China’s favourite Dimsum
Prawn Har Gao
Ingredients
200 gm Prawn*
5 gm Salt
10 gm Sugar
5 gm White Pepper
5 gm Chicken Powder
10 gm Potato Powder
5 gm Sesame Oil
15 gm Butter Oil
Dimsum Skin as needed
100gm Har Gao Flour
100gm Potato Starch
Hot water
Procedure
Place the peeled prawn in a bowl. Add salt, sugar, white pepper, chicken powder, potato powder, sesame oil and butter oil. Mix all the ingredients properly. Leave the stuffing aside for 15 minutes to marinate properly. Take half a cup of warm water and add Har Gao flour and potato starch in same amount and keep stirring the mixture. Add more water and flour if needed. Mix it until it turns into a soft dough. Take a small piece of the dough and make a round shaped Dimsum skin. Add a small amount of stuffing into it and seal the edges carefully. Steam the Dimsum for 3 to 4 minutes. Garnish the Dimsum with carrot and serve warm with red chili sauce or black bean sauce.
Beef and Chive Sui Mai
Ingredients
200gm Beef *
8gm Salt
12gm Sugar
10 gm White Pepper
10 gm Chicken Powder
20gm Potato Powder
5 gm Lemon Leaf
Orange Leaf 5 gm
5 gm Ginger
10 gm Green Peas
10 gm Carrot
10 gm Sesame Oil
Dimsum Skin as needed
200 gm Red Lotus Flour
Hot water
Procedure
Place the beef in a bowl. Add salt, sugar, white pepper, potato powder, lemon leaf, orange leaf, ginger, green peas, carrot and sesame oil to it. Mix all the ingredients properly. Leave the stuffing aside for 15 minutes to marinate. Take a small piece of dough and make a round shaped Dimsum skin. Add a small amount of stuffing into it and seal the edges. Steam the Dimsum for 3-4 minutes. Garnish the Dimsums with carrot and serve warm with red chili sauce or black bean sauce.
*Above recipes are for 200gm prawn/beef.
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