Esta es una exhibición prevé de cómo se va ver la receta de ''Har Kow' (Prawn Dumplings)' imprimido.

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

'Har Kow' (Prawn Dumplings)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 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

Direcciones

  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.