Using the steamer part of my saucepan set is another option as would be using an electric steamer.Ī comprehensive list of the equipment used to make this recipe is included in the main recipe card below. They are easy, quick to clean and balance perfectly on my medium sized saucepan. I prefer to use bamboo steamers lined with parchment circles. Stir well and put in the refrigerator for 30 minutes marinated. Add the ginger, spring onion and water chestnuts, pepper, oyster sauce, sesame oil and corn starch to the paste. There are various options for steaming the dumplings. Add egg whites, sugar and salt to the shrimp paste and stir the mixture in one direction until it forms a sticky paste. Use the straight side rather than the fluted unless you are very talented at matching up the flutes.
I would highly recommend tracking one down.Īfter some experimenting with the various sizes of cookie cutters which are included in my little set, I determined that the 3″ cutter (or red/2nd smallest) was the perfect size for these dumplings. It was only a few quid and it is way easier to use than my super heavy marble rolling pin. I own a small nylon rolling pin purely for the purpose of making dumplings. The dough will not stick but flour will change the texture of the dough. Whether you choose to roll out your dough on a wooden board, plastic chopping board or your counter top, DO NOT flour the surface. You don’t want to lose water to evaporation and mess up the quantities. Boil more than you need then measure it once heated. In the meantime, boil the water in a small saucepan. If you don’t have kettle you should buy one immediately. Equipment Notes for Tofu Crystal Dumplings For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer. Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated.
#Har gow recipe free
To ensure that the recipe is fully gluten free, ensure that the soy sauce used is a gluten free variety. I believe that cornflour is the nearest 100% gluten free substitute and so I would use cornflour with a little xantham gum if the wheat starch cannot be used.
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