Os bolinhos de camarão, ou Har Gow, são uma das joias da coroa do dim sum cantonês. A sua magia reside na pele translúcida e elástica, que é delicadamente pregueada para conter um recheio suculento de camarão. Fazer a massa de raiz é um processo que recompensa, resultando em bolinhos com uma textura inconfundível.

Ingredientes

Massa:

  • 110 gramas de farinha de trigo
  • 220 gramas de fécula de batata
  • 300 ml de água fervente

Recheio:

  • 300 gramas de camarão fresco picado
  • 2 colheres de sopa de carne de porco picada
  • 1 cebolinha, fatiada
  • pitada de sal
  • 1 colher de chá de açúcar
  • 2 colheres de chá de amido de batata
  • 1 colher de chá de óleo de sésamo

Preparação

  1. Combine os ingredientes de enchimento, misture bem.
  2. Misture a farinha e o amido em uma tigela e despeje a água fervente. Amassar em uma massa, até ficar homogéneo e uniforme.
  3. Divida em 3 partes. Abra a primeira parte da massa, com cerca de 2 mm de espessura. Cortar círculos, colocar colher de chá de enchimento no meio de cada círculo, bordas molhadas, dobre ao meio e selar bordas, formar algumas dobras ou padrão (se quiser).
  4. Repita com a massa restante.
  5. Vapor em fogo alto por 7 minutos.
  6. Sirva com vinagre doce chinês e cebolinha.

For our dim sum lovers around the world, here’s how you can make these delicate parcels at home.

Crystal Shrimp Dumplings (Har Gow)

Har Gow are a true icon of Cantonese dim sum, instantly recognisable by their beautiful, translucent skins and plump, pink shrimp filling peeking through. The “crystal” wrapper is what makes these dumplings so special; it’s made from a unique dough of wheat and potato starch, which gives it a distinctive soft, chewy, and slightly sticky texture when steamed.

The key to a successful Har Gow lies in the dough. It can be tricky to work with, as it’s quite delicate, but the result is well worth the effort. It’s essential to use boiling water to create the correct texture and to work quickly, keeping any dough you’re not using covered with a damp cloth to prevent it from drying out. The small amount of minced pork added to the filling is a traditional touch that adds moisture and a subtle richness, making the shrimp filling even more succulent.

These dumplings are traditionally served as part of a dim sum spread, but they are a fantastic appetiser or light meal on their own. They are best served hot, straight from the steamer, with a side of sweet Chinese vinegar or a simple soy dipping sauce. The intricate pleating takes practice, but even with a simple sealed edge, they will taste just as delicious.

Ingredients

Dough:

  • 110g plain flour
  • 220g potato starch
  • 300ml boiling water

Filling:

  • 300g fresh prawns, chopped
  • 2 tbsp minced pork
  • 1 spring onion, sliced
  • Pinch of salt
  • 1 tsp sugar
  • 2 tsp potato starch
  • 1 tsp sesame oil

Method

  1. Combine all the filling ingredients in a bowl and mix well.
  2. In a heatproof bowl, mix the flour and potato starch. Pour in the boiling water and mix with a spoon or chopsticks until a shaggy dough forms. Knead on a lightly floured surface until smooth and uniform.
  3. Divide the dough into 3 parts. Roll out the first part of the dough until it is about 2mm thick. Cut out circles, place a teaspoon of filling in the middle of each circle, moisten the edges with water, fold it in half and seal the edges, forming a few pleats or a pattern if you wish.
  4. Repeat with the remaining dough and filling.
  5. Steam over a high heat for 7 minutes.
  6. Serve with Chinese sweet vinegar and sliced spring onions.