Side Pannel
Shrimp Bonnets (Ha Gow)
Ingredients List
- **** NO E *****
- -Karen Adler FNGP13B.
- -Yield: 4 doz.
- -1 Recipe wheat strch dough*
Directions
FILLING
3/4 lb Shrimp;clean; shell & minced
3/4 c Bamboo shoots; minced
1/2 c Pork fat; minced and cooked
1 Green onion stalk; minced
2 1/2 tb Cornstarch
1 ts Sesame oil
1 ts Oil
1 ts Light soy sauce
3 pn White pepper
4 ts Sugar
1/2 ts Salt
*Recipe is included in this collection. TO MAKE FILLING: Combine
above ingredients and chill for several hours (for ease of
handling) before wrapping. WRAPPING: Divide dough into 4 parts. Roll each
part into a 1/2 inch wide sausage-like strip. Cut strip into 3/4
inch lengths (about 12 segments). Roll out each segment into
approximately 3 inch to 3 1/2 inch rounds. Pick out a point of
reference anywhere on the edge of the circle. Make 3 pleats on each side
toward the point. This will form a pouch. Place 1 tsp. filling into the
opening, then press to seal just at the center part. Make one more
pleat on each side (still pleating toward the center) then press remainder
of opening to seal, gently shaping with fingers to give the shrimp bonnet a
slightly curved appearance. STEAMING: Oil cake or pie pan and lay bonnets
single layer, pleated side u p. Steam for 15 minutes. Let cool for
2-3 minutes before handling. Serve with light soy sauce for dip. If you are
using a bamboo or aluminum steamer, place cheese cloth on the steam rack
before laying out the bonnets. This will prevent the bonnets from
sticking. DO AHEAD NOTES: The cooked bonnets can be kept for several days
in the refrigerator or 2-3 weeks in the freezer. In either case, keep them
well wrapped to prevent discoloration. Reheat by steaming, 10 minutes from
refrigerator or 20 minutes from freezer. COMMENTS: It is definitely an
advantage if you have a tortilla press to flatten the dough rather
than rolling it by hand. In using the tortilla press, first roll
each of the cut dough pieces into a round ball by hand, place in press
and press. The dough will automatically flatten into the proper
size and thickness. Remember, the thinner the dough , the
prettier the bonnet. You'll be thrilled at the result, both in appearance
and taste! Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by
Karen Adler FNGP13B.
3/4 lb Shrimp;clean; shell & minced
3/4 c Bamboo shoots; minced
1/2 c Pork fat; minced and cooked
1 Green onion stalk; minced
2 1/2 tb Cornstarch
1 ts Sesame oil
1 ts Oil
1 ts Light soy sauce
3 pn White pepper
4 ts Sugar
1/2 ts Salt
*Recipe is included in this collection. TO MAKE FILLING: Combine
above ingredients and chill for several hours (for ease of
handling) before wrapping. WRAPPING: Divide dough into 4 parts. Roll each
part into a 1/2 inch wide sausage-like strip. Cut strip into 3/4
inch lengths (about 12 segments). Roll out each segment into
approximately 3 inch to 3 1/2 inch rounds. Pick out a point of
reference anywhere on the edge of the circle. Make 3 pleats on each side
toward the point. This will form a pouch. Place 1 tsp. filling into the
opening, then press to seal just at the center part. Make one more
pleat on each side (still pleating toward the center) then press remainder
of opening to seal, gently shaping with fingers to give the shrimp bonnet a
slightly curved appearance. STEAMING: Oil cake or pie pan and lay bonnets
single layer, pleated side u p. Steam for 15 minutes. Let cool for
2-3 minutes before handling. Serve with light soy sauce for dip. If you are
using a bamboo or aluminum steamer, place cheese cloth on the steam rack
before laying out the bonnets. This will prevent the bonnets from
sticking. DO AHEAD NOTES: The cooked bonnets can be kept for several days
in the refrigerator or 2-3 weeks in the freezer. In either case, keep them
well wrapped to prevent discoloration. Reheat by steaming, 10 minutes from
refrigerator or 20 minutes from freezer. COMMENTS: It is definitely an
advantage if you have a tortilla press to flatten the dough rather
than rolling it by hand. In using the tortilla press, first roll
each of the cut dough pieces into a round ball by hand, place in press
and press. The dough will automatically flatten into the proper
size and thickness. Remember, the thinner the dough , the
prettier the bonnet. You'll be thrilled at the result, both in appearance
and taste! Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by
Karen Adler FNGP13B.
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