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Рецепт 'Har Kow' (Prawn Dumplings)
by Global Cookbook

'Har Kow' (Prawn Dumplings)
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Ингредиенты

  • 250 gm "tang mien" flour (wheat starch)
  • 3 Tbsp. tapioca flour
  • 1 tsp salt, mix with
  • 350 ml boiling water
  • 2 Tbsp. shortening
  • 300 gm prawns (shelled)
  • 50 gm suet - diced
  • 50 gm water-chestnut - diced
  • 1 Tbsp. minced chives
  • 1/2 Tbsp. salt
  • 1 Tbsp. sugar
  • 1/2 Tbsp. sesame oil
  • 1/2 tsp monosodium glutamate
  • 1 tsp tapioca flour
  • 1/4 tsp pepper
  • 1/2 Tbsp. oil

Инструкции

  1. Method:For the Skin: Combine both types of flours in a mixing bowl. Make a well in the centre and pour in boiling water. Stir quickly to mix with a small and short rolling pin. Cover and leave aside for 5 - 10 min. Add in shortening and knead until dough is smooth.
  2. Roll out into a tube. Lightly grease a cleaver and cut into equal pcs. Flatten each piece with the cleaver to a round shape. Place 1 tsp filling in centre of wrapper. Pleat to create a meat dumpling.
  3. Arrange dumplings on a greased steaming tray and steam for 5 - 10 min. Brush with a little oil and serve immediately.
  4. Filling:Steep prawns in 1/2 tbsp alkaline water for about 5 min then place prawns in a metal sieve and rinse in running tap water for about an hour. (This makes the prawns crunchy.) Dry the prawns thoroughly on a tea towel.
  5. Mix prawns with 1/2 tsp salt and 1/2 tbsp tapioca flour. Rub flour in well. Add in the rest of the ingredients and the seasoning ingredients. Refrigeratemix until it is almost hard.