Har Gow Crystal Shrimp Dumpling

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Ingredients – Pastry

  • 60 g CAP BINTANG Wheat Starch
  • 40 g CAP KAPAL ABC Tapioca Starch
  • 15 g Chicken fat
  • 125 g Hot water

Ingredients – Fillings

  • 10 g CAP BINTANG Corn Starch
  • 250 g Shrimp meat
  • 30 g Chopped chicken skin
  • 8 g Chicken oil
  • 20 g Diced bamboo shoots (Optional)
  • 3 g Salt
  • 6 g Chicken powder
  • 11 g Sugar
  • 8 g Sesame oil
  • 4 g Shallot oil
  • pinch of ground white pepper

Cooking Method

Instruction – Pastry

  • Mix together all the dry ingredients and set aside.
  • Bring the water to boil and pour into the starches. Add in the chicken fat and lightly knead it with a spatula.
  • Close the bowl with a wet cloth to activate the starches.
  • Roll it out into thin sheets and wrap the filling up into a parcel.
  • Steam for 8 minutes and let rest for 5 minutes before eating the dumpling.

Instruction – Fillings

  • Mix all the ingredients together apart from the pastry and beat with a beater for 3 minutes and keep overnight.
  • Weigh about 25 g of mince and roll it into a ball. Reserve in the chiller.