Saturday, November 27, 2010

Day 3: Mastering the Art of Chinese Cooking: Har Gao

After our great successes from Mastering the Art of Chinese Cooking (check out this post ), we moved onto Har Gao or shrimp dumplings.

The Har Gao:
Dim Sum is just one of those great meals. And one of my favorite bites has always been har gao, or crystal shrimp dumplings. In a perfect har gao, chunks of shrimp are surrounded by a thin dough. And, in our first attempt to use the Mastering the Art of Chinese Cooking recipe, they turned out pretty beautifully. The inside came together quickly, while my cooking partner, Kiersten put together the dough in minutes.
In fact, due to failed (and comically messy) attempt to make tofu, Kiersten crafted all of the har gao on her own. We ate many, but they can be frozen for future nights when it is just too hot to cook. We were both ridiculously impressed with how the thick, opaque dough turned translucent in the steamer.

In fact, we were so happy with this recipe, that next time we are trying the vegetarian version!

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