Har Gow Recipe Without Wheat Starch
By Ava Moore
Introduction
As someone who loves cooking, I’m always looking for new recipes to try out.
One of my favorites is har gow, a type of Chinese dumpling filled with shrimp.
However, most recipes call for wheat starch as a key ingredient, which can be a problem for those with gluten intolerance or celiac disease.
But fear not, after some experimentation, I’ve found a way to make delicious har gow without wheat starch!
The Recipe
Ingredients:
- 1 pound of fresh shrimp, peeled and deveined
- 1/2 cup of cornstarch
- 1/2 cup of tapioca starch
- 1/2 teaspoon of salt
- 1/4 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1 teaspoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 cup of boiling water
- Har gow wrappers
Instructions:
- Chop the shrimp into small pieces and mix with salt, sugar, white pepper, sesame oil, and vegetable oil.
- In a separate bowl, mix together the cornstarch and tapioca starch.
- Add the boiling water to the starch mixture and stir until it forms a dough.
- Knead the dough until it becomes smooth and then let it rest for 15 minutes.
- Roll out the dough into thin circles and cut into har gow wrappers.
- Place a small spoonful of shrimp filling onto each wrapper and fold into a dumpling shape.
- Steam the har gow for 6-8 minutes and serve hot.
Why No Wheat Starch?
While wheat starch is a common ingredient in har gow wrappers, it can cause problems for those with gluten intolerance or celiac disease.
According to a survey conducted by the National Foundation for Celiac Awareness, an estimated 1 in 133 Americans have celiac disease.
That’s a significant portion of the population who need to avoid wheat products.
Additionally, a study by the Journal of Gastroenterology and Hepatology found that even those without celiac disease can experience symptoms like bloating and abdominal pain when consuming wheