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Chive Har Gao Dumplings

A visit to your favorite dim sum restaurant; will find that this is one of those dishes you see on practically every single table. A Chive Har Gao Dumplings recipe shared with me by a Chinese co-worker who’s grandmother made these for family celebrations.


Posted By: Deirdre K Todd
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Prep Time: 50-60 minutes | Cook Time: 10-15 minutes | Ready In: 70-75 minutes
Ingredients: Print   Add to cart
US Metric

Filling:

Water as needed

Salt, as needed

1/2 lb. garlic chives, 1/2 inch lengths

4 oz. shrimp, peeled, deveined, chopped

2 stalks green onion, chopped, green parts only

1 egg white, beaten

2 tsp. oyster sauce

1 tsp. cornstarch

1/2 tsp. Aloha shoyu

1/2 tsp. toasted sesame oil

1/8 tsp. white pepper

Dough:

1 1/4 c. wheat starch, additional, as needed

1/4 c. tapioca starch

1/2 tsp. salt

1 c. boiling water

1 tsp. vegetable oil


Cooking Process:

Filling: In a large mixing bowl; prepare ice bath; set aside. In a large saucepot over medium high heat; bring salted water to a boil. Blanch chives for 1 minute. Immediately place in ice bath. Squeeze all moisture out of chives Transfer into a mixing bowl with remaining ingredients. Refrigerate until ready for assembly. Dough: In a mixing bowl; sift wheat starch, tapioca starch and salt. Add boiling water and oil. While dough is still hot, turn dough onto work area dusted with additional wheat starch. Knead until smooth, adding wheat starch as necessary. The dough should be soft but not sticky, smooth and pliable. Divide dough in half and roll each portion into a ¾-1-inch cylinder. Cut into approximately 30, 1-inch pieces. Roll with a rolling pin into desired thickness. Dough should not be thick, but not too thin. Cover with a slightly damp paper towel to keep from drying out. Dumplings: Heat water in a steamer over medium high heat. Line steamer baskets with parchment paper rounds. Spoon a tablespoon of filling into the center of dough circle, keeping it from touching edges of dough. Pinch edges of the dough together very firmly creating a triangular form. Repeat with the remaining dough and filling. Arrange dumplings 1/2 inch apart in prepared basket. Steam 6-7 minutes, replenishing water as needed. Transfer onto serving plates. Serve with favorite soy dipping sauce. Optional to prepare like gyoza (browning before steaming in an oiled skillet). Serves 6-8.

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