Comments on: How to make the best Har Gow (蝦餃) – Shrimp dumpling recipe

By: Rita

Rita — Tue, 11 Apr 2023 17:03:35 +0000

Fantastic recipe with great instructions and video. Your 50/50 starch worked best for me. I tried another recipe that was 100 wheat 25 tapioca, difficult to work with and fell apart when cooked. I did have to reduce the water. 160ml is too much for the type of starch I used. THANK YOU.

By: KP Kwan

KP Kwan — Tue, 03 Aug 2021 00:54:59 +0000

In reply to Rick.

Hi Rick,
I agree that lard is not the best substitute for pork fat because it lacks texture.
It is not a big deal if you use only lean meat for cooking, without the fat part. It is healthier but can be a little dry.
Next time when you buy the pork fat, cut it into small portions and keep it in your freezer. It should store well for months. Then, just take out one portion whenever you need it and save your trip to get it again.
Thanks,
KP Kwan

By: Rick

Rick — Mon, 02 Aug 2021 02:52:48 +0000

First, I appreciate the time and effort you put into researching the recipes you present, how others do parts of the recipe differently, etc. Makes your presentations look like a labour of love, looking for something that most people can do in their homes. Well done sir, I stumbled into your YouTube/Website and now I’ll be lurking and checking every recipe out for days!

I do have a generic question to recipes that include using pork fat and/or pork belly. I don’t mind eating either of them in the slightest. But finding them to buy around here in this very small town is difficult. Not impossible, but difficult – you have to plan ahead and wait until it is available.

With that in mind, and your obvious experimenting, are there makeshift substitutes for pork fat when you don’t have it? I’m thinking of substituting lard by weight (or volume perhaps), although it’s obvious one disadvantage is that lard would add nothing to the texture. Whether that’s a big deal or not, I don’t know.

Any suggestions for an amateur in a town where the nearest supermarket is an hour away, sir?

By: KP Kwan

KP Kwan — Wed, 17 Mar 2021 06:53:37 +0000

In reply to Emily. I have not encountered such a problem, perhaps because I used the nonstick baking paper. You may oil the normal baking paper first before putting the dumplings, and I hope it will work.

By: Emily

Emily — Mon, 15 Mar 2021 08:02:37 +0000

Hi i noticed you mentioned that to store/freeze the dumpling, not to have them touch. I tried the recipe and things turned out perfectly accept after steaming the skin is so sticky it sticks to the base of the bamboo steamer and tear away when I removed them. Is there any way to make them less sticky after steaming? The dough I made seem just right. not too sticky not too dry. It’s just after the steaming that is the problem.

By: KP Kwan

KP Kwan — Thu, 14 Jan 2021 01:26:39 +0000

In reply to LEi. Thank you for trying the recipe, and I wish you can get the ingredients you need in Australia.

By: LEi

LEi — Thu, 14 Jan 2021 00:38:26 +0000

Hi Thanks for the recipe, i was so craving for this dumpling, ive been buying from the Dumpling resto but its not cheap here in Australia so I decided to make my Own. And I found this page. I made your recipe and I can say its an Authentic Recipe. So everything was almost perfect however, I got caught in a very sticky situation when I used both tapioca and Potato Starch instead of Wheat Starch Ive been rolling for 2 hours because the dough was stickingon the board and onto my rolling pin, and they were heaps chewy. But Im pretty sure i am going to make them again once I got a Proper WHeat Starch. Thanks so much for sharing. ❤️

By: KP Kwan

KP Kwan — Mon, 28 Sep 2020 00:37:00 +0000

In reply to Elly.

Hi Elly,
Just follow what is working on you. Thanks for your comment, and I will try the 2:1 wheat starch to tapioca starch, as you mentioned next time.
KP Kwan

By: Elly

Elly — Sun, 27 Sep 2020 21:07:03 +0000

I tried your recipe and don’t think the wrapper measurements are right. I followed the 1:1 wheat starch to tapioca starch and it wouldn’t spread at all with a knife or rolling pin. I considered going out to supermarket to just get wonton skins for the filling but then tried another recipe which was 2:1 wheat starch to tapioca starch and it worked perfectly just like my mom and grandma used to make. The wheat starch brand i used is the same as in your picture.

By: KP Kwan

KP Kwan — Mon, 10 Aug 2020 02:33:04 +0000

In reply to Erick.

Hi Erick,
I agree with you using less water for the next batch. The result varies with the starch, and you can reduce the water if it is too wet.
KP Kwan