| category: | appetizers & snacks | |
| style: | chinese |
description:
hakaw is a soft dumpling with shrimp inside. it has a unique translucent coating with some soft cooked egg-dough inside.
source:
http://www.cooks.com/rec/view/0,1645,144166-248207,00.html
ingredients:
filling:
3/4 lb. shrimp, shelled, divided and chopped
1/4 c. bamboo shoots, chopped
1 tsp. salt
1 tsp. sesame seed oil
1/2 tsp. sugar
1 egg white
2 tbsp. cornstarch
combine filling ingredients and set in refrigerator for 1 hour.
dough:
1 c. wheat starch
1 c. tapioca starch
1/2 tsp. salt
1 c. boiling water
2 tbsp. oil
directions:
dough can be made ahead. wrap with foil or plastic wrap. dough keeps one day at room temperature.
mix starch and salt together in large bowl, make a center and pour in boiling water. stir to moisten ingredients. cover and allow to rest 10 minutes. knead until a smooth dough forms adding oil, set aside. keep covered until ready to use.
roll portions of dough into a long rolls, cut small pieces, roll each piece on hand until smooth, roll out dough in 3 inch circles or use tortilla press. form a pouch, put in 2 teaspoons filling, cover and pinch ends together. gently curve dumplings to form crescent. place on oiled steaming plate and steam 15 minutes.
hakaw is a soft dumpling with shrimp inside. it has a unique translucent coating with some soft cooked egg-dough inside.
source:
http://www.cooks.com/rec/view/0,1645,144166-248207,00.html
ingredients:
filling:
3/4 lb. shrimp, shelled, divided and chopped
1/4 c. bamboo shoots, chopped
1 tsp. salt
1 tsp. sesame seed oil
1/2 tsp. sugar
1 egg white
2 tbsp. cornstarch
combine filling ingredients and set in refrigerator for 1 hour.
dough:
1 c. wheat starch
1 c. tapioca starch
1/2 tsp. salt
1 c. boiling water
2 tbsp. oil
directions:
dough can be made ahead. wrap with foil or plastic wrap. dough keeps one day at room temperature.
mix starch and salt together in large bowl, make a center and pour in boiling water. stir to moisten ingredients. cover and allow to rest 10 minutes. knead until a smooth dough forms adding oil, set aside. keep covered until ready to use.
roll portions of dough into a long rolls, cut small pieces, roll each piece on hand until smooth, roll out dough in 3 inch circles or use tortilla press. form a pouch, put in 2 teaspoons filling, cover and pinch ends together. gently curve dumplings to form crescent. place on oiled steaming plate and steam 15 minutes.
0 comments:
Post a Comment