back up for us!
Please help! I got a bamboo steamer and pressure cooked to sanitize it. But when I opened the cooker there was a strong chemical smell like paint thinner and glue. It even irritated both my eyes and nose. Could it be chemically treated or something? Or is it normal.
this filling style is very new to me the har gows i normally have are lightly seasoned whole prawns no added crunchy element... is this the standard recipe?
@@ChineseCookingDemystified oh alright thanks for bothering to reply really enjoying your channel and how u and your wife put in so much effort in sharing cuisine from different provinces! They are all so different so a deep thank you for all the work!
Just salt and stir is enough to make the shrimp crunchy? I thought in your previous siuw may video, we need baking soda? Why is this one different in treatment?
Good question, I also gave Steph a little bit of shade for that inconsistency ;) Both methods work, the big thing that makes for the crunchy shrimp's that rinsing process. Here using salt we rinsed for 15 minutes to get the same effect that salt+baking soda got us in 5 minutes. Har Gow is a bit lighter than Siu Mai and Steph seems to be super sensitive to the taste of baking soda, so she nixed it here. You can also use the salt+baking soda process from Siu Mai here, same idea :)
@@ChineseCookingDemystified I will try non baking soda method then. So the rinsing process is the deciding factor on crunchiness? Not the salt, Not the baking soda (baking soda is to speed up the process)?
I do think you'd at least need salt, but don't hold me to that :) But yes, the rinsing process is the deciding variable. You want the shrimp to look 'white' after rinsing, like 1:31 here or 2:48 in the Siu Mai vid: ua-cam.com/video/pXA2H6l-wiA/v-deo.htmlm48s
Those are cheung fun: ua-cam.com/video/cW8lJ45r8SE/v-deo.html They make them with beef in the video, but it's the same noodle and cooking process, just a different filling.
Many dim sum places (at least the ones I've gone to) serve Har Gows with whole shrimps inside as opposed to a mince like in yours. Whats the difference?
Just different style. Whole shrimp is relatively newer style if I remember correctly. When I was a kid it was either minced or a mix of a paste and a few shrimps.
@@ChineseCookingDemystified thanks for the reply. In the whole cost of buying it vs time invested in making it thing, buying it surely wins. But since i had some on hand it means i get to try another of your awsome recipes right away.
Hey guys, a couple notes:
1. In the outro, Steph mentioned that sometimes this's made with shrimp paste - what we mean by that is (obviously) not the fermented stuff, but rather the 'pasty' shrimp dumpling filling.
2. For rinsing the shrimp under running water, you should do it at the smallest stream your tap can go. As long as you get the water moving it'll be fine and this way it won't use that much water. Or you can soak the shrimp in cold water with an ice pack in it, swap the water a couple times once it got warmer.
3. Apologies that the color in the video got a little weird in some points. I was trying out something new (using the auto setting on the camera then using Resolve's 'Color Stabilizer') and... it was a mess. Big reason why this video's up a day late.
4. I know you might be asking 'why not just roll this out with a rolling pin'? Unfortunately, the rolling pin makes the wrapper too uniform - you want that thick side/thin side thing going on. The thick side holds the weight of the filling, the thin side gets pleats. It's tough to pleat otherwise.
5. Instead of cornstarch, you can use potato or tapioca starch. Wheat starch has the tendency to break, so that starch is used to help give it stretchiness.
6. Make sure the water is as close to 100C as possible so that it actually cooks the wheat starch! Actually having boiling water is definitely the best possible route.
7. I'm a complete and utter moron, it's spelled 'Myosin'. Can't edit it now. Gah.
That's all I can think of for now. I'm sure I'll edit this with a couple more in a bit
You didn't explain why your sink faucet sprays all over the place
We only really cook outside for videos and are lazy, mostly
I've made this years ago... it took me 3 days to find wheat starch. I also made it with shiitake mushrooms & shrimp bamboo shoots... it was not easy since I had no video or anyone to teach me! I was giving a recipe and asked to make it... after about trial & errors I got it made! This is a favorite I love to eat... your recipe is a lot easier than what I had. I will be making this for friends! Thanks very very very much for this recipe! I love your vids... I will become a patron when I able too. Thanks again!
