If you’ve been to a dim sum restaurant, you’ve probably had har gow (a.k.a. ha gow, crystal shrimp dumplings). When done right, har gow can be a revelation: shrimp, paired with bamboo and/or water chestnut/jicama, enveloped in a thin, chewy, yet luscious, translucent wrapper that teases and leaves a person craving more.
‘dim sum’ Category
March 28, 2012 by brett
Category dim sum, main dish, Recipes, side dish, snacks | Tags: cantonese,chinese,corn-free,dairy-free,dimsum,egg-free,fingerfood,fish-free,gluten-free,peanut-free,sesame-free,treenut-free | 10 Comments
March 23, 2012 by brett
A popular dim sum dish, hom sui gok’s savory interior is enveloped in a wrapper that is at once chewy and luscious on the inside, yet every so slightly crisped on the outside.
Hom sui gok’s paradoxical texture owes itself to glutinous rice flour. When fried, glutinous rice flour does not react the way most things do in hot oil; it does not get crispy and hard, but in fact softens and stays moist. The minor but important addition of corn starch provides the contrasting, every so slightly crisp exterior (more…)