Sunday, March 23, 2008

Har Kow

Bought a kilo of prawns from the market this morning. Used abt half to make kar kow for the family. This time don't know why the skin after steaming break very easily. Maybe because I rolled the skin too thin. But then I don't like my har kow to have thick thick skin. Haiz...

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Fillings: (I used Yochana's recipe for the filling)
300 gm prawns, shelled, cleaned wiped dry and chopped
50 gm bamboo shoot or water chestnut dice fine (I omitted this)
1/4 tsp sal
1 tsp chicken granules/powder
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp pepper
1/2 tbsp corn flour (to be added last)

Mix all ingredients together.
(Note: Instead of chopping the prawns up, I used my KA with the K-beater to mix the ingredients till the prawns has broken up to the size I want.)

Skin:
150 g wheat starch
70 g potato starch
200-220 g boiling hot water (make sure it is boiling)

Mix both flours in a mixing bowl. Pour boiling hot water into the flour and mix well into a dough. Put dough onto the working area and knead further with some extra potato starch until dough is ready to be used. Take a small piece of dough and roll it out into a round shape. Put some filling and wrap up. Steam har kow for 6 mins at least to make sure the prawns are cooked. Remember to oil the plate or the paper you use to line the tray or bamboo steamer to avoid sticking.

29 comments:

Kim said...

Looks really yummy. Must taste yummy too.. so much prawns!!

Anonymous said...

hello, you can shape the har kow so nicely! can you show how to pleat the edges pls? would you mind sharing the recipe? thanks

amandalwh said...

Yummy!! Those are beautiful looking, best thing about homemade = more of ingredients u like, less oil, sugar and salt. :D u are very experienced in making these, they are all of the same shape! very pretty...

Amanda

Anonymous said...

Baking Mum

Looks really yummy yummy....

Do u mind to share the recipe?
Would like to try it out....

Janice

Hugbear said...

To all who wants the recipe, I will be sharing it shortly. As to how to shape it, it is almost like how you would shape a guo tie except that har kow is rounder in shape. Actually very difficult to put it down in words how to shape it. Let me see if I can do something abt it.

Yuri said...

Omg, it's my girl's favourite dim sum item. If she sees this, she is so going to ask me to do it! Thanks in advance for the recipe!

Rei said...

Hi Lee Lee, never mind about the skin! Still looks good to me. Yummy!

petite fleur said...

Hi Lee Lee

Look forward to the recipe. This is my favorite dimsum.

Mei
aka penguin
(in case you don't know who this is)

Anonymous said...

Hi Lee Lee

Sorry, a silly qsn for u, chicken granules, is it also call chicken stock?

tim sum fan

Hugbear said...

Hi tim sum fan, yes the same that you will use to make chicken stock but in powder or granule form and not in the cube form.

KWF said...

Lee, your har kow look like those served in tim sum buffet *yum yum* Can I have some please?

jiahui said...

Dear Lee Lee,

Can I ask what wheat starch is?
Is it just normal flour?

petite fleur said...

Thanks Lee Lee...I'll be making them soon.

Hugbear said...

Hi Jiahui, wheat starch is not normal flour. There are many brands of wheat starch available in the market and here is a link of how some of the packaging look like. http://www.3eagle.com/wheat_starch.htm

Hugbear said...

Hi Petite Fleur, do share with us how yours turn out ok.

East Meets West Kitchen said...

Mmmm, you make me want to try making this soon! Yours look so lovely!

Hugbear said...

Thanks Vi, try it lah.

Anonymous said...

hi hugbear, definitely hope you can show how the shaping is done. thanks a million

SillY said...

Hi HugBear,
I wanna thank u so much for this recipe..I had been seeking it long till i found ur blog. I really did it for the skin. Cool. But it is a big thick for the 1st round. Later onwards, it was a success. Juz the shapes look kind of weird. No skills but still can do improve. Hehe..Thanks a lot...a lot..

black lavender said...

hye hugbear..
nice work..i'm going to try dis recipe but my problem..i can't find wheat starch..since i'm malay girl n from m'sia..i don't know where to find dis starch..what its called in Chinese??i find its in few local chinese shop..but they don't know which flour i'm looking for..if i can't find its..can u suggest me..which flour can i use?

Hugbear said...

Hi Black Lavender, the Chinese name is called 'Teng Mian Fen'. I am not sure how easy it is to get it from supermarket in Malaysia. In Singapore, we usually can find it easier from supermarkets, provision shops or shops that sell baking stuff. I am afraid there is no substitute for this flour.

Anonymous said...

thanks hugbear..finally after asking a few chinese frend,,i found that type of flour form chinese town in my hometwon..i will try this recepi..before i used skin made from all purpose flour n salt water..the result is not good becoz the skin is thck n hard..n chewy.._black lavender

Sanrio3138 said...

Hi Hugbear, tried your Har Kow today. Thanks for the recipe :D Overall, it's taste good expect my wrapper is a bit hard ^o^ Also, would be great if you could take pictures of the steps to pleat the wrapper when you make this again ^.^

chumpman said...

Baking mum, the more I read about your recipes, the more I'm impressed. How come the homemade looks as good as in restaurant ? You are amazing

Hugbear said...

Thanks Chumpman.

Anonymous said...

hi bakingmum, tried your recipe yesterday (I halved the recipe) ... haiii... total failure, the skin was tough, chewy and the colour, its not whitiesh & yummy like yours. Mine is totally translucent and doesn't look appetizing at all. Not to mention the pleating .. disaster! Need help, pls advise... thks!!

Hugbear said...

Har kow is not an easy dim sum to make. Make sure the water is really boiling when you pour it into the wheat flour (Teng mianfen).

Anonymous said...

Hi Lee Lee,

What is the different between Har Kow and Crystal Prawn Dumplings?

Thanks,

Mui Sim

Hugbear said...

Mui Sim, they are the same. Har Kow is the direct translation from Cantonese.

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