I realy enjoy your videos. Ive learned a lot on how these foods are cooked since you are very meticulous on the process of preparing it. Great vids, thanks
How do you make that "shrimp paste" you are mentioning? Is it something similar to what it s found on shrimp toasts (that would be another awesome recipe to post, just suggesting :p)?
is that a special feature on your sink tap or
water the plants 2 in 1
Only that it points in the wrong direction.
LMFAOAOAO I DIED READING THIS
@@kathleenvillamil2520 "I DIED READING THIS" Then, like Lazarus, came back to life to post a comment. Isn't god great!?
After 6 beers I have the same feature on my penis.
I have eaten hundreds of Har Gow over many years. What I love about your channel is that it makes me appreciate the time, effort, and decades/centuries of tradition involved in these recipes, which on the surface seem like they would be very simple. Like your chicken feet video, I don't think I'll make these from scratch, but I'll now appreciate every Har Gow I eat that much more.
Yeah, making dim sum from scratch really made me started to appreciate the hard work, the time and the techniques a lot more. But you know what, we actually know some people that live in China and call dim sum "lazy people food" because "it doesn't require techniques and it's all made on an assembly line". I tried so hard not to throw the beer bottle in front of me over the table when I heard that.
Same! I can't even pretend to even imagine myself making this Yummy 😍but complex recipe 😱
That was the best tutorial I've seen for Har Gow. It always looked difficult (still does) but at least now I got clear instructions!
the wheat flour dough surprised me. All this time I thought it was translucent because they used rice flour.
And it's starch! That surprised me too!
It's starch not regular flour, potato starch can be used as an alternative as well however if regular flour is used then it won't turn translucent and it would be barely white.
Wheat starch is not the same as wheat flour. Most Asian grocery stores will sell wheat starch. Look for it online delivery if you cannot find locally.
@@rachelsmith3230 and it's mixed with potato starch! That surprised me even more
The wheat flour is actually regular flour minus the gluten. The gluten is extracted for other uses.
@0:34
i cant stop laughing when i first see streams of water squirting side ways
I wanted to write it as soon as I saw it 😂😂.
I know right? It was kinda distracting.
Thank you for these detailed authentic recipes.
I often hear people say that Chinese food in America is completely different from what's made in China, so I'm pleased to see how these dishes Should be prepared.
When you said "there's no substitution" for these wrappers a chill went down my spine... I'm willing to go the dough a try but I can only imagine the mess ups I will make. Should be fun eating my 2nd's whilst I perfect them. Thanks for another wonderful video...
This has to be one of the best Har Gow recipes that I've seen and just finished making. Following every step, I just made what I consider to be on par with Dim Sum restaurants. I failed many times with other recipes, particularly when it came to the wrapper. The only thing is I seem to have much more dough than filling, but it's no big deal. I just froze the balance and hope it can be recovered at another time. Great channel!!
I think they also ended up with way more wrapper than filling in the video. If you scale down the amounts for the wrapper it might get harder to knead it thoroughly, I suppose.
I've never thought of an oil cloth, this is a game changer for so many things, thanks!
Those dumplings are so pretty!!
One of the few reasons I miss Los Angeles is a Dim Sum house, the shiny carts and the grumpy ladies, all the noise and yummy bites.
The har gow are beautiful. I love it when you make the dim sum wrappers by hand.
Har gow is actually way better making by hand, it ensures the right kind of wrapper if you do the old press and swirl method~
I just wanted to say that i love your videos so much, im really happy to get a chance to try out all these dishes which i might not have been able to do otherwise in my entire life!
Amazing recipe. I had trouble wrapping the first time I tried as I obviously used too much oil to flatten and they wouldn't stick. Definitely going to give this a go again!
Wow …..this is so amazing I watched many momoo dough recipes but this on is great so much calm and looks easy instructions I understood with ease
Finally, Har Gow.. thank youu sooo much you guys just don't know how long I've waited this recipe from this channel. Really appreciate it.
Cheers, let us know if you end up making it. We already got reports of success. You don't have to pleat them, just folding up would work too~
i love all the cute bowls and generally cooking tools you show, it really makes the fantasy
Haha when I first started dating Steph she already had an impressive bowl collection. With the channel things've started getting a bit nuts lol. I do really like the set that we used to serve there though... Taobao's great!
Har Gow and Cheung Fun are my absolute favourite Dim Sum. ❤😍🥰
Very satisfying to just watch. I'm glad to find your channel. Please keep up the good work :)
“Undeniable pain to wrap”…. Understatement of the century….
But the results are worth it
I so APPRECIATE Dim Sum Restaurants!
Love Shrimp Har Gow. Me and my mom usually get this and pork su mai.
I would instantly order a cookbook if you made one :D
This is my first time ever watching this channel and my first impression is chef john from food wishes but for Chinese cuisine
Thanks for the recipe! Been waiting for this for a while. The wrapper flattening skill should get easier over time.
Having a really hard time rolling these out. I'm thinking not enough potato starch while I was kneading. Otherwise delicious 😋 the filling and the wrap. But was not looking pretty 😕. I wonder if I could add starch and re-knead it after it has been sitting for a long while........great recipe presentation thank you 😊
Thank you for your video! It make me appreciated how much hard work put into these food. I love cooking and still learning more from different chefs. New subscriber here😀
Dude, your sink broke
free shower while cooking ....
it's a special sink
A cool sprinkle for the Summer
Thanks you for your Har gao recipes 👌🤩👍🙏
the best instruction eith clear and authentic recipes..thank you..
can they be frozen
Unfortunately not... you can freeze the filling though. The dough would crack.
i think har gow is the holy grail of dim sum cuisine. just as beef chaofun to dai pai dong cooking.
You can make a gluten free/Celiac friendly version of this that is almost exactly the same as you would get in a restaurant!
The bulk of it is rice flour and some tapioca starch.
I have yet to try making it with Wheat Starch, i hear it is rather low in gluten but for my partner that has celiacs, I didn't want to risk it.
So this is what that guy from Uncle Roger was trying to do
Thank you for sharing your secrets, you have done very well
Much respect to you guys for being able to successfully execute such a difficult recipe! Question: I tried this recipe twice and both times, the skin was no good. The amount of water in the recipe turned the wheat starch into a slime instead of a dough. So, I ended up reducing the water, but even when the dough looked like that of the video, it had absolutely no elasticity. Making pleats aside, just the act of trying to close it resulted in cracks. Did anyone run into this issue and have a solution? Are there different grades of wheat starch or corn starch that have better stretchiness?
I wonder if you still care about this after a year...but I think I know the answer to your question. Mixing starch with water will indeed make a non-newtonian fluid, like you just described - very fluid but also crumbly. That is why they use boiling water instead of room temp. The boiling water partly cooks the starch as you stir it, which turns it into a proper dough. My guess is that your water wasn't hot enough or you didn't incorporate it fast enough.
Can you recommend a brand of wheat starch? Since most grocery stores in the US carry only whole wheat or regular wheat flour, it is difficult to find the wheat starch needed to make Har Gow.
Thank you. I gauge a Chinese restaurant by the Har Gow it makes (and the Hot Spicy Chili Oil they provide.) Fantastic combination. Yum!
that dough looks absolutely horrible to work with. big respect
Our restaurant serves a lot of har gow. We have a dedicated chef who only makes dim sum for us. There is nothing better than dim sum.
