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Mix the two flours and add around 160ml to 170ml boiling hot water. Use a chopstick to stir in the water. Mix well and cover with a lid, set aside for 5 minutes to 10 minutes. Add 20ml vegetable oil. Traditionally we use pork lard in the dough. You can choose either one. Deal with the dough when it is still warm.
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Step-by-step instructions on how to pan-fry frozen har gow: In a non-stick frying pan, heat one tablespoon of oil over medium heat. Carefully place the frozen har gow in the pan, leaving enough space between them. Ensure that the pleated side faces up. Add half a cup of water to the pan and cover with a lid immediately.
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Smash and finely dice some shrimp and roughly chop the rest. This helps give har gow the best texture. 3. Adding tapioca starch (or regular cornstarch) to the filling thickens it a bit and helps retain moisture that would otherwise escape as the dumplings steam resulting in a juicier dumpling filling. 4.
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Combine the ingredients of the filling with white pepper, oyster sauce, sesame oil, salt, and sugar, and let it sit in the fridge to let them bind as they settle. The har gow wrapper is made from.
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Adjust heat as needed to maintain simmer and set steamer in wok or skillet. Steam until har gow wrappers are translucent, about 7 minutes, or 9 minutes if steaming dumplings from frozen. Off heat, remove steamer from wok and let rest, covered, for 1 minute. Serve warm with black vinegar.
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Place a deep, medium-sized bowl upside down in a large pot or wok, fill with hot water, leaving around 8cm/3" of the bowl uncovered. Bring the water up to boil. Place dumplings onto a plate lined with baking paper and sit the plate onto the bowl. Make sure to use a plate that would fit inside the pot/wok used.
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Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 har gow into the steamer basket, leaving about an inch between each. Cover and steam.
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The dumplings may clump and stick in the pot of boiling water unless you carefully watch the pot and nudge the dumplings. Before cooking dumplings that have been frozen, partially thaw them by letting them sit on the counter for 10 to 15 minutes—the amount of time it takes to make dipping sauce and/or get the steamer going.
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Add a small amount of oil (either vegetable oil or lard) to the dough to make it softer and stretchable. 2. How to prepare the wrapper dough for the best result. Mix the wheat starch, tapioca starch, and salt in a mixing bowl. Add the boiling water and stir the flour vigorously until it forms a sticky dough.
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Prepare the filling. Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver). In a mixing bowl, combine whole shrimp, minced shrimp and all the other ingredients for the filling.
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Cut out a round with a smooth edged 3.5 inch cookie cutter. Squeeze the cuttings together and place back in the plastic bag with the rest of the dough. Add about half a teaspoon of the prawn paste to the dough round and top with a piece of prawn. Loosely fold the dough over the filling.
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Finely chop mushrooms, scallions, shallots, and bamboo shoots, if using. In a bowl combine shrimp with ½ tsp salt and 1 ¼ cup water. Stir well and set it aside for 5-10 minutes. This will remove the slimy texture and keep it crunchy. Dump the water and rinse the shrimp a few times then finely mince them.
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3. Roll into round balls and keep them covered and work with one at a time. 4. Flatten the dough with your palm. 5. Use a rolling pin to roll the dough out into about 4-inch circle, with the edge thinner than the center. The center helps to support the filling so it won't tear when you steam.
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Pour the seasonings over the shrimp mixture, and stir to coat evenly (PHOTOS 3-4). While the filling rests, make the wheat starch dough. In a bowl combine wheat starch, tapioca starch, and salt. Make a well in the center and pour in just-boiled water. Use a sturdy metal spoon to stir the ingredients together.
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