【田园时光美食】虾饺Shrimp dumplings(har gau)

视频里的番薯粉可以用菱粉（树薯粉Tapioca）代替效果更好

[@fongvoonyuke9382]

老师，在您的详细指导下，我第一次做水晶饺就成功了。非常感恩有您❤

[@toshiyukisuzuki7610]

What a very generous chef.... she must ve doing this delicious recipe for her loved ones. 謝謝☺

[@chansukyee6684]

心靈手巧、妳的家人真有口福！

[@valentinosiaoeh8741]

Chan Suk yee e

[@thierrybedue2016]

I always want to learn how to make those delicious har gau , thanks for sharing.

[@dchan0703]

Thank you so much for this recipe and video. I have tried others and they all failed on the wrap ratios. I was about ready to give up until I saw your video and recipe. Your ratio of 1/2 cup for flours and water was exactly the right consistency for the wrap. Kudos to you. Wishing you continued success.

[@zhul327]

謝謝田園，今天跟著你的方式很成功。😊

[@nashvillerealestaterocksta4333]

Mesmerized while watching and learning how to make Shrimp dumplings. Gonna try this recipe.

[@MrCaveman77]

They look awesome!! Going to try this recipe this weekend thanks

[@zenalu9568]

非常喜欢大姐你 心灵手巧

[@latinladi21]

Beautiful easy to follow recipe. Thank you🙂

[@morokiya55]

Thank you. Great teacher.

[@RhaineEDaize]

I find the technique even more beautiful than the dish itself.. Thank you so much for Sharing..

[@drendee]

A great and instructional video and a wonderful recipe. Thank you so much for sharing !!!!!!!

[@MsCnck]

Very happy share with you, thank you for your visit

[@miliv1910]

It's awesome!! Thank you so much for your recipe!!! Love

[@user-if3wy1fw8d]

These are so nice! My favorite har gau so delicious...Yummy food. I love your videos Channel. Thank you so much😄

[@minhto2821]

Jenny Yuk Ling 玉 玲 Wong 王

[@qianlei2753]

谢谢田园老师！我今天做了，非常非常非常成功！我的澄粉可能是吸水性太好，我一共加了差不多快1整杯沸水才拌成了理想状态。谢谢你分钟怎么包的具体手法，很好操作。好喜欢你的视频！又实用又漂亮！谢谢！

[@chengzheng21]

我试了下 觉得第一那个虾仁要处理下 加蛋白另外要摔打 要不然口感不Q 蒸完比较干 第二可能不用放香菇 谢谢

[@user-vn7qd6zw6s]

終於知道如何簡單做出水晶蒸餃的方法!改天一定要試試

[@shannayardley2385]

Awesome you make it look so easy. Thank you

[@angelayin4623]

色香味俱全

[@zifanwei2967]

老师刀功了得👍🏻

[@zmjudy2536]

照着做非常成功

[@laurenpuah8933]

Hi teacher. Did u use sweet potato starch or potato starch cos u listed both these 2 in your video? I like to try but please let me know which to use. Also is tapioca starch and tapioca flour the same? Thanks a lot

[@shezawi26]

Finally an easy dough, thanks.

[@nancynguyen86]

I really love ur videos ... Everyday keep looking more n more,hahaha Thank u so much!

[@s79630000]

以非專業來說講解的很棒 製作餡料的重點都有講到 但真正的蝦餃皮是用澄麵跟太白粉製作 然後用拍皮刀下去拍皮 才會比較薄 包的摺數約11～13摺這樣

[@foodboi2046]

Thank you. I will try it! Is there a sauce that is served specifically with har gow? Or just the typical hoisin and chili?

[@Dr.Fahadsaleh]

very good I was looking for this Thank you so much

[@jleeproductions]

Looks very straightforward. Will try this out.

[@eddiet4708]

Those are some gigantic har gau, pretty sure you won't see those size when ordering at a restaurant Thanks for the upload.

[@felicefransisca]

Love to eat this dumpling 😋😋😋😋😋

[@nilaandrews4026]

wow. very efficient hands and yummy recipe.

[@panpan2480]

就是喜欢简洁明了的视频,😘

[@lbleung8483]

Xiaoyun P

[@tracylo9149]

大姐您好，我本人超愛看您的video，謝謝您這麽的用心。我最近因為孩子愛吃港式点心的山竹牛肉丸，可否請大姐您教我，謝謝您。

[@suyang4505]

Must I use a starch mixture? Or can it pass using just flour starch?

[@trinitizer84foru]

Looks delicious. Im going to try that today ty

[@MsCnck]

good luck!

[@cookingdolls8606]

Where do we see your instructions for Har Gau? Thanks

[@vangiewillis6272]

Thank you for a quick response...looking forward to your gluten free recipes.

[@denisemorgan7054]

very nice chef thank you

[@linkaiwang1451]

视频很棒，但是这个背景音乐听起来好压抑啊

[@goodbye8090]

Looks so delicious

[@jordleroy4533]

Are the mushrooms cooked then chopped or are they just cleaned and chopped

[@chirinemassoud4645]

Thanks for the recipe , delicious . I was looking for this particular dough recipe that comes transparent when it steames , is this the same recipe for gyosa? I mean can we also pan fry the bottom?

[@MsCnck]

This dumpling can't be fried in a pan

[@user-kx2dz3pq9t]

請問加豬油是有什麼公用嗎？

[@yaqinli7868]

请问这个面团需要xin吗？

[@RyanCook0608]

我的天， 现在我要吃很多 har gau。 OK this Saturday i have to go Yum Cha !

[@Nguyengj]

request make Chinese green onion bun, usually in the bakery lol. If you been to 85degree restaurant in OC you know what i mean Wink wink!

[@lschan9242]

你好 想请问 包好的虾饺 如果不要立刻食用 可以雪藏几天？

[@MsCnck]

这个最好现做现吃

[@tuminikeysha1998]

Now i want to try...

[@arianatrinidad2726]

Would it be okay to use a normal steamer than what is used in the video ? If not then what's the specific name for it ?

[@MsCnck]

you can use normal steamer.

[@joycetsui3967]

请问可以用超市里买的frozen cooked prawn吗？瑞典很难买到生虾子

[@MsCnck]

可以的

[@hongwang7875]

是澄面和番薯粉吗？

[@zikonguyen]

Hi, my har gau dough get harder . Because it is not enough water or because I put too much oil in the cover dough ?

[@MsCnck]

Ziko Nguyen Add a little more water

[@vanesciasufian6598]

my lecturer teach me with the kneading technique, we knead the shrimp until sticky, without chopping or cutting it into small piece. but it takes a very long time, for a professional dimsum chef like my lecturer, he took around 20-30minutes kneading it by hand.

[@KhoanVong]

Not bad.不错。

[@MsCnck]

谢谢

[@zhenwang7083]

Khoan Vong ’”

[@user-hs2vy2ed5k]

澄粉是什麼?

[@gwenlucky4448]

哇塞，这也能自己做！

[@philipfeng1667]

谢谢

[@anitacuby1123]

Hi I going to make this but I don't hv potato starch cn use tapioca?

[@MsCnck]

Tapioca is the best choice

[@racqueljadery5523]

thank you so much. I have always wanted to learn this. Thank you

[@user-hs2vy2ed5k]

什麼是淀粉?

[@mzzcon]

I like your recipe. I wish you could show us what it looks inside once it's cooked.

[@MsCnck]

Thank you for your visit. But this video has been uploaded and it can not be edited. In the future, I will try to show more details in the vedio as you suggested.

[@suwenrathnayake4804]

any substitutes for potato starch and wheat starch please

[@filalileila]

beautiful

[@missqueen23]

look good

[@user-oh1cv4kk8o]

你好啊，十分喜欢你做的，请问用土豆淀粉可以代替番薯粉么？

[@MsCnck]

最理想其实是菱粉，土豆淀粉也可以。

[@chefang3514]

田园时光Garden Timekm homemade cuisine .

[@rainbowdream72]

想请问一下，您在视频里示范时是用了番薯粉还是马铃薯粉，因为在视频里华文是写番薯粉，英文却是马铃薯粉? 谢谢!

[@user-zf1mv1ox5k]

请问什么是澄粉？

[@cindykoan7374]

Hi ! I love your recipe and tested this one but got a little problem with the dough : it is crumbling a little bit and get stuck when I roll it. Should I put more water or oil ? Thanks for your help and keep on what you're doing ! :)

[@MsCnck]

+Cindy KOAN put more oil.

[@MsCnck]

[@ericeric3397]

水饺皮怎么做

[@ngai1842]

you don't use rice flour?

[@raquelk63]

Can I make a large batch at once. Freeze them uncooked. Then steam them when I want to eat them.

[@jieqiongwang6169]

1/2杯木薯粉 1/2杯澄粉 这大概是多少克，我没同款量杯，不太确定。谢谢

[@MsCnck]

大约是70克

[@coolinva]

为什么用两种粉？光用玉米淀粉或土豆淀粉/澄粉不可以吗？或用高筋面粉行吗？

[@FangFionayu]

Kevin Li 用高筋麵粉不可以，這樣呈現不出透明感

[@63qml84]

就是一半一半吗，一碗这，一碗那。

[@qinzhu8165]

@@coolinva 用玉米淀粉和土豆粉混合搅拌，做不起来的，而且冷了后变得很硬，我失败过一次哦

[@rosiloverosilove9512]

Thanks you

[@TheGohbomba]

Thank so much

[@kaicity]

I love momos

[@stephentse3262]

Thanks.

