![]() If you do not have a kitchen scale, refer to the picture below. In the red measure cup, wheat starch weights 120g and in the blue measure cup, potato starch weights 40g. Thus in Elaine's recipe today, we use 1:3(potato starch:wheat starch). But that dough is too hard to handle for beginners. Restaurants chefs love to use use half wheat starch and half potato starch. ![]() In order to add some stretchability to the dough, potato starch (a popular starch used in mainland China, known as 太白粉) is added with different ratios. The magic flour that creates the great transparent skin is wheat starch (小麦淀粉). Set aside, covered and fridge for 30 minutes.ġ60ml boiling hot water (plus 10ml more for adjusting) Then add sugar, sesame oil, white pepper, bamboo and minced pork fat. Then add a teaspoon of starch and continue stirring the shrimp by hand in one direction for 2-3 minutes until they becomes quite sticky and there are lots of glue like liquid (they are attached to the bowl in the following picture) Or if you are quite new for assembling dumplings, mince all of your shrimps.Īdd salt to shrimp in a large bowl and stir for 1 minutes. But whole shrimp is really hard to assemble, so we just find a balanced point here. If you ever visit a dim sum hall, you may find har gow includes small whole shrimps. On operating board, mince half of the shrimp and cut the remaining ones into smaller pieces. This can help to make the shrimp firm after steaming. Soak the shrimp in cold water firstly for around 1 hour.
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