{"id":283501,"date":"2010-05-07T14:09:00","date_gmt":"2010-05-07T12:09:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/shrimp-ravioli-har-gow"},"modified":"2010-05-07T14:09:00","modified_gmt":"2010-05-07T12:09:00","slug":"shrimp-ravioli-har-gow","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/shrimp-ravioli-har-gow\/","title":{"rendered":"Shrimp Ravioli (Har Gow)"},"content":{"rendered":"
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I took advantage of a trip to Shanghai  to take a crash course in dim sum, those little Chinese bites that range from chicken feet to delicately folded and steamed ravioli. So today, the shrimp ravioli. I had already practiced before leaving for the particular folding of these “Har gow” but once in Shanghai I was surprised by the variety of these foldings and that finally it was quite easy. The trick is to have it explained to you. It’s true that with this particular course, I had the time to understand well and to repeat myself as many times as necessary until I passed!<\/div>\n
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All the ingredients can be found in Asian grocery stores, especially the wheat starch.<\/p>\n<\/div>\n

Recipe for shrimp riavolis (36 pieces):<\/h2>\n
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For the dough:<\/strong><\/div>\n
  -180g of wheat starch<\/strong><\/div>\n
  -30g of potato starch<\/strong><\/div>\n
  boiling water (more or less three ladles) <\/strong><\/div>\n
  three  tablespoons of oil<\/strong><\/div>\n
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For the stuffing:<\/strong><\/div>\n
  -150g raw peeled shrimp cut into pieces<\/strong><\/div>\n
  -100g of raw peeled shrimp in a blender<\/strong><\/div>\n
  2 tablespoons of diced bamboo shoots<\/strong><\/div>\n

  -1 Chinese onion <\/strong>
\n  -2 slices of ginger, finely diced<\/strong>
\n  -1 small clove of garlic <\/strong>
\n  -1 teaspoon of salt<\/strong>
\n  -pepper <\/strong>
\n  -three quarters of a tablespoon of Chinese wine (special wine for cooking!)<\/strong>
\n  -a quarter teaspoon of sesame oil<\/strong>
\n  -1 tablespoon cornstarch<\/strong>
\n  -30g of carrot cut in very small cubes<\/strong>
\n  -1 egg white<\/strong><\/p>\n

Start by preparing the stuffing.<\/em>
\nPlace all ingredients in a bowl and mix well. Set aside in a cool place.<\/em><\/p>\n

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Prepare the dough.<\/em><\/p>\n

Put the starches in a bowl, add a ladleful of boiling water and mix well.<\/em><\/div>\n

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Pour this preparation on a clean table or marble. Start kneading it by folding it and working it with the palm of your hand against the table. This will take at least 5-10 minutes. Add a good tablespoon of oil (on the photo it is bacon that can be replaced by this spoon of oil)!<\/em><\/div>\n
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Continue to work it to incorporate the fat, always folding it, crushing it with the palm of your hand and folding it. Continue until you obtain a very soft paste with a satin appearance. Roll it in three regular sausages and cut them   in 12 pieces. <\/em><\/div>\n
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We will then place each disc flat on the surface, then crush it with a plastic pallet or the bottom of a pan, anything that can flatten them. Cover the rest of the dough pieces with plastic wrap to prevent them from drying out! <\/em><\/div>\n
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Then with a rolling pin (for dim sums we use a thinner rolling pin), spread the disc a little more thinly. Do not hesitate to flour the work surface with wheat starch. The disc will be almost 10cm in diameter. The bigger the ravioli, the bigger it will be of course, but especially a little easier to fold with the filling inside.<\/em><\/div>\n
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Then comes the folding. I strongly advise you to practice beforehand by putting a ball of the dough in the riavoli. Once this folding is mastered, we can re-spread this training dough. The explanations will be perhaps simpler in images… But you have to put a little bit of filling at   edge of the disk, then close one of the corners by pressing well the dough to seal it, then fold back the rest of the dough taking care to seal well each time. There is nothing difficult about it, you just have to practice! <\/em><\/div>\n
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That should bring us to this result:<\/em><\/div>\n
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With a little more training you can achieve this as well :<\/em><\/div>\n
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All that remains is to steam them in a bamboo basket lined with a sheet of parchment paper with holes in it. Cook until the dough is translucent and the filling is pink (about 5 minutes).<\/em><\/div>\n
If you are afraid of folding, I probably took longer to write this recipe than to make it! You can also simplify your life and fold the disc in half! Not as pretty, but just as good! <\/em><\/div>\n
And if you want to know how to write “shrimp ravioli” in Chinese, well here it is:<\/div>\n
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\"Raviolis<\/div>\n<\/div>\n

Raviolis aux Crevettes (Har Gow)<\/h2>\n
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J\u2019ai profit\u00e9 d\u2019un voyage \u00e0 Shanghai pour prendre un cours intensif sur les dim sums, ces petites bouch\u00e9es chinoises qui vont du pied de poulet au ravioli d\u00e9licatement pli\u00e9 et cuit \u00e0 la vapeur. Aujourd\u2019hui donc les raviolis aux crevettes. Je m\u2019\u00e9tais d\u00e9j\u00e0 entrain\u00e9 avant de partir pour le pliage particulier de ces \u00ab Har gow \u00bb mais une fois \u00e0 Shanghai j\u2019ai \u00e9t\u00e9 \u00e9tonn\u00e9 de la vari\u00e9t\u00e9 de ces pliages et que finalement c\u2019\u00e9tait assez facile. Le tout est de se le faire expliquer. C\u2019est vrai qu\u2019avec ce cours particulier, j\u2019ai eu le temps de bien comprendre et de me reprendre autant de fois que n\u00e9cessaire jusqu\u2019\u00e0 les r\u00e9ussir!<\/span>
<\/div>Tous les ingr\u00e9dients se trouvent dans les \u00e9piceries asiatiques, surtout la f\u00e9cule de bl\u00e9.<\/span><\/div>\n
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