Friday, January 7, 2011

Shrimp And Chives Dumpling (Kow Choy Gao)

Chives are an easy to find herbs,mostly available in most grocery market,you may also find they are for sale in small plastic pots.I have grown some in my backyard just incase whenever i need to use them,it is super convenient for me. I got this recipe from one of my Hong Kong friend, easy to make dish and can be store in the freezer for next day or anytime when craving for it,just need to take it out from the freezer,thaw and fry with a few drops of oil. Not only that, another good news is,actually the skin is meant for Shrimp Dumpling (Har Gao). Chives Dumpling is a very well known item in the dim sum restaurant's list. The only thing about the skin is, must be use right after made, i meant wrap either to steam or store in the freezer not to put for few hours,it will become harden.
Chives Dumpling aka Kow Choy Gao
             Dumpling :

A.         Wheat Starch            125   gm
             Tapioca Flour            50    gm
              Salt                             2    pinch

B.           Boil Hot Water        375   gm
               ( Pour the hot water to the above ingredients,mixed and combined become dough)

C.           Tapioca Flour             75  gm (add to to the dough 1st)
               Softening                    25  gm (add to the dough last)

               Filling :

               Chives                      180  gm (washed,dry it and trimmed into 1/2" lengths)
               Shrimp                         3   oz  (peeled, deveined and cut in 3-4 pieces each, add 1/2 tsp sugar) 
               Pepper Powder            3   dash 
               Salt                               1    tsp
               Soy Sauce                 1/2   tsp
               Sesame Oil               1/2    tsp 
               Corn Starch                 1    tsp                  

              Method :
  Knead the dough until smooth while it still hot,sprinkle wheat starch if the dough is sticky. Cut dough
  into small 20 pieces. Use palm to roll out into 8 inch cylinder. Always cover the dough with plastic or  
  towel to keep it soft. To make the wrapper into a round cycle is to sandwich the dough in between two  
  pieces of parchment paper and flatten it and roll it out. The wrapper should be 31/2 "wide.

  Scoop some filling in the middle of the wrapper. Fold pleats around the edge and then pinch to close,
  REMEMBER! do not let the filling or gravy to touch the edge of the dough. Place the dumpling over
  so that the pleats side below and gently flatten the dumpling with palms. Repeat with the dough and 

  Heat the skillet with 1 tablespoon of oil on medium to high heat, put the dumpling in to fry for 2       
  minutes each side. Let it turn slightly brown and add 1/3 cup water and cover the skillet with lid,reduce
  the heat and let it cook for 2 - 3 minutes, remove the lid and raise the heat to medium, gently use    
  chopstick to flip the dumpling till both side is brownish and dry. Serve while is hot.   


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