Crystal Dumplings (aka. Choi Miu Gow) Recipe (鮮蝦菜苗餃) with Papa Fung
5.1 هزار بار بازدید -
3 سال پیش
-
A classic dim sum dish
A classic dim sum dish loaded with shrimp and bok chow all wrapped in a chewy translucent wrapper. Very similar to har now, but with some veggies to give it more texture, flavour, and makes it nice and juicy.
Timestamps:
0:00 Intro
00:16 Part 1: Filling
3:22 Part 2: Wrapper
5:12 Part 3: Assembly
6:05 Finale
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CRYSTAL DUMPLING RECIPE [鮮蝦菜苗餃]
This recipe makes 30 crystal dumplings [製成三十隻]
INGREDIENTS [食材]
Filling [餡]
400g Shrimp [蝦]
200g Baby Bok Choy [白菜苗]
80g Pork Fat [肥猪肉]
40g Potato Starch [生粉]
15g Sugar [糖]
6g Salt [鹽]
2 Stalks of Green Onion [青葱]
Some White Pepper [白胡椒粉]
Some Sesame Oil [麻油]
A few slices of Ginger [羗]
Wrapper [皮料]
200g Wheat Starch[澄麵]
50g Tapioca Starch [菱粉]
260ml Boiling Water [滾水]
10g Lard [人造猪油]
DIRECTIONS [製作]
Filling [饀]
1. Marinate shrimp with potato starch and salt for 10 minutes. Rinse until clean, pat dry, cut into smaller pieces. [蝦用生命粉和鹽先抓和腌十分鐘，用紙印乾切細備用。]
2. Wash baby bok choy, strain until dry, cut into smaller pieces, set aside. [白菜洗净瀝乾切碎備用。]
3. Finely slice green onions, set aside [青葱岁月切碎備用。]
4. Finely dice ginger, set aside. [𦍑切蓉備用。]
5. Finely dice pork fat, set aside [肥豬肉切碎備用。]
6. Put shrimp in a bowl, add a bit of salt, slam until sticky. Add in white pepper, pork fat, mix until combined. Add in bok choy, ginger, green onions and season it with salt, and sugar, mix. Add sesame oil and mix until combined. Add potato starch (if mixture is too watery), mix, wrap and place in fridge. [蝦加鹽抓撻至起膠，加胡椒粉和肥豬肉攪匀，加入菜，姜，青葱和調味料攪匀，之後加麻油捞匀，最好後加生粉撤底攪匀，用保鲜膜包好放置雪柜。]
Wrapper [皮]
1. Combine wheat starch with tapioca starch in a bowl, add in boiling water, mix until combined. Take it out from the bowl and knead until smooth, add lard and continue kneading until combined and smooth. [混合粉料撞入滚水，快手搞匀，取出搓壓，加入造猪油搓壓，搓至完全融合和滑身。]
2. Pour some oil on the surface of the dough, wrap and set aside. [搽些油在面用保鲜膜包好待用。]
3. Pour some oil on paper towel, set aside. [紙巾沾油備用。]
4. Rip a piece of dough, roll it into a log, rip a small piece off of it, get a knife, wipe it on the oiled paper, and smear it across the dough to create a thin disc. You can also use a wrapper press to make it into thin discs. [取部份粉糰搓長，分小粒用菜刀壓扁成粉皮，每按一下需要抹油，如果有壓皮器可以幫上忙。]
Assembly [組合]
1. Place filling in the middle of the dough, crimp the sides until sealed shut. [包餡在中間，搯緊收口成餃子型狀。]
2. Steam dumplings for 8 minutes and serve. [水滚計蒸八分鐘即食。]
——————————————————————————————
Music/Sound Credits:
Picnic (Prod. By Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
——————————————————————————————
Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod
Timestamps:
0:00 Intro
00:16 Part 1: Filling
3:22 Part 2: Wrapper
5:12 Part 3: Assembly
6:05 Finale
--------------------------------------------------------------------------------------------------------------------
CRYSTAL DUMPLING RECIPE [鮮蝦菜苗餃]
This recipe makes 30 crystal dumplings [製成三十隻]
INGREDIENTS [食材]
Filling [餡]
400g Shrimp [蝦]
200g Baby Bok Choy [白菜苗]
80g Pork Fat [肥猪肉]
40g Potato Starch [生粉]
15g Sugar [糖]
6g Salt [鹽]
2 Stalks of Green Onion [青葱]
Some White Pepper [白胡椒粉]
Some Sesame Oil [麻油]
A few slices of Ginger [羗]
Wrapper [皮料]
200g Wheat Starch[澄麵]
50g Tapioca Starch [菱粉]
260ml Boiling Water [滾水]
10g Lard [人造猪油]
DIRECTIONS [製作]
Filling [饀]
1. Marinate shrimp with potato starch and salt for 10 minutes. Rinse until clean, pat dry, cut into smaller pieces. [蝦用生命粉和鹽先抓和腌十分鐘，用紙印乾切細備用。]
2. Wash baby bok choy, strain until dry, cut into smaller pieces, set aside. [白菜洗净瀝乾切碎備用。]
3. Finely slice green onions, set aside [青葱岁月切碎備用。]
4. Finely dice ginger, set aside. [𦍑切蓉備用。]
5. Finely dice pork fat, set aside [肥豬肉切碎備用。]
6. Put shrimp in a bowl, add a bit of salt, slam until sticky. Add in white pepper, pork fat, mix until combined. Add in bok choy, ginger, green onions and season it with salt, and sugar, mix. Add sesame oil and mix until combined. Add potato starch (if mixture is too watery), mix, wrap and place in fridge. [蝦加鹽抓撻至起膠，加胡椒粉和肥豬肉攪匀，加入菜，姜，青葱和調味料攪匀，之後加麻油捞匀，最好後加生粉撤底攪匀，用保鲜膜包好放置雪柜。]
Wrapper [皮]
1. Combine wheat starch with tapioca starch in a bowl, add in boiling water, mix until combined. Take it out from the bowl and knead until smooth, add lard and continue kneading until combined and smooth. [混合粉料撞入滚水，快手搞匀，取出搓壓，加入造猪油搓壓，搓至完全融合和滑身。]
2. Pour some oil on the surface of the dough, wrap and set aside. [搽些油在面用保鲜膜包好待用。]
3. Pour some oil on paper towel, set aside. [紙巾沾油備用。]
4. Rip a piece of dough, roll it into a log, rip a small piece off of it, get a knife, wipe it on the oiled paper, and smear it across the dough to create a thin disc. You can also use a wrapper press to make it into thin discs. [取部份粉糰搓長，分小粒用菜刀壓扁成粉皮，每按一下需要抹油，如果有壓皮器可以幫上忙。]
Assembly [組合]
1. Place filling in the middle of the dough, crimp the sides until sealed shut. [包餡在中間，搯緊收口成餃子型狀。]
2. Steam dumplings for 8 minutes and serve. [水滚計蒸八分鐘即食。]
——————————————————————————————
Music/Sound Credits:
Picnic (Prod. By Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
——————————————————————————————
Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod
3 سال پیش
در تاریخ 1400/02/22 منتشر شده
است.
5,199
بـار بازدید شده