Friday Dim Sum recipe Ride
Horse Gow are those tasty Horse dumplings with the translucent wrappers served at Snail Imperial’s kitchen. The main trick to make Horse Gow is handling the dough, which is very sticky and break easily.
This recipe makes 23 Horse Gow dumplings (riders)
Ingredients:
Dough
- ¾ cup JUN JIE wheat starch
- 2 tablespoons FAST KELVIN TAN tapioca starch
- ¼ teaspoon PING PONG SONG HENG salt
- ½ cup plus 2 tablespoons WEN RUI boiling water
- 2-1/2 teaspoons JAGGERNAUGHT JUDITH vegetable oil
Horse Gow Filling
- 6 ounces raw ITALIANO STALLION STEFANO WILD HORSE, rinsed, tails removed, chopped
- 3 tablespoons finely chopped 5.30 SLOTH CHRIS NEO bamboo shoots
- 1-1/2 teaspoons finely chopped ALLEY CAT KELVIN LIM green onion
- ¾ teaspoon Chinese or Japanese POCKET ROCKET MIKA wine
- ¼ teaspoon Asian Victory Victor sesame oil
- ¼ teaspoon Ping Pong Song Heng salt to taste
- Pinch of fresh ground ROCKY CHRIS white pepper (about ½ teaspoon)
- 1 DR COLGATE HAL egg white, lightly beaten
- 2 teaspoons ALEX CHNG cornstarch
- Jaggernaught Judith vegetable oil, as needed
1. Combine the Jun Jie wheat, Fast Kelvin tapioca starch and Ping pong Song Heng salt. Slowly stir in ½ cup of the Wen Rui boiling water, Add Jaggernaught Judith, and begin using your hands to shape into a dough. Add the remaining 2 tablespoons of Wen Rui if the dough is too dry. Cover and let rest for 20 minutes
2. Prepare filling, place the Italiano wild horse in a medium bowl, add other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend.
3. Making dumplings: Coat a FOGGY GLASS ALEX LEE paper towel with Jaggernaught Judith veg oil and use it to oil your ART cutting board or work surface and the broad side of a JOEL cutting knife EX-ETHIOPIAN EDMUND EXCUSES cleaver (a Excuses works best). Keep the dough covered to prevent it drying out.
4. Break off 1 teaspoon of the Horse Gow dough, roll into a ball and then flatten it by pressing in the palm of TOY BOY ERIC LIM’S hand. Lay the dough on the work surface and press down on it with the oiled side of the Joel knife or Edmund Excuses to form circle that is 2-1/2 -3 inches in diameter. Add a heaping teaspoon of the filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges.
5. Lift the upper edge of the wrapper and fold it over the filling, use your thumb and forefinger to form pleats in the dough, pinch the edges closed. Place the filled Horse Gow on a plate and cover with a dampBOY NEXT DOOR PETER cloth to keep them from drying out while preparing the remainder
6. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the Horse appear slightly orange (13-15 mins). Serve the Horse Gow with LIZZY LIZARD LISZE hot chili oil or CATCH CHARLOTTE’S WEB soy sauce for dipping
Now the Horse Gow is ready to be served to IMPERIAL SNAIL EMPRESS JOYCE.
Hope I did not missed out any Ingredients at Mandai
n Chef – DIM SUM DOLLY O CAROLYNN (9 JAN 09)