Wow cool! I absolutely love har gao and will try this. Wish me luck making the wrappers by scratch.
Good p.m do you have recipes with vegetable filling?,i have an allergy of seafood?
My only regret is that discovering this channel earlier thank you so much
Great recipe a taco press works well too, have you ever tried kneading the dough with a kitchen aid stand mixer?
This is so difficult. I just tried them. The dough and rolling is extremely hard. :( ugh, I’m defeated.
Would it be better in a standmixer?
Try Papa Fung's Kitchen on UA-cam. He has a video also that's super easy to make. This channel always does hardcore, authenticity but Papa's recipe is easy and made for home. He even uses canned bamboo shoots and just blanches them in hot water to make the flavor more delicate. I made them tonight with huge success. They were delicious. It did take me a couple of hours tho. Maybe scale his recipe in half. It yielded like 70pc. 😭 Trick is to not smash the dough too hard & make wrappers a few at a time while filling, instead of all at once, so they dont dry. Also keeping everything oiled & under plastic wrap helps. Good luck!
I tried Papa Fung , had to try 3 times to try to get the dough wrapper to work. But it didn't work to perfection. It dried out despite covering the bowl with a damp cloth and oiling the dough.
I always put ginger and garlic in mine sorry it’s so delicious
Nice! Finally you guys nailed this one
Cheers, definitely been a long time coming!
Your sink is iconic
This is such an awesome channel! Thank You!!!
How well do these freeze? Will the skins crack? I've seen frozen ones at the grocery store, but not sure if their skins are made of different consistency...
I wasn't able go out and buy shrimp. Is it possible to replace shrimp using a white fish fillet I found in the fridge? I'm not sure what kind of fish it is but after microwave it, it kind smells like shrimp. I also have shrimp sauce in the fridge, which I can use to make the fish shrimpy. Let me know if it is possible? Lol
Thanks your vedio im looking for knife for hargow
Can i get a link to get ?
Can you buy the pastry ready made from a Chinese supermarket ?
0:35 fixed your faucet ?
How cool - Har gow are the best!
Yeah I’ll just buy mine
Wow. This is an insane amount of work. I won’t complain anymore how expensive dim sum can be.
Honestly, Dim Sum is underpriced. It's an incredible feat of logistics that they can sell it as cheap as they do.
You're hot
Any substitute for wheat flour? I can’t find that anywhere where I live
Is vital wheat gluten the same thing as wheat starch?
First of all, thank you very much for the recipe.
So, this does not add up for me. I followed the recipe and ended up with roughly 600g of finished dough. If you sum up the weights for
the dough you end up above 600g actually. This is double the amount it should be.
In the video you also show that you end up with way more than 30 pieces (7 logs, each approx. 8 each).
Is is 20g per wrapper or is the measurement somewhat wonky? Thank you.
Hi, sorry to getting back a bit late. It should be ~10g per wrapper and totally makes ~60 har gow. Sorry for the confusion, we calculated that wrong when writing the reddit recipe.
@@ChineseCookingDemystified Thank you for the clarification.
I'm from Peru. Instead of Bamboo shoots or water chestnuts, what can I use??
Jicama or even a little cabbage tastes good in these.
Can you freeze them after you wrap? Then steam from frozen?
我哋英文唔好。但係真係好想學，好有誠意。住係日本，根本無茶樓，好掛住廣東，想食返家鄉味。可否請兄台加個中文字幕。萬分感謝。
Thanks. I love your stuff and even when it's too complex, I enjoy it for the entertainment and inspirational value. Now, serious question. You use "pork fat" and "lard" ---I thought they were the same thing? Apparently not. Please enlighten me. Thanks.
Cheers! Lard's rendered pork fat. You make it by basically cooking down chunks of pork fat for ~1 hour so that it turns into a cooking oil. There's tons of instructionals online but I'll throw ours into the mix ;) ua-cam.com/video/W9KXFgXQG70/v-deo.html
@@ChineseCookingDemystified xie xie ni! Do jie!
