點心師傅教你整蝦餃 | 源哥 | 用心點心【第01集】

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【大師教路：完美蝦餃秘笈】資深點心師傅阿明叔親身示範製作蝦餃嘅秘訣。由揀蝦、調餡、搓皮到包制，40年功力全部教哂你。跟住佢嘅步驟，喺屋企都可以整出餐廳級數嘅靚蝦餃！
材料（蝦餃皮）
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澄麵 1碗
生粉半碗
滾水 16兩
材料（蝦餃餡料）
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蝦仁 1斤
肥肉 1兩（切幼粒）
笋絲 1兩
生粉5茶匙
胡椒粉0.5茶匙
鹽 1茶匙
雞粉 3茶匙
砂糖 5茶匙
生油 1湯匙
麻油 1湯匙
餡料做法
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將蝦仁加入鹽、胡椒粉和生粉，搓至起膠。
再加入雞粉、砂糖、生油、麻油、肥肉粒和笋絲，拌勻。
放入冰箱冷藏待用。
皮料做法
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先將澄麵1碗中加入少許生粉（約半碗生粉）。
將滾水16兩倒入澄麵，攪拌均勻，並迅速加入剩餘的生粉，繼續攪拌成光滑麵團。
再用拍皮刀將麵團放在木板上，搓成長條，切成小丸，再拍成薄皮。
包入適量餡料，放入蒸籠，用大火蒸4-5分鐘即可。
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[Master's Guide: Perfect Har Gow Secrets] Veteran dim sum chef "Yuen Gor" demonstrates his expertise in har gow (shrimp dumpling). From shrimp selection to filling preparation, skin making, and wrapping, he shares his 40 years of experience. Follow his steps to make a restaurant har gow at home!
Ingredients (Dumpling Skin)
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Wheat Starch 1 bowl
Corn Starch 1/2 bowl
Boiling Water 16 taels
Ingredients (Filling)
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Shrimp 1 catty (600g)
Pork Fat 1 tael (38g, finely diced)
Bamboo Shoots 1 tael (38g)
Corn Starch 5 teaspoons
White Pepper 0.5 teaspoon
Salt 1 teaspoon
Chicken Powder 3 teaspoons
Sugar 5 teaspoons
Cooking Oil 1 tablespoon
Sesame Oil 1 tablespoon
Filling Instructions
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Mix shrimp with salt, white pepper, and cornstarch until sticky.
Add chicken powder, sugar, cooking oil, sesame oil, diced pork fat, and bamboo shoots. Mix well.
Refrigerate until ready to use.
Skin Instructions
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Mix wheat starch (1 bowl) with corn starch (about 1/2 bowl).
Pour in 16 taels of boiling water, stir quickly, and then add the remaining corn starch. Mix until a smooth dough forms.
Roll dough into long strips on a wooden board, cut into small pieces and flatten each piece.
Fill with prepared mixture, place in steamer, and steam on high heat for 4-5 minutes.
Alternative names:
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蝦餃 (Har Gow / Ha Gao / Har Gau / Ha Gaau)
Shrimp Dumplings
Crystal Shrimp Dumplings
Prawn Dumplings
Brief description:
A traditional Cantonese dim sum dish consisting of translucent pleated dumplings filled with shrimp. The wrapper is made from wheat starch and tapioca starch, giving it a distinctive crystal-like appearance when steamed. The filling typically contains shrimp with bamboo shoots, pork fat, and seasonings.
Historical note:
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Har Gow originated in Guangzhou (Canton) and is considered one of the "Four Kings" of dim sum, along with Siu Mai, Char Siu Bao, and Egg Tarts. It's also used as a benchmark to judge the skill of dim sum chefs, as making the wrapper requires considerable expertise - it should be thin yet sturdy enough to hold the filling, translucent after cooking, and pleated with at least 7-10 folds.