Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mandarin Prawn Dumpling




Source of Recipe


Chef/Owner Michael Taus of Zealous


List of Ingredients




Har Gow Dough

# ¾ cup wheat starch
# 1 Tablespoon tapioca starch
# ½ cup of boiling water
# ½ Tablespoon lard or (vegetable shortening )
# (10 cilantro leaves for garnish)

Recipe



#

Sift wheat starch and tapioca starch together into a food processor bowl. Quickly pour boiling water into food processor while it is running. This cooks the starches, which results in a transparent wrapper. It is important not to let the water cool. Add lard and knead in food processor until well-blended.

Shrimp Mousse

# 1 oz. virgin sesame oil (Loriva)
# ¼ teaspoon paprika
# 1 teaspoon lemongrass (finely chopped)
# ¾ lb. uncooked rock shrimp
# 1 teaspoon ginger (finely chopped)
# ¾ cup heavy cream
# ½ clove garlic (finely chopped)
# 1 large whole egg
# 1 teaspoon soy sauce
# ¼ teaspoon chili powder (Santa Fe style) or ¼ teaspoon Chipotle pepper puree
# 1teaspoon of chopped cilantro

Sauté lemongrass, ginger and garlic in virgin sesame oil lightly. Cool. Put 10 rock shrimp to the side, in order to place a whole rock shrimp into the dumpling.

Place all ingredients in Food Processor and lightly puree until smooth. Slowly, but steadily add the heavy cream. (Do not rush.) Place mousse and whole rock shrimp in separate clean containers, cover and refrigerate.

Assembly

Prepare Har Gow wrappers. Divide dough into 10-12 small balls. . Roll out into a thin circle. Using metal cutter, cut the dough into round circles. Place less than a Tablespoon of filling into the center of each circle, plus one rock shrimp and a cilantro leaf. Fold the wrapper in half and seal 1/3 of the edge by pinching together. Push the filling lightly into the pocket. Take the center of the unsealed edge with your thumb and forefinger, bring it up to the sealed edge, and pinch together. This will create a three-cornered dumpling. Seal remaining two edges. Finish remaining dumplings. Place dumplings on wax paper or parchment paper cover and refrigerate until needed.

Place hot water in a wok or pot to come within 2 inches of the bottom of the steamer. Boil water over high heat to preheat the steamer. Have additional hot water on hand to replenish if water gets low.

Remove steamer tray and arrange dumplings inside. Cover, return steamer to wok or pot, and steam over rapidly boiling water for 8 minutes or until filling is done. Serve on desired plate.