I want to cook this with my love in Norway
Can I use tapioca starch?
I tried this recipe yesterday...it was delicious 😋
Awesome, it's definitely not for the faint of heart, but if you nail Har Gow there's few things more satisfying :)
Thank for sharing .
is it possible to make a big batch and freeze uncooked ones, or will that make them crack?
That'll definitely make them crack :/ You could do that with Siu Mai though
Yas! I've been waiting!!!
Just a few questions:
How fast does one have to be, for the skins to not dry out? Because I imagine the plastic wrap can only help to a certain extend.
In the video it looked like you first portioned and flattened one log, then wrapped, then steamed. And then you'd continue the process log for log, while keeping the rest of the logs in a bowl with plastic wrap to prevent drying out? Is pleating the Har Gows of the last log considerably harder?
Cheers yeah I know this one has been a long time coming.
So for the video for filming purposes we *did* use one log then steamed. But as long as you cover in plastic wrap, it'll actually really help prevent it from drying out - though an airtight tupperware container's a little better.
This recipe makes 30, but you *will* have excess dough. As I went over a bit in the Reddit post, it'll be roughly double the dough you actually need. This is for two reasons (1) for some reason when we tried using smaller quantities, the dough just didn't come together. We have no idea why this is, could be our screw up, dunno and (2) having excess dough allows for some breakage - if you mess up, you can always toss the ball and start over :)
@@ChineseCookingDemystified Thanks a lot for the clarifications!!
My favorite dim sum
If you want to freeze them, at what point would you do this?
"Because we're not professional neither are you". Throwing some shade there I see. 😂
How much total Corn Starch does the recipe require? The video states to add 25 grams of CS "bit by bit" until the dough comes together and then to "add the rest". It doesn't make clear what the total amount should be.
Hi, this is the recipe we posted on reddit, and you can refer to this one if the video is not clear enough:
Ingredients, Har Gow wrappers:
Wheat starch (澄面), 225g. What the hell is wheat starch? It’s basically the by-product of making wheat gluten - flour is rinsed repeatedly in order to remove the starch, and the rinsing water is used to make wheat starch. It’s surprisingly pretty available online, owing to the gluten-free diet craze (wheat starch should be gluten free, but I’m not a doctor… please do more research if you have Celiac’s). There’s no sub for this, this is the basis of the dough.
Salt, ½ tsp.
Hot, boiled water (~80C), 350g. The hot water will slightly cook the wheat gluten, which gives the Har Gow its characteristic translucent look.
Cornstarch (生粉), 25g. Wheat gluten doughs have a nasty tendency to tear and break… adding a bit of cornstarch helps give a bit of ‘stretch’ to the dough. Note that using potato starch or tapioca starch would also be totally fine here (potato starch is actually the most common).
Lard (猪油), 8g. Lard not only gives a bit of richness to the dough, but also helps balance the taste of the wheat gluten.
So in the end, it's basically 600~g dough for 60 har gow.
How manu cornstarch did you used??????
Does this cook the shrimp also?
Perfect so much love love ❤❤❤❤❤
can i use tapioca starch instead of corn if i dont have it at my house.
Yes, absolutely.
Hi can I freeze them for future consumption?
Buenas noches por favor me indica los ingredientes,Gracias
is there an easier way to make this?
This dough is the hardest dough I’ve ever worked with.
I swear everything will affect it. The moister in the air, on ur hands or lack there of. It’s ridiculous. I’ve made this dish more than 10 times and each time was different. Used a scale that measures to the 3rd decimal point too.
It IS a super difficult dough. I can't remember how many times I fucked up and ended up with painful shoulder and arms just trying to nail the shape. But keeping it moist is the key, and be generous with the oil. Or even just roll it out and wrap it, it'll still work and be tasty. We did it this way mainly because we want to show how it's done the traditional way.
