虾饺烧卖拼盘
A classic dim sum platter featuring translucent har gow filled with succulent shrimp and juicy siu mai topped with roe, served in bamboo steamers. Accompanied by vibrant appetizers like pickled vegetables and chili sauce, this dish is perfect for a summer brunch.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
80 分钟 min
raw shrimp, peeled and deveined
for filling
bamboo shoots, finely chopped
ginger, grated
soy sauce
sesame oil
white pepper
cornstarch
wheat starch
for har gow wrapper
tapioca starch
boiling water
lard or vegetable oil
ground pork
for siu mai
raw shrimp, chopped
for siu mai
shiitake mushrooms, rehydrated and minced
oyster sauce
sugar
round wonton wrappers
for siu mai
fish roe or tobiko
for garnish
carrot, julienned
for pickled garnish
rice vinegar
sugar
salt
For har gow filling: Chop 200g shrimp coarsely, mix with bamboo shoots, ginger, soy sauce, sesame oil, white pepper, and cornstarch. Refrigerate for 30 minutes.
For har gow dough: Combine wheat starch and tapioca starch in a bowl. Add boiling water and stir quickly. Add lard and knead into a smooth dough. Cover and rest for 15 minutes.
Divide dough into 12 equal pieces. Roll each into a thin circle. Place a spoonful of filling in the center, pleat the edges to seal, forming a crescent shape.
For siu mai: Mix ground pork, chopped shrimp, shiitake mushrooms, oyster sauce, sugar, and a pinch of white pepper. Spoon filling onto wonton wrappers, gather edges around the filling, leaving the top open. Top with a dab of fish roe.
Place har gow and siu mai in bamboo steamers lined with parchment. Steam over boiling water for 6-8 minutes until wrappers are translucent and filling is cooked.
For pickled carrots: Combine julienned carrot with rice vinegar, sugar, and salt. Let sit for 15 minutes. Serve alongside dim sum.
Arrange steamed dumplings on a platter with pickled carrots and chili sauce. Serve immediately.
Cooking Tips