Ha Gaw

Wednesday, March 24, 2010

This cute little clear dumpling it a very popular Chinese item at every Dim Sum house. Maybe because it look nice with it transparent skin or maybe it the love for shrimp that makes it so popular! Whatever it is, this is a very easy and yummy dish to make…not to mention pretty to look at. It does take a little patient while you’re pleating it, but it so worth it when you see the finished product.

For me personally I just love the way it look! It just looks so pretty and delicate. And that it precisely what it is too...very delicate to work with. If the flour is not mix with hot boiling water it will fall apart when you try to work with it like an overcooked fragile pastry. Therefore, it is very crucial to follow the direction down very details. Beside this point, I really do enjoying making this dumpling. I like how pleating these tiny things relaxes me. It feels like I am in my own little serene corner and just concentrating….blocking out all the noise and crying baby! Well at least for that 30 minutes it takes to get it done.. 


1 1/4 Cup Wheat flour
2 Tbsp Corn Starch
1/4 Tsp Salt
1 Tbsp vegetable oil or lard
1/2- 3/4 Cup hot boiling water


1 Pack Jumbo Shrimp
½ Cup of bamboo shoot
1 Tbsp of corn starch
1 to 2 Table spoon of soy sauce (add to taste)
½ Tsp of dark soy sauce (optional, it for color)
½ Tsp of kosher salt
½ White pepper
1 Tbsp of Chinese rice wine
1 Tbsp sesame oil
1 Egg white


1. Peel and devein the shrimp.
2. Add the corn starch, oil, wine, egg white, both soy sauce, salt, pepper and message it together with the bamboo shoot. Let it marinate for at least 45 minutes in the refrigerator.
3. When the shrimp done marinating start the skin wrapper.


1. Bring water to boil.
2. Shift together dry ingredient such as wheat flour, cornstarch, salt.
3. Make a well and add the hot water slowing and using a wooden spoon blend well. Do not pour at once, do it until dough soft and pliable.
4. Blend until it is pliable.
5. Wet a hand towel and cover the dough to keep it moist and soft.
6. Now make a quarter size balls and put it in the tortilla presser and press.
7. Remove and slowly pleat the from left to right, one over the other.
8. Put the shrimp filling inside and bring the back to close gently. Pinching the side flat.
9. Make sure to spray the bamboo steam with Pam spray first so that it won’t stick.
10. Place the ha gaw in bamboo tray and steam for 8 to10 minutes or until it turn transparent and the shrimp is pink inside.

*If it is not transparent or clear maybe because it too thick or while it hot in the steamer it tend to be less clear.


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