*** The wrapper should be Potato Starch or Tapioca Starch. Not Corn Starch. The translation on the bag is wrong. *** Sorry for the confusion
@trueblue77793 жыл бұрын
I love your channel!! So informative! Thank you!
@nirupachadha63453 жыл бұрын
We don’t get potato starch here what about arraroot starch.
@lilyleung22373 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.
@kendallmatthias99313 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
@kendallmatthias99313 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.
@julesl69103 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.
@PapaFungsKitchen3 жыл бұрын
Thanks for tuning in!
@TalkAboutLife3 жыл бұрын
The technique and that level of finesse in the skill is that mark of a very seasoned experienced Chinese chef. Absolutely.
@PapaFungsKitchen3 жыл бұрын
🙏
@whiskey9943 жыл бұрын
making of the wrapper was masterfully done, you can tell they've been doing it for years. will definitely try this out
@PapaFungsKitchen3 жыл бұрын
Thanks! Let me know how it goes!
@raquelgallo72283 жыл бұрын
Love the style of this vid almost as much as l love har gow. This is excellent!
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!
@PapaFungsKitchen2 жыл бұрын
Thanks for your support
@stevenxa39563 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.
@PapaFungsKitchen3 жыл бұрын
So glad it worked out for you!
@stevenxa39563 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?
@PapaFungsKitchen3 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.
@TalkAboutLife3 жыл бұрын
One of the best Chinese cooking channels
@PapaFungsKitchen3 жыл бұрын
Thanks!! ☺️
@flyingphoenix91914 жыл бұрын
👍👍👍👏👏👏 謝謝 Papa Fung 的寶贵教材。🍁🍁🍁🌱🌱🌱
@PapaFungsKitchen4 жыл бұрын
☺️🙏
@nirupachadha63453 жыл бұрын
by all-time favourite. I have to practice the pleating it otherwise I’m going to go home.
@Paper_nylon2 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
@PapaFungsKitchen2 жыл бұрын
Awesome, glad she can follow along!
@RH-mk3rp2 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
@dannychane3 жыл бұрын
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! 🙏
@PapaFungsKitchen3 жыл бұрын
Glad you like it!!
@lilyleung22373 жыл бұрын
How do you get your pork fat? Did you use potato or tapioca starch? Thanks in advance.
@dannychane3 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.
@lilyleung22373 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.
@maggiechan333 жыл бұрын
Best + easiest Har Gow Tutorial.
@PapaFungsKitchen3 жыл бұрын
Thanks!
@shirleyleung92373 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😋
@TalkAboutLife3 жыл бұрын
A Five Star Chef indeed
@samme10242 жыл бұрын
Amazing wrapping skills! Thank you for sharing!!!
@PapaFungsKitchen2 жыл бұрын
Thx for watching!! 😊
@fellitaatmadjaja16693 жыл бұрын
Love the video style. Thanks for the recipe.
@PapaFungsKitchen3 жыл бұрын
Thanks!
@voda5130 Жыл бұрын
Perfect so much love love ❤❤❤❤❤
@PapaFungsKitchen Жыл бұрын
Thanks! 😊
@tiffanychen62513 жыл бұрын
Thanks for your dim sum recipes! They are the best!
@PapaFungsKitchen3 жыл бұрын
Thanks for watching !
@BloxyMelonio Жыл бұрын
啊啊,好吃看😋
@raquelitaregondola81292 жыл бұрын
Thank you gor sharing.
@masterhide3 жыл бұрын
Thank you. I made these tonight and they were delicious. Now I have about 70pc in my freezer lol.
@PapaFungsKitchen3 жыл бұрын
Nice!
@lilyleung22373 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.
@masterhide3 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.
@mahardhikaatma10023 жыл бұрын
instantly become my fav chinese cooking channel
@PapaFungsKitchen3 жыл бұрын
Thanks !
@kumarbaram1458 ай бұрын
Tq
@jguser-d3g3 жыл бұрын
Very good, thanks for sharing 💪🙏👍🎋⛩
@PapaFungsKitchen3 жыл бұрын
Thank you! Cheers!
@naterciaritasilva24627 ай бұрын
Excellent !!! 😊
@ZoeChing13193 жыл бұрын
So amazing thank you love this video!!
