1 filling:
1 wheat starch for dusting
1/2 lb raw shrimp, peeled and chopped
1/4 lb precooked salad shrimp, chopped
2 oz pork fat, chopped fine
1/4 cup bamboo shoots, chopped
1/4 tsp ground white pepper
1/4 tsp grated fresh ginger
1/2 tsp salt
1/2 tsp sesame oil
1 tbsp chopped green onion
1 egg white
1 tbsp dry sherry
1 tbsp cornstarch
1 dough:
2 tbsp potato starch
1 cup wheat starch
1/4 tsp salt
1/2 cup boiling water, plus
3 tbsp boiling water
1 tsp lard
A Recipe for
Ha Gow
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
sing Sage: |
This Recipe for Ha Gow is one of thousands in the Recipes-to-go Asian Cookbook.
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
If you enjoy this Ha Gow Recipe - you should enjoy the recipe collections you can find on the websites below:
Worries go down better with soup. |
| Jewish Proverb |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This is a recipe for Ha Gow from the recipe cookbook of Recipes-to-go (Asian)
Eat little, sleep sound. |
| Iranian Proverb |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Food Tip |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Place all filling ingredients in a bowl and mix well, by hand until
the ingredients form a smooth and rather firm stuffing. This will
take about 2 minutes. Dough: Measure both starches and salt into a
small mixing bowl. Quickly pour the boiling water into the starches
while stirring with chopsticks until you get a partially cooked
dough. Do not overwork the dough. Quickly add the lard in little
pinches and then knead until smooth. When the dough is smooth, after
about 2 minutes' kneading, cover it with the mixing bowl and allow it
to rest for 15 minutes before shaping. To shape the dumplings, pull
just a bit more than 1 tsp of dough from the ball. Keep the
remainder of the dough covered with the bowl. Roll the small amount
into a ball and place onto a floured marble board. Roll out into a
circle about 3 inches in diameter. Place 1 t of the shrimp filling in
the center of the circle of dough and fold over into a half-moon. Use
a tiny bit of water for sealing the edges. Be sure to gently press
out all the air. If you wish, you can form little pleats in the
dough for added decoration. Steam on an oiled bamboo steaming rack
for 12 minutes. From The Frugal Gourmet Cooks Three Ancient Cuisines,
Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).
Serves: 24
Ha Gow Recipe brought to you by Recipes To-Go