*** The wrapper should be Potato Starch or Tapioca Starch. Not Corn Starch. The translation on the bag is wrong. *** Sorry for the confusion
@trueblue7779
3 жыл бұрын
I love your channel!! So informative! Thank you!
@nirupachadha6345
3 жыл бұрын
We don’t get potato starch here what about arraroot starch.
@lilyleung2237
3 жыл бұрын
@@nirupachadha6345 arrowroot starch is the same as cornstarch. Tapioca or potato starch is different from arrowroot starch. So, Asian markets should have it.
@kendallmatthias9931
3 жыл бұрын
sorry to be off topic but does any of you know of a trick to log back into an Instagram account?? I was stupid forgot the account password. I love any tips you can offer me
@kendallmatthias9931
3 жыл бұрын
@Mitchell Noel Thanks so much for your reply. I got to the site thru google and I'm trying it out now. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
@julesl6910
3 жыл бұрын
I watched every Har Gow video, this is absolutely the best of all technique-wise. Second was the guy telling the history and explaining how to use a cleaver to spread the wrappers. Most interesting was the lady making it with half pork half shrimp, which sounds good too. Time to cook.
@PapaFungsKitchen
3 жыл бұрын
Thanks for tuning in!
@TalkAboutLife
3 жыл бұрын
The technique and that level of finesse in the skill is that mark of a very seasoned experienced Chinese chef. Absolutely.
@PapaFungsKitchen
3 жыл бұрын
🙏
@whiskey994
3 жыл бұрын
making of the wrapper was masterfully done, you can tell they've been doing it for years. will definitely try this out
@PapaFungsKitchen
3 жыл бұрын
Thanks! Let me know how it goes!
@stevenxa3956
3 жыл бұрын
Thank you Sifu Fung. I originally bought a book from a so called 1 star michelin chef who's recipe for har gao pastry didn't work. Attempted over 10 times and failed every time. I tried your recipe and it worked first time. I'm so happy and can't thank you enough.
@PapaFungsKitchen
3 жыл бұрын
So glad it worked out for you!
@stevenxa3956
3 жыл бұрын
@@PapaFungsKitchen sifu, I pre made the wrapper last night before I made filling today because of failed attempts in the past. Now I'm trying to make but the dough is very firm and it's breaking. Is best way to steam it before trying to make it?
@PapaFungsKitchen
3 жыл бұрын
It won’t work if you pre make the wrapper. You must wrap it the day you make the wrapper because har gow wrappers become stiff and break apart if you leave it overnight.
@TalkAboutLife
3 жыл бұрын
One of the best Chinese cooking channels
@PapaFungsKitchen
3 жыл бұрын
Thanks!! ☺️
@foreverlearning9613
2 жыл бұрын
Another masterpiece, Papa Fung! Your channel should have way more subscribers than it has! I might not make har gow but I am appreciate of learning all the steps it takes to make it. Thank you so much, Papa Fung!
@PapaFungsKitchen
2 жыл бұрын
Thanks for your support
@raquelgallo7228
3 жыл бұрын
Love the style of this vid almost as much as l love har gow. This is excellent!
I just tried this recipe for my Shui Gow filling (because I'm too dumb and awkward to wrap and fold actual Har Gow 😅). And damn, the filling tasted really that good WITHOUT MSG! The shrimps already have already a complete umami flavor. This video is exactly what I've been looking for for like 7 years. Thank you Papa Fung! 🙏
@PapaFungsKitchen
3 жыл бұрын
Glad you like it!!
@lilyleung2237
3 жыл бұрын
How do you get your pork fat? Did you use potato or tapioca starch? Thanks in advance.
@dannychane
3 жыл бұрын
@@lilyleung2237 I was lucky enough that I could find smoked pork fat in the super market. I just used corn starch, because it is easier to get in my area.
@lilyleung2237
3 жыл бұрын
I am glad you had luck. I even oiled the dough and covered it with a damp towel to keep it moist and from drying out..
@jgreen7443
Жыл бұрын
@@lilyleung2237 I used the fat part of bacon in all Chinese food recipes that needed pork fat. Easy to find and taste good.
@flyingphoenix9191
4 жыл бұрын
👍👍👍👏👏👏 謝謝 Papa Fung 的寶贵教材。🍁🍁🍁🌱🌱🌱
@PapaFungsKitchen
4 жыл бұрын
☺️🙏
@Paper_nylon
2 жыл бұрын
I love that you also say things in cantonese - that way, my mom who can't read english or understand it can follow along :3
@PapaFungsKitchen
2 жыл бұрын
Awesome, glad she can follow along!
@nirupachadha6345
3 жыл бұрын
by all-time favourite. I have to practice the pleating it otherwise I’m going to go home.
@maggiechan33
3 жыл бұрын
Best + easiest Har Gow Tutorial.
@PapaFungsKitchen
3 жыл бұрын
Thanks!
@TalkAboutLife
3 жыл бұрын
A Five Star Chef indeed
@RH-mk3rp
2 жыл бұрын
This channel is a good find. I'm an ABC but don't know how to make Chinese food but I can follow your guides here. 多謝
@voda5130
Жыл бұрын
Perfect so much love love ❤❤❤❤❤
@PapaFungsKitchen
Жыл бұрын
Thanks! 😊
@fellitaatmadjaja1669
3 жыл бұрын
Love the video style. Thanks for the recipe.
@PapaFungsKitchen
3 жыл бұрын
Thanks!
@BloxyMelonio
Жыл бұрын
啊啊,好吃看😋
@shirleyleung9237
3 жыл бұрын
馮師傅多謝你無私分享🙏我已經跟你嘅食譜整咗蝦餃真係好好味😋
@mahardhikaatma1002
3 жыл бұрын
instantly become my fav chinese cooking channel
@PapaFungsKitchen
3 жыл бұрын
Thanks !
@kumarbaram145
8 ай бұрын
Tq
@samme1024
2 жыл бұрын
Amazing wrapping skills! Thank you for sharing!!!
@PapaFungsKitchen
2 жыл бұрын
Thx for watching!! 😊
@alvinchen5246
6 ай бұрын
這才是真正會做蝦餃的老手。
@PapaFungsKitchen
6 ай бұрын
非常感謝你的支持。
@masterhide
3 жыл бұрын
Thank you. I made these tonight and they were delicious. Now I have about 70pc in my freezer lol.
@PapaFungsKitchen
3 жыл бұрын
Nice!
@lilyleung2237
3 жыл бұрын
Did it freeze very well and steam very well after taking it out of the freezer? Did the dough crack when frozen or steam up must after freezing? Thanks in advance.
@masterhide
3 жыл бұрын
@@lilyleung2237 thaw slightly basket before cooking. If the dough is wet enough it wont crack. It if dried out too much during shaping it will crack.
@raquelitaregondola8129
2 жыл бұрын
Thank you gor sharing.
@naterciaritasilva2462
7 ай бұрын
Excellent !!! 😊
@ZoeChing1319
3 жыл бұрын
So amazing thank you love this video!!
@tiffanychen6251
3 жыл бұрын
Thanks for your dim sum recipes! They are the best!
Wow! So pro in making the wrap and molding the har gow! 😮😮😮
@PapaFungsKitchen
3 жыл бұрын
Thankssss!
@jperry6779
2 жыл бұрын
Beautiful!
@PapaFungsKitchen
2 жыл бұрын
Thanks!
@WhiskeyToro
Жыл бұрын
Making it this weekend
@PapaFungsKitchen
Жыл бұрын
Do it
@4tin60
2 жыл бұрын
FINALLY FOUND THE NAME OF MY CHILDHOOD FAVORITE
@PapaFungsKitchen
2 жыл бұрын
Awesome!
@lilyleung2237
3 жыл бұрын
It was tricky making the wrappers, first time after adding hot water all at once it all turned into a paste. Second time I mixed a little bit of hot water at a time with a bit of flour, it was better but too soft and it was too wet to firm a dough once rolled out it stuck and couldn't form a dough that can seal. Third, time I mixed 500 ml of water a little bit at a time with just a small amount of the wheat starch then kneaded the dough until all the wheat starch was used up with the 500 ml of hot water. Then I used the remaining 50 ml of hot water with the tapioca starch . Then I kneaded the 2 doughs together and it formed at workable dough but with time the dough became dry even dough I covered it with a damp towel after dividing the dough into 10 gram balls. I oiled a tortilla press each time I placed a dough ball down to press. But with time the dough starting breaking apart when I started to seal it. Dough worked but not perfectly. Halfway through it I decided that I will try another dough wrapper recipe tomorrow. Filling taste ok, a bit dry maybe needed more flavor. Each time I never changed the amount of starch used nor the water amount. But I think the technique in which the water is added into the starches makes a difference. It was not an easy dough to work with and tears easily. But once steamed it did have that transparent crystal look to it. I haven't found the perfect recipe yet.
@PapaFungsKitchen
3 жыл бұрын
Hello, thanks for trying the recipe! For the wrapper dough, it is important to knead it while it is still hot. Also, you will need to oil it and wrap it in plastic wrap when you’re not using it to prevent it from drying. Once you’re done wrapping, the har gow will need to be steamed right away, so only flatten the amount you can put in your steamer, to omit wrappers from drying out. If you flatten all the dough at once and leave it out, it will not work, it will all dry despite putting a wet towel over it. Only flatten enough you are steaming right after. If the wrapper is not sealing, it may mean that the filling touched the edge of the wrapper. Try using less filling at first to get use to the crimping method. The wrapper dough will not stick to itself once any of the filling touches the edges, so be careful when placing filling in. It takes some practice. As for the filling, if you use pork fat and bamboo shoots, it wouldn’t be dry. I hope there is no more potato starch on the shrimp, since that will be the main reason it may turn out dry, since potato starch sucks up moisture. You can try to add more seasoning if you find it bland. Hopefully this helps. Good luck on your har gow making! Thanks again for trying out the recipe.
@lilyleung2237
3 жыл бұрын
Thank you for replying. The problem is trying to get the dough the right consistency. I let your dough rest a bit with oil covering each ball and placed it in a plastic container and the dough stayed moist and become easier to work with and I just needed to cut my shrimp smaller so it was easier to fit in the wrapper without it tearing.
@PapaFungsKitchen
3 жыл бұрын
Keep on practising, you'll get it in no time!
@violetviolet888
Жыл бұрын
@@lilyleung2237 It sounds like you water was not hot enough. Make sure the water is as close to 100˚C as possible so that it actually cooks the wheat starch. Using boiling water is definitely the best way to go.
@lilyleung2237
Жыл бұрын
Thanks
@TheThesalsalady173
3 жыл бұрын
😁😁 thanks papa made the best video.
@TalkAboutLife
3 жыл бұрын
Wowww
@sharonlun8981
2 жыл бұрын
勁, 多謝分享。
@PapaFungsKitchen
2 жыл бұрын
多謝讚賞,感謝支持。
@ritamonica4458
3 жыл бұрын
Papa Fung is very good at cutting that bamboo shoot and making har gao wrapper 👍🏻👍🏻
@PapaFungsKitchen
3 жыл бұрын
Thanks!!☺️
@jorgeenrique9052
Жыл бұрын
Is the dough has to be elastic? I made it once but it wasnt very elastic and had some problems to smear it into a disc
@PapaFungsKitchen
Жыл бұрын
It will be slightly elastic. The smearing technique takes a while to master. Keep on trying
@DTC2_Blue
2 жыл бұрын
Much better than the dozen or so other self-proclaimed Har Gaw/Dim Sum masters I've seen both in person and on KZitem. The video I watched before this one was the one by: Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn (How to Make 8 Types of Dim Sum). The Chris Cheung one has to be the worst. His folding technique needed work and everything of Chris Cheung had MSG in it as if that is normal or proud to be known to use MSG. MSG technically is a JAPANESE* invention, thus not a CHINESE ingredient. It has properties to enhance natural flavours but is often associated with fast food. A way to cut speed and save time. Why simmer for hours if a dash of MSG can mimick the flavour of having been simmered for hours. It doesn't taste the same and it always has the same flavour profile when MSG is used. *Monosodium glutamate (MSG) was discovered more than 100 years ago (1908) by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups.
@violetviolet888
Жыл бұрын
Just because it was one of the few things China did not invent, does not mean it is not ok to use in Chinese cuisine. China produces 95% of all MSG in the world and it is a legitimate ingredient regardless of who invented it. There is nothing wrong with using it and it is an excellent substitute for savory dishes for people who want to reduce their salt intake. If anyone think's MSG is not safe, learn the true story about how it was villainized in America because of a bet that went too far: *This American Life* Episode 668 "The Long Fuse".
@emyfilarca6344
2 жыл бұрын
That's one of my favorites when we go to the Chinese Restaurants. I like the way he is making Har Gow. Does your dad has a recipe of Shrimps Cheung Fun? Thanks
@PapaFungsKitchen
2 жыл бұрын
It’s in the variety of rice noodles video
@misachan9615
2 жыл бұрын
Wowwww
@sweetpinaycha4947
11 ай бұрын
hi it looks so good🤗 any other substitute for shrimp? tnx
@PapaFungsKitchen
11 ай бұрын
You can use anything, even scallops
@busycloud5373
4 жыл бұрын
Wow... Awesome! 👍👍👍I just subscribed u.
@PapaFungsKitchen
4 жыл бұрын
😁
@jmhc2492
3 жыл бұрын
可以用冰鮮蝦嗎?外國買唔到新鮮蝦
@PapaFungsKitchen
3 жыл бұрын
可以的,冰鮮蝦都好好吃的
@tripnidm1659
3 жыл бұрын
Same
@c9pastrylab56
2 жыл бұрын
師傅,唔知點解蒸熟後d蝦餃爆開口,試過幾次都係咁😥
@PapaFungsKitchen
2 жыл бұрын
原因好多嘅,水唔夠滾,木薯粉唔夠,蒸過時都有以上的情況,你留意下。
@jorgeenrique9052
Жыл бұрын
i dont know why when im pleating, my wrapper is breaking. do you know what am i doing wrong?
@PapaFungsKitchen
Жыл бұрын
The dough is probably too dry. Temperature and humidity levels affect the dough. Also, different brand of starch has different consistency. Please make sure when you mix it, use piping hot water, if it’s too dry, add a bit more water. When it’s dry, it tends to crack, making it break when pleating. I hope that helps
@78lorena
Жыл бұрын
I love it! I want to make it but I can’t understand how much is of wheat starch and rice flour ? Thank you 🙏🏻☺️
@PapaFungsKitchen
Жыл бұрын
Hello, should be 100g tapioca starch and 450g wheat starch for the wrapper
@78lorena
Жыл бұрын
@@PapaFungsKitchen thank you 🙏🏻
@cherrisfan4623
Жыл бұрын
多謝馮師傅分享🙏🏼 請問馮師傅可唔可以教整港式魚肉燒賣呢? 多謝你無私的分享☺️
@PapaFungsKitchen
Жыл бұрын
對唔住。因最近太忙。冇時間做視頻。請見諒。
@cherrisfan4623
Жыл бұрын
@@PapaFungsKitchen 😊唔緊要呀!多謝你所有嘅分享。
@douglaskan
10 ай бұрын
請問蝦餃皮用food mixer machine 搓可以嗎?
@PapaFungsKitchen
9 ай бұрын
當然可以。多謝支持。
@lilyleung2237
3 жыл бұрын
Can you use lard instead of pork fat and if you have a choice would you choose tapioca starch or potato starch. I can buy either.
@PapaFungsKitchen
3 жыл бұрын
Hello, no you can’t use lard instead of pork fat. It’s not the same. As for the starch, tapioca starch works best for the wrapper.
@jorgeenrique9052
Жыл бұрын
Hello, I want to know how can I store the dough or I have to use it all? Can I store the dough in the fridge?
@PapaFungsKitchen
Жыл бұрын
You need to use it all, the dough does not store well
@selavyera6662
3 жыл бұрын
Hi, I'm planning to make this soon and I was wondering how long can we store the frozen hargao in the freezer? And is it possible to just mix the filling by hand to achieve the same result, or do I need to chop the shrimp even more? Thank you so much!
@PapaFungsKitchen
3 жыл бұрын
Hello, you can freeze it for a week, since any longer the wrapper will become more frail and dense since the freezing temperatures will dry the wrapper and the filling. Best is to eat it right away, but in large batches it’s hard to do so. As for the filling question, yes you can mix by hand, cutting the shrimp smaller will make it easier to get it to that consistency of stickiness to achieve a bouncy texture when you bite in, but most people tend to like larger pieces of shrimp in their har gow, so it’s up to you. It will take a lot longer since you’ll need to mix and slam the filling mixture to get it to that state. I hope this helps
@rosaling2023
Жыл бұрын
@@PapaFungsKitchencan use blender to beat it?
@johannaalzona4674
2 жыл бұрын
What if i use the fresh bamboo shoots should i boil and squeeze out excess juice to avoid bitterness? Or should it be as is?
@PapaFungsKitchen
2 жыл бұрын
Yes, you can use fresh ones. You will need to boil it first to remove the smell
@zia8950
4 жыл бұрын
Hi thank you Question: is there a substitute for the pork fat ?
@PapaFungsKitchen
4 жыл бұрын
You can have just shrimp only, but it won’t be as good. It will be less juicy and stiffer. You can add some water chestnut in there to make it less stiff, but it will have to be finely chopped and mixed evenly with the shrimp. This will make the texture less stiff.
I love it, i have a question, can i use ground pork with 50% meat and 50% fat?
@PapaFungsKitchen
4 жыл бұрын
No, don’t use ground pork. There shouldn’t be pork meat in it, the fat helps it give it a better texture. If it’s just shrimp, it will be a bit stiff. You can add some water chestnut to give it some crunch, so it won’t be as stiff if you only put shrimp in there without the pork fat. I hope that helps.
@troyrodriguez1885
4 жыл бұрын
big help thanks! I'll stick with the pork fat you recommended.
@chincharco579
3 жыл бұрын
請問熱水是否要100°c 的滾水?
@PapaFungsKitchen
3 жыл бұрын
是的
@joejeans7913
3 жыл бұрын
Hey I tried this and haven't mastered the cleaver smash into a thin round shape. I rolled them it was too thick. can you but through a pasta machine to make sheets then use a cutter to make the circles?
@PapaFungsKitchen
3 жыл бұрын
Hello, yes you can, if it’s easier for you. Make sure to make in small batches so the wrapper doesn’t dry out. The cleaver smash is faster so less likely for the wrapper to dry. If it gets dry, it will tear when you try to wrap it up.
@cahdmeoink558
Жыл бұрын
hi. what kind of wheat flour do we use? Soft or Hard Wheat?
@PapaFungsKitchen
Жыл бұрын
Hello, I use tapioca starch and wheat starch. I don’t use wheat flour
@raquelk63
4 жыл бұрын
Can make a large batch of Har Gaw and freeze them uncooked...then steam when I'm ready to eat?
@PapaFungsKitchen
4 жыл бұрын
Yup. Easier to make a large batch than to make multiple small batches.
@Emily-jx5oc
3 жыл бұрын
Is it good to freeze? Should I freeze it before or after it's steamed?
@PapaFungsKitchen
3 жыл бұрын
You should freeze it before steaming. Steam when you want to eat it.
@nualel
3 жыл бұрын
Hi! I want to make a halal version of this, could I ask what’s a better substitute for pork? Chicken/Beef/Fish?
@PapaFungsKitchen
3 жыл бұрын
You can omit the pork and only use shrimp, but it will be a little more dense. I’m not sure if it’ll taste right if you use other meats as replacement
@cathykwok3589
4 жыл бұрын
師傅好勁呀 睇完覺得自己包果 d皮勁厚…摺又摺得醜 要多 d練習先得😂😂
@PapaFungsKitchen
4 жыл бұрын
多謝你的嘗試,你說得對要多練習,繼續努力💪
@jmhc2492
3 жыл бұрын
如果要放冰箱保管 咁整完要蒸埋先放冰箱 定係包好都可以放冰箱呢?
@PapaFungsKitchen
3 жыл бұрын
蒸熟放氷箱再翻蒸蝦會過熟唔好食,生包放氷箱則皮口感會霉和會乾裂等問題,所以見議趁新鮮吃。
@adamz1988
3 жыл бұрын
What sauce is advised with this recipe? My gf usually uses soy sauce but we're wondering if it's meant to be enjoyed with a specific one instead.
@PapaFungsKitchen
3 жыл бұрын
Har gow is usually enjoyed as is or with hot sauce if you like it spicy. Not many people dip it in anything
@violetviolet888
Жыл бұрын
KenBudrishiro: Dipping Sauce Recipe for dumplings: 1 tablespoon regular soy sauce 1 tablespoon Chinese black vinegar 1 teaspoon sesame oil Optional additions to taste: minced scallions, minced garlic, chili oil
@judee2578
3 жыл бұрын
Can I use corn starch substitute potato starch?
@PapaFungsKitchen
3 жыл бұрын
No, the cornstarch will make the wrapper fall apart and hard to wrap. Potato starch or tapioca starch is needed so it gives the wrapper that stretchy and slightly chewy texture you get at dim sum restaurants
@aznmickster
3 жыл бұрын
I made this recipe and it didn't work!! I had to watch other youtube videos to find out how to do it. In your video and recipe, you guys didn't say to rest and cover the dough. Which makes a huge difference!!!
@PapaFungsKitchen
3 жыл бұрын
Hello Anthony, in both the video and instructions I said to cover the dough so it doesn’t dry out. I even rub a bit of oil on it before covering to make sure it doesn’t dry out. Without covering it, the dough will be very brittle making it hard to wrap and not have that chewy texture you get. For my recipe I didn’t need to rest the dough, it worked fine for me. Since the dough was still malleable and easy to work with. Can you let me know what you did and maybe I can help you out?
@aznmickster
3 жыл бұрын
@@PapaFungsKitchen thank you for replying. It worked after I covered the dough for 5 minutes, then start to roll.
@PapaFungsKitchen
3 жыл бұрын
Glad it worked out
@casanova_rt9750
3 жыл бұрын
你好,视频很棒,但是..我需要问 我可以用什么其他成分来代替猪肉脂肪?
@PapaFungsKitchen
3 жыл бұрын
你如果唔落肥肉效果唔夠滑和濕潤,食味較木,你自己決定用否。
@sterlingpuffer4781
Жыл бұрын
do you need pork fat? or can you substitute something else
@PapaFungsKitchen
Жыл бұрын
You can use vegetable shortener but it won’t taste as good and probably slight textural differences
@sin7wu
Жыл бұрын
Fungs kitchen in Houston?
@PapaFungsKitchen
Жыл бұрын
Nope
@alicearthur3759
3 жыл бұрын
Love the tutorial. But please lower the music. It’s hard to hear the chef talk. Thanks!
@PapaFungsKitchen
3 жыл бұрын
Will do, thanks
@moojojom
4 жыл бұрын
Whats a wheat flour? I can find glutinous and rice flour. Any of it?
@PapaFungsKitchen
4 жыл бұрын
Hello, for har gow. You only need wheat starch and corn starch. You don’t need any flour in this recipe.
@@PapaFungsKitchen do i apply oil and then freeze or freeze them after they are made
@PapaFungsKitchen
3 жыл бұрын
@@1970abhijit sorry for the late reply. I freeze them after I wrap them. Just make sure to eat them quickly since har gow wrapper does not like to be frozen, since freezing will take the moisture out and the texture will not be the same
@doremifasolasido8843
3 жыл бұрын
Hi, if the wrapper for later use. Should I dust some tapioca starch on every layer of the wrapper? Any suggestions? Thank you
@PapaFungsKitchen
3 жыл бұрын
Hello, you will need to use the wrappers while they are fresh. You can’t leave it for later use.
@doremifasolasido8843
3 жыл бұрын
@@PapaFungsKitchen ok thank you so much for the information
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