@janesusilowati23363 жыл бұрын
This is the authentic recipe .Love it Tq.
@juliechuah3730 Жыл бұрын
Thanks for sharing
@therealteammnm85533 жыл бұрын
Wow! So pro in making the wrap and molding the har gow! 😮😮😮
@PapaFungsKitchen3 жыл бұрын
Thankssss!
@sharonfound44933 жыл бұрын
Wonderful job!
@PapaFungsKitchen3 жыл бұрын
Thanks!
@nadanalia30003 жыл бұрын
My favourite Chinese food ever
@thetipsycookery82683 жыл бұрын
What a MASTER!!!
@alvinchen52466 ай бұрын
這才是真正會做蝦餃的老手。
@PapaFungsKitchen6 ай бұрын
非常感謝你的支持。
@TalkAboutLife3 жыл бұрын
Wowww
@TheThesalsalady1733 жыл бұрын
😁😁 thanks papa made the best video.
@jperry67792 жыл бұрын
Beautiful!
@PapaFungsKitchen2 жыл бұрын
Thanks!
@WhiskeyToro Жыл бұрын
Making it this weekend
@PapaFungsKitchen Жыл бұрын
Do it
@sharonlun89812 жыл бұрын
勁, 多謝分享。
@PapaFungsKitchen2 жыл бұрын
多謝讚賞,感謝支持。
@4tin602 жыл бұрын
FINALLY FOUND THE NAME OF MY CHILDHOOD FAVORITE
@PapaFungsKitchen2 жыл бұрын
Awesome!
@suongho9451 Жыл бұрын
😊
@ritamonica44583 жыл бұрын
Papa Fung is very good at cutting that bamboo shoot and making har gao wrapper 👍🏻👍🏻
@PapaFungsKitchen3 жыл бұрын
Thanks!!☺️
@powerup903 жыл бұрын
冯爸爸多谢你快回复,奇待尽快睇到你做的叉烧飽。谢谢。Steven。NG
@PapaFungsKitchen3 жыл бұрын
咁你要繼續睇我的視頻啦!
@lilyleung22373 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.
@PapaFungsKitchen3 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.
@lilyleung22373 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.
@PapaFungsKitchen3 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.
Much better than the dozen or so other self-proclaimed Har Gaw/Dim Sum masters I've seen both in person and on KZfaq. 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".
@emyfilarca63442 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
@PapaFungsKitchen2 жыл бұрын
It’s in the variety of rice noodles video
@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
@sweetpinaycha494711 ай бұрын
hi it looks so good🤗 any other substitute for shrimp? tnx
@PapaFungsKitchen11 ай бұрын
You can use anything, even scallops
@tripnidm16593 жыл бұрын
Same
@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。
@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 🙏🏻
@misachan96152 жыл бұрын
Wowwww
@jmhc24923 жыл бұрын
可以用冰鮮蝦嗎?外國買唔到新鮮蝦
@PapaFungsKitchen3 жыл бұрын
可以的,冰鮮蝦都好好吃的
@c9pastrylab562 жыл бұрын
師傅,唔知點解蒸熟後d蝦餃爆開口,試過幾次都係咁😥
@PapaFungsKitchen2 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
@selavyera66623 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!
@PapaFungsKitchen3 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?
@cresdc84813 жыл бұрын
So this is what that guy from Uncle Roger was trying to make
@PapaFungsKitchen3 жыл бұрын
Haha, yea, that chef made them thick
@lilyleung22373 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.
@PapaFungsKitchen3 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.
@troyrodriguez18854 жыл бұрын
I love it, i have a question, can i use ground pork with 50% meat and 50% fat?
@PapaFungsKitchen4 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.
@troyrodriguez18854 жыл бұрын
big help thanks! I'll stick with the pork fat you recommended.
@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
@douglaskan10 ай бұрын
請問蝦餃皮用food mixer machine 搓可以嗎?
@PapaFungsKitchen9 ай бұрын
當然可以。多謝支持。
@zia89504 жыл бұрын
Hi thank you Question: is there a substitute for the pork fat ?
@PapaFungsKitchen4 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.
@johannaalzona46742 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?
@PapaFungsKitchen2 жыл бұрын
Yes, you can use fresh ones. You will need to boil it first to remove the smell
@chincharco5793 жыл бұрын
請問熱水是否要100°c 的滾水?
@PapaFungsKitchen3 жыл бұрын
是的
@joejeans79133 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?
@PapaFungsKitchen3 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.
Hi! I want to make a halal version of this, could I ask what’s a better substitute for pork? Chicken/Beef/Fish?
@PapaFungsKitchen3 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
@casanova_rt97503 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?
@PapaFungsKitchen3 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。
@cathykwok35894 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😂😂
@PapaFungsKitchen4 жыл бұрын
多謝你的嘗試,你說得對要多練習,繼續努力💪
@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
@aznmickster3 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!!!
@PapaFungsKitchen3 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?
@aznmickster3 жыл бұрын
@@PapaFungsKitchen thank you for replying. It worked after I covered the dough for 5 minutes, then start to roll.
@PapaFungsKitchen3 жыл бұрын
Glad it worked out
@moojojom4 жыл бұрын
Whats a wheat flour? I can find glutinous and rice flour. Any of it?
@PapaFungsKitchen4 жыл бұрын
Hello, for har gow. You only need wheat starch and corn starch. You don’t need any flour in this recipe.
@judee25783 жыл бұрын
Can I use corn starch substitute potato starch?
@PapaFungsKitchen3 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
@ricardogao81472 жыл бұрын
Hey Papa what brand and type of wood is this cutting board you using?
@PapaFungsKitchen2 жыл бұрын
Hey, it’s some no namer. Had this cutting board for a very long time
@ricardogao81472 жыл бұрын
@@PapaFungsKitchen got a bambo board but the skin sticks when í press.
@karenweng90912 жыл бұрын
Do we have to use pork fat?
@PapaFungsKitchen2 жыл бұрын
Yes
@hennakromokarijo38373 жыл бұрын
When there s no wheat flour by hand can it be substitute with something else
@PapaFungsKitchen3 жыл бұрын
Hello, you can’t substitute wheat flour with something else. It won’t be the same
@hennakromokarijo38373 жыл бұрын
@@PapaFungsKitchen ....my country don't sell wheat flour....we have oriental shop but mostly tapioca flour
@violetviolet888 Жыл бұрын
@@hennakromokarijo3837 "flour" is not "starch", the recipe calls for *starch*
@mayyeung99703 жыл бұрын
I wasn't able to find wheat starch. Is wheat flour the same?
@PapaFungsKitchen3 жыл бұрын
No, they’re different things
@lilyleung22373 жыл бұрын
Try Asian supermarkets or Amazon.
@chienkieucao20964 жыл бұрын
😋😋😋👍👍👍💗💗💗
@PapaFungsKitchen4 жыл бұрын
😄
@sin7wu Жыл бұрын
Fungs kitchen in Houston?
@PapaFungsKitchen Жыл бұрын
Nope
@aspire13 жыл бұрын
how to make pork fat where to buy it from?
@PapaFungsKitchen3 жыл бұрын
You need a fatty piece of pork belly, cut off the fat and cook the fat until it renders to oil. Let the oil cool and place in fridge.
@@PapaFungsKitchen do i apply oil and then freeze or freeze them after they are made
@PapaFungsKitchen3 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
@chun_lisfii35962 жыл бұрын
Excuse me you said it's not corn stach to be used but in the video, there is a corn drawning in the bag, so the translation is not wrong. Or maybe you did not film the right bag? That's what you wanted to say?
@PapaFungsKitchen2 жыл бұрын
Hello, on the bag there’s a corn drawing but in Chinese, it’s actually not corn starch, so there’s an error on the bag itself, which resulted in the wrong translation. We’ll be more careful on selecting the bag for videos moving forward. Thanks
@chun_lisfii35962 жыл бұрын
@@PapaFungsKitchen thanks
@timothyferrer24184 жыл бұрын
Hi! Thsi recipe is the easiest and friendliest and I think the best sy to make Har Gow. Question: Why did you not put some Shao Xing Wine?
@PapaFungsKitchen4 жыл бұрын
Hey, thanks for the compliments! There is no need for Shao Xing Wine for har gow.