![]() ![]() Oil a steamer, place the har gau into steamer, cover, and steam for 7 minutes. Tap the sealed edge lightly your knuckle to give the dumpling its final shape. Press the top edge of the dumpling between your thumb and forefinger to seal tightly. Continue to form small pleats until the dumplings are completely closed. Hold the dumpling securely in one hand, then begin to form pleats with the fingers of the other hand. To form the dumplings, place 1 1/2 teaspoons of the filling in the center of each round and fold in half, forming a crescent or half moon. ![]() Press flatter with the broad side of the oiled cleaver to create a round skin 2 1/2 inches in diameter. Roll each into a small ball and press down with your palm to flatten it. Work with one and keep the others covered with plastic. Roll each piece of dough into a cylinder 8 inches long and 1-inch in diameter. Soak a paper towel in melted pork fat or peanut oil and repeatedly run a clever blade across it so that the blade stays oiled. To prepare the dumplings, before working the dough, oil the work surface. Place each piece in a plastic bag to retain moisture. Remove from the bowl, knead a few times, and divide into 4 equal pieces. Continue to mix until a ball of dough is formed. Add egg whites, flour, salt, pepper and lime zest and process just to combine. Process shrimp in the food processor until a paste forms. If the dough is too dry, add 1 teaspoon boiling water. Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced. (If an electric mixer is unavailable, mix by hand in the same order, pouring water with 1 hand, mixing with a wooden spoon with the other.) Add the lard and mix thoroughly. Take one dumpling wrapper, and use your finger to. Start the mixer and add the boiling water. Method In a bowl, combine the pork mince, diced prawn meat, chives, ginger, sesame oil, soy and fish sauce. To make the dough, in the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Remove the mixture, place in a shallow dish, cover, and refrigerate for 4 hours or overnight. Add the pork fat, water chestnuts, scallion, and bamboo shoots. Start the mixer and add, mixing thoroughly after each ingredient, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper. Place the shrimp in the bowl of a electric mixer. To make the San Xian Wonton filling, combine the shrimp, pork, chicken, minced, chopped, vegetable oil,, and water. Remove, dry with paper towels, and cut 2 tablespoons of fat into 1/8-inch dice. Remove, place in a bowl, run cold water over it, and allow to stand for several minutes. To prepare the filling, place the pork fat in the boiling water and boil until fully cooked and translucent, about 30 minutes. ![]()
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