I think it’s time to call the plumbers my dude
I thought you said add baking soda to prawns to make them crunchy?
Nice, Wow last time I went to search a recipe of yours you only had 125K subscribers. awesome . growing fast.. Ill be back to China soon they just opened back up for us!
Please help! I got a bamboo steamer and pressure cooked to sanitize it. But when I opened the cooker there was a strong chemical smell like paint thinner and glue. It even irritated both my eyes and nose. Could it be chemically treated or something? Or is it normal.
Nobody tells me anything!
Can I use mixer for the dough?
use how much corn starch?
this filling style is very new to me the har gows i normally have are lightly seasoned whole prawns no added crunchy element... is this the standard recipe?
The sort with whole prawns is the a relatively newer HK style. You'll see the type we did here at Dim Sum restaurants points elsewhere in the PRD.
@@ChineseCookingDemystified oh alright thanks for bothering to reply really enjoying your channel and how u and your wife put in so much effort in sharing cuisine from different provinces! They are all so different so a deep thank you for all the work!
Definitely don't want whole shrimp - lazy version. Texture not the same.
Just salt and stir is enough to make the shrimp crunchy? I thought in your previous siuw may video, we need baking soda? Why is this one different in treatment?
Good question, I also gave Steph a little bit of shade for that inconsistency ;) Both methods work, the big thing that makes for the crunchy shrimp's that rinsing process. Here using salt we rinsed for 15 minutes to get the same effect that salt+baking soda got us in 5 minutes. Har Gow is a bit lighter than Siu Mai and Steph seems to be super sensitive to the taste of baking soda, so she nixed it here.
You can also use the salt+baking soda process from Siu Mai here, same idea :)
@@ChineseCookingDemystified
I will try non baking soda method then. So the rinsing process is the deciding factor on crunchiness? Not the salt, Not the baking soda (baking soda is to speed up the process)?
I do think you'd at least need salt, but don't hold me to that :) But yes, the rinsing process is the deciding variable. You want the shrimp to look 'white' after rinsing, like 1:31 here or 2:48 in the Siu Mai vid: ua-cam.com/video/pXA2H6l-wiA/v-deo.htmlm48s
I want to get myself a bamboo steamer where can I get one, I seen many online but not sure if it's all the same and if it matters which one you get
Online is fine! Ive had mine for over ten years and it works like new but im sure any asian market will have them
Hi, is there a substitute for lard in the dough? How about neutral cooking oil?
pig fat is not natural?
@@min_nari I said neutral as in neutral flavoured. Not natural. Please read my comment carefully thanks
Vegetable shortening
0:34 why your sink do that?
i was just searching for some food to do and i thought of my fav dumplings and thank god for u i can eat luxury
im full now lol
Where's the recipe for Shrimp rice noodle rolls? It's my favorite
Those are cheung fun: ua-cam.com/video/cW8lJ45r8SE/v-deo.html
They make them with beef in the video, but it's the same noodle and cooking process, just a different filling.
Many dim sum places (at least the ones I've gone to) serve Har Gows with whole shrimps inside as opposed to a mince like in yours. Whats the difference?
Just different style. Whole shrimp is relatively newer style if I remember correctly. When I was a kid it was either minced or a mix of a paste and a few shrimps.
Whole shrimp is the lazy way.
What size is the clever?
I love making ginger and shrimp har gaw but excited to try this version next time!
Can i use the wheat starch left over when washing the starch out of flour to isolate the gluten?
That's theoretically how its made, but I've never done it myself.
@@ChineseCookingDemystified thanks for the reply. In the whole cost of buying it vs time invested in making it thing, buying it surely wins. But since i had some on hand it means i get to try another of your awsome recipes right away.
Is there any substitute for the lard and the pork fat? It's kinda hard to get it in here
Beef fat might work or maybe chicken