[@ivontjong1158]

my skin cracks at the edge when I roll it flat, then it cracks easily when I fold the dumpling. It becomes very hard to handle. I saw from the video that your skin looks smooth and a bit elastic when you do the wrapping. I follow exactly your video except I roll the skin when the dough is cold, but I have it covered with wet towel. What could be my problem?

[@MsCnck]

I‘d like to say ,the dough might be too dry .you can try to add a little bit of hot water or oil . the dough should be smooth and soft before the rolling .

[@ivontjong1158]

Thanks a lot for your super fast reply. I trust your recipe. I tried your steamed dumpling and spring roll skin and they all turned out very well. I'll try again for sure.

[@jackowacko7232]

Ivon Tjong did you try this again?

[@sourivongkhemphet5252]

👍👍👍🙏

[@veronicajiang631]

我想问，那个番薯粉跟土豆粉是一样的吗？我在这里买不到番薯粉，就想请教一下，谢谢！

[@MsCnck]

Veronica Jiang 最好用木薯粉（菱粉）Tapioca

[@veronicajiang631]

好的，谢谢你！

[@user-hq8tb6kk6t]

@@MsCnck 是Tapioca flour吗？

[@kedatilepusatjubin7124]

请问老师番薯粉换土豆粉可以吗？

[@MsCnck]

也可以

[@andromaxmaxx7106]

master.. please help me, i use quite fresh shrimp but the smell is not so good. any ingredient could make a better smell?

[@MsCnck]

kzbin.info/www/bejne/hl6ZnHl3r6qIa7s Wash the shrimp until no longer fishy

[@user-kk1mw5tf3s]

有多余的面皮可以留着下次用吗？如果可以的话，是保鲜还是冰冻呢?谢谢

[@MsCnck]

如果你按照比例一般是能用完的，这个剩下的就很不好用了。

[@quickpay1]

I made something similar but used store-bought wanton wraps and corn starch in the shrimp mix. I would like to try the homemade wheat starch ones though.

[@6m6m6m3]

💓💚

[@TAMANNA_ISLAM1920]

What is lard?

[@ferreiraalicia1956]

Me gusta que coloquen subtítulos ene inglés gracias

[@MsCnck]

@foodboi2046：No special sauce, As you like

[@yurijiang]

田园时光Garden Time homemade cuisine

[@ngkimhock4686]

yurijiang艹 大當冡

[@user-xk4by3yg7p]

请问可以用西谷粉代替澄粉吗？

[@xihuawong8160]

田园时光Garden Time homemade cuisine

[@batyaben-meir715]

田园时光Garden Time homemade cuisine ש

[@mikkig5930]

我完全按照田园的比例做，也是开水烫面，馅料也没多放，包好尚可，可蒸出来大部分都会破皮，看了很多网上类似菜谱和答疑，应该是澄粉和菱粉的比例不对。看来1：1不是最好的比例，大家有没有安全按照这个比例也有破皮的？

[@MsCnck]

最重要的是火候和时间，广式饺子没有面筋的粉类，一蒸过头就开裂 所以饺子馅料多为虾肉 ，一般不用生的肉类馅（炒过再包）。你可以做个实验把外面买来的虾饺 回家大火一蒸 一般都会开裂。

[@katiesharma4829]

💖💖💖💖❤❤❤❤

[@caolina9340]

田老师你好！不好意思打扰了！你能说明一下怎么把洗面筋的水变成橙粉吗！

[@MsCnck]

先沉淀 慢慢变干 晾晒后 研成粉状

[@caolina9340]

田园时光Garden Time homemade cuisine okay 明白了！谢谢您的回复！

[@lauraliao1392]

粉的比例是1:1吗？

[@qinzhu8165]

这里是1:1，但我朋友做的是土豆1，澄粉3，她都是以这个比例做的

[@redbutterfly6424]

How I wish to do this for my kids ...

[@adepurwati3927]

Thanks

[@Missoni9Tails]

Does rice flour work?

[@MsCnck]

no

[@stephentse3262]

Can you put up the video on making honeycomb taro dumbling and egg custard tarts, please?

[@MsCnck]

+Stephen Tse kzbin.info/www/bejne/mH2uhISgaqqpb6c（honeycomb taro dumbling）kzbin.info/www/bejne/lYLEnot8bcmaiaM（egg custard tarts）

[@Cherry-op1kx]

Why is the music is suspense theme while cooking shrimp? 😅

[@user-zy4qq8oz1g]

请问这个澄粉是面粉吗？

[@MsCnck]

是小麦淀粉，就是洗去了面筋的面粉。华人超市都有的。

[@ivywang2375]

@@MsCnck 是wheat flour吗？

[@nathashmon854]

ياممممممي 😍😍😍😍😍

[@jl-dc6dt]

😏虾饺皮是要用菜刀做的