Har Gao (Dimsum) & Chili Oil

This is so yummy and every I made from stretch.  Its so satisfying. 

Har Gao is seriously expensive these days. Make our own can eat as much as we like as we can keep it for the next consumption. 

Chili Oil is one best friend of Har Gao that I love them together. Not only match with Har Gao, it can also goes very well with other Chinese food. 

Chili Oil:-

A

Handful dried chilies 

B (spices)

1 cinnamon stick

1-2 cups Cooking oil

2 Cloves

3 slices Ginger 

1tbsp black Peppercorn

1pcs Star anise

C

Salt

* In a food processor or grinder,  grind A until fine become powder and set aside in a bowl. 

* Heat up cooking oil and add all spices, cook for few minutes. Let it soak and discard the spices.

* May add a tbsp of sesame seeds into Chili.

* Pour hot oil into A and add some salt to taste. 

Har Gao Recipe:-

30pcs 

Skin 

110g wheat starch

15g tapioca starch

1/4tsp salt

1/2tsp sugar

185ml boiling water

5ml cooking oil

* In a clean bowl add in dry ingredients and boiling water stir with scrapper.

* Transfer to working table and add cooking oil and knead until smooth less than 10 minutes. 

* cover with a bowl. Let it rest for 15 minutes. 

* Roll it long, cut into 30pcs. 

* Each balls weight 8-9g.

* Take one ball, roll it into round thin disk skin.

* Fill 1 tsp prawn filling onto the skin. Wrap up, seal and repeat until finish, co erase with a clean cloth to prevent from drying while wrapping the rest of Har gao.

* brush oil on plate or use grease paper, place dumplings Har Gao on top. 

* Steam for 5-6 minutes only until skin is translucent and off fire.  

* Do Not over steamed or else skin will breaks easily. 

Filling

15 large fresh prawns (enough for 30-32pcs of Har Gao)

1tbsp saya sauce

1/3 tsp Salt

1/8tsp Pepper

1 tsp Sesame oil

1tbsp Sugar

2 tsp Cornstarch

* In a clean bowl, massage cleaned prawns with 1tbsp sugar, use hand to mix.

* Add in salt, pepper mix well follow with cornstarch and sesame oil, mix well with chopstick because it's sticky in this stage. 

* Add in lard or cooking oil, mix well with chopstick.

* Let it rest and chill for 1 hour and ready to use.