1/17/2024 0 Comments Steamed shrimp dumplingsThe most tricky part will be the wrapping part. There are 4 core components to making dumplings: prepare the filling, make the dumpling dough, wrap and finally, steam. I've tried, the filling end up being a little grainy and separated. Simply dicing the prawns into a mince-like paste will just not cut it. You've got to crush the prawns a few times to get that nice paste consistency. More work is involved using this method as only a few can be crushed at a time into a paste. If you don't have a food processor, you can adopt the OG traditional technique by crushing the prawns with a Chinese cleaver blade. They're just like the normal rolling pins but much thinner which is ideal for rolling out dumpling skins. you can buy dumpling rolling pins from most Asian supermarkets. It's easier to work with a small food processor when blending small quantities of ingredients. You can use a larger food processor if doubling or tripling the recipe. This is because this recipe is using only 300g / 11oz of prawns. Note the emphasis on 'mini' food processor. This is why in the recipe card below, I've put down the estimated blending time. This is key to juicy har gow success!īear in mind, over blending is a no go either (will turn gummy). One thing in common: they have all been quickly blended into a paste before cooking. Have you tried Asian pork/beef/fish balls (think, special pho, hot pot, noodle soups etc)? They all have that almost bouncy yet juicy texture. To produce that juicy prawn filling just like those at yum cha restaurants, the secret is to blend the prawn filling into a paste. You'll need a dumpling rolling pin (otherwise, a normal large one will be fine too), a steamer or bamboo steamer baskets and a mini food processor.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |