so today's project is Ha Kao or Shrimp Dumpling. i made this because last wednesday there was a little party in my house. my family served Dim Sum as the appetizer, there were Shao Mai, Ha Kao, Chinese Spring Roll and Ba Pao. Dim Sum never taste bad for me. hahaha. i always go crazy when i see those tempting stuff. the worst thing is, on that Wednesday, nobody left me any Ha Kao, the plate left empty! well, that's a risk for hosting a party. you have to serve the guest first, mingle with them, and eat when they've all eaten. you know, after that, i don't know why but i really am craving for any Asian Dishes. though it's pretty unrelated with Ha Kao, but suddenly i also crave for Okonomiyaki, which i planned to make tomorrow. hehehe. but today, let's start with the Ha Kao first..
for the wrappers:
100 gr tang mian flour
150 ml boiling water
1 tbsp vegetable oil
for the filling:
250 gr fresh shelled shrimp, cut each into third
1 tbsp sesame oil
1 tbsp cornstarch
1 tbsp chopped spring onion
1 tsp minced ginger
salt, pepper, sugar to taste
- make the wrapper by pour in boiling water into the flour. add the vegetable oil. stir them evenly with a wooden spoon. set aside.
- for the filling, mix all the ingredients until well incorporated.
- take a teaspoon of the wrapper dough. dust your hand or a flat surface with some flour, flatten the dough until they form a very thin and round dough. spoon a little of the filling on the upper side of the flatten dough. flip them and shape it like a wonton. do the same with the rest of the filling and the wrapper dough.
- steam them for 10-15 minutes or until the wrapper become transparent and we can see the pinkish shrimp inside.
the hardest part for me is the 3rd step. OH MY GOD, it needs your biggest patience. the dough is sticky, and to wrap the filling is a little hard for me. i often made them torn. haha. but it's quite fun to do.. i'm gonna make it again someday (with a better shape of course, haha)!