Servings: 30 servings
Calories: 300kcal
Ingredients
Filling
- 100 g peeled shrimp
- 1/2 teaspoon salt (for the shrimp)
- 40 g bamboo shoots or water chestnuts
- 20 g unrendered pork fat (trimmed from a piece of bacon or beef brisket)
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 pinch MSG
- 1 pinch white pepper
- 1 teaspoon toasted sesame oil
- 1 teaspoon rendered pork fat/lard (slowly render a solid piece of bacon fat or pork belly; otherwise use beef tallow)
Dough
- 225 g wheat starch (this is not flour)
- 1/2 teaspoon salt
- 350 g boiling water
- 25 g cornstarch (you can use potato starch or tapioca instead)
- 8 g lard/rendered pork fat (substitute with beef tallow)
Procédé
Filling for Ha Kao
- Add 1/2 teaspoon salt to the shrimp. Mix well and let stand for about 5 minutes.100 g peeled shrimp, 1/2 teaspoon salt (for the shrimp)
- Place the shrimp in a bowl under cold running water. Rinse in the bowl for at least 15 minutes.
- Add the solid pork fat to boiling water and blanch for about 1 minute. Transfer it to the bowl with the rinsing shrimp to cool.20 g unrendered pork fat (trimmed from a piece of bacon or beef brisket)
- Finely dice the pork fat.
- Finely chop the bamboo shoots or water chestnuts.40 g bamboo shoots or water chestnuts
- Roughly chop the rinsed shrimp.
- In a bowl, combine the shrimp, MSG, sugar, 1/2 teaspoon salt, cornstarch, and white pepper. Mix in one direction until tacky; the mixture should leave light streaks on the side of the bowl.1 pinch MSG, 1 teaspoon sugar, 0.5 teaspoon salt, 1 teaspoon cornstarch, 1 pinch white pepper
- Add the diced pork fat, the bamboo shoots or water chestnuts, the sesame oil, and the lard. Mix well.1 teaspoon toasted sesame oil, 1 teaspoon rendered pork fat/lard (slowly render a solid piece of bacon fat or pork belly; otherwise use beef tallow)
- Cover and refrigerate while you make the dough.
Dough for Ha Kao
- Add the salt to a bowl and sift in the wheat starch. Gradually pour in the boiling water. Cover and rest for 5 minutes.1/2 teaspoon salt, 225 g wheat starch (this is not flour), 350 g boiling water
- Turn the dough out onto a smooth surface. Dust with cornstarch little by little, kneading about 30 seconds between additions. I usually do this in about 8 additions. It will be crumbly at first—that's normal. As the dough comes together, sprinkle cornstarch over the top and knead, continuously folding the sides up and over toward the center.25 g cornstarch (you can use potato starch or tapioca instead)
- Knead the dough for about 3 minutes to ensure all the starch is incorporated.
- Add the lard and knead in the same way for about 2 minutes.8 g lard/rendered pork fat (substitute with beef tallow)
- Roll into a log, divide into seven pieces, then roll each piece into an even log.
- Place in a lightly oiled bowl, cover, and rest for about 10 minutes. Each log should be about 3.5 cm in diameter. At each step, keep the remaining dough covered so it doesn't dry out.
- Divide each log, one at a time, into 10 g pieces, then roll into balls.
- Take a clean kitchen towel and moisten it with peanut oil (yes, really). Then take a knife and vigorously rub the flat side across the towel.
- Place one ball on the smooth surface. Press with the knife, then push and slide slightly in a circular motion. Repeat until you have a thin, flat round that resembles a dim sum wrapper.
- Place the wrappers under a piece of plastic wrap so they don't dry out.
- Spoon 1 teaspoon of filling into the center of a wrapper. Fold into a taco shape, then pleat one side over itself as for gyoza and press to seal. For shaping, consider watching a quick video—it's tricky to explain in writing.
- Steam for 15 minutes.
Nutrition
Calories: 300kcal
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !