HARKOW ( PRAWN DUMPLINGS)

To make these delightful and tempting snack,dim sum. it was indeed very time consuming.it must served hot to enjoy these wonderful flavour and delicious dimsum.once it cooled,the skin will be bit hard.Dip with the garlic chilli sauce.

HAR KOW (PRAWN DUMPLING)

Skin dough;
300g tang mein (wheat starch)
100g tapioca flour
1/4 tsp salt
400 -500 ml hot boiling water
1 tbsp lard or shortening

Filling;
300g diced prawn meat
100 diced fat meat
100g diced bamboo shoot ( blanced and squeezed dry )

Seasoning;
1 tsp salt
2 tsp sugar
1/4 tsp pepper
1 tsp sesame oil
1 tbsp cornflour
1/2 tsp chicken stock granules

Method;
1 . mix ingredients for filling with all the seasoning,chill for 2 hours.
2.Put tang mein,tapioca,salt into a big mixing bowl. Pour in hot boiling water and mix well.add shortening/lard and knesd into a pliable dough.roll into a long shape,cut into small pieces and roll into a thin round
3.wrap up 1 tsp filling with a pieces of skin and make into the shape of prawns dumping.steam at high heat for 5 minutes until cooked. brush with a litle cooked oil.serve hot.
Notes; when adding the hot boiling water to the flour mixture,indeed very hot,Use a wooden ladle to mix first,then have to use hand to  knead  it even it still hot,knead longer to get a smooth dough.

NGOH HIANG (MEAT SPRING ROLL)

 

Ngoh hiang ( meat spring roll) every family will make this ngoh hiang on any festive event.

Can be store in freezer,any time you want to eat, take out to deforzen and deep fry it. 

Every family have their own recipes for making this ngoh hiang.The basic ingredients is the same.

NGOH HIANG

Ingredients;

 1 sheet beancurd

1 kg minced meat

1 kg.small prawns, Shelled,and chop into fine paste

6 stalk spring onion, wash,sliced and chop finely

6 red chillies ,wash ,cut into two ,take out. the seed,sliced and chop finely

Seasoning:

1 tsp white peper powder

1 tsp chinese five spice powder

5 tbspful flour

salt and msg according to your taste

Method;

1.Mix all ingredients and seasoning well combined .

2.cut the bean curd sheet into 6 pieces,spread out the beancurd sheet,scoop in some filling, the end of beancurd sheet,put some flour paste,roll up tight.

3.Steamed till cooked,leave to cool.

4.Heat up oil,deep fry meat rolls till golden brown,remove and drain.serve with chillies sauce

 

CRISPY NORI ROLLS

Another dim sum,using nori sheet to wrap the filling, can make this crispy nori rolls earlier,steamed and store in the freezer. Take out to defrost first,then deep fry it.If you consumed after making,straight away deep fry,not need to steamed.

CRISPY NORI ROLLS
Ingredients;
200g ground meat
200g fish paste
3 waterchesnuts,peeled and chopped

Seasoning
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1 tsp chicken stock granules
1 tsp chinese cooking wine
1 1/2 tbsp tapioca flour
3-4 sheet,cut into 8 smaller pieces
some sesame seeds
1 cup oil for deep frying

method;
1.In a mixing bowl,combine minced meat and fish paste.stir one direction until well mixed and very sticky.Add in chopped waterchesnut,seasoning and stir well,chill in the fridge for 1-2 hours before using.
2.place a peices of nori sheet on a working surface,squeeze the meat paste into a small ball using hand,place onto nori sheet and roll up neatly.coat the two ends with some sesame seeds.
3.Heat up oil ,deep fry nori sheet rolls until aromatic and cooked.dish and drain.
4.Serve with chilli sauce or mayonnaise.

STEAMED SAO MAI

sao mai is a cantonese dim sum and is my youngest son favouirte.since I have the time and the ingredients.
I made some.

STEAMED SAO MAI

Ingredients;
400g  minced pork belly
200g fish paste or shrimp paste
6 waterchestnut,clean and peeled and chopped

seasoning;
1 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1/2 tsp chickenstock granules
1 tsp chinese cooking wine
2 tbsp tapioca flour
about 40 pcs wanton wraper

method;
1.combine minced meat,fish paste,salt and mix until very sticky.add in waterchesnut,seasoning and mix well.chill in the fridge for 1-2 hours before using
2.Trim wanton wrappers into round.wrap up some filling and shape into sao mai.Place onto a greased steaming tray.Repeats the same for the remaining wanton wrapper and filling.
3.steam over high heat for 10 mins or until cooked.remove from steamer and serve hot with chilli sauce or hoi sin sauce