The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!
- Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
- Mix until springy.
- When cool enough to touch, knead a few times on an oiled surface.
- If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
- Then knead on an oiled surface until springy.
- Cover with a damp cloth and set aside.
- Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
- Refrigerate for 30 minutes.
- Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
- Roll out each piece into a thin round.
- Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
- Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
- Serve with a spicy chili sauce or soy mixed with hot mustard.
Made these for dinner using a vegetable filling, this dumpling dough is the same as restuarants. Fantastic. I made the dumpling much bigger because I made them for a meal. Just cooked them a little longer. I am addicted to these.
excellent filling. i found the dough to be a bit chewy when steamed. So, for the second batch, i dropped them in boiling water for a few minutes and the dough was much better . thanks for sharing :)
These turned out great. I used minced chicken instead of the shrimp and added grated ginger and rice vinegar to the mix. I had some trouble with the dough. I had to add extra flour to get it 'springy' and as a result I think I didn't get exactly the right texture. Regardless, they were delicious. I steamed them with some baby bok choi and made a dipping sauce of equal parts rice vinegar and soy sauce. Thanks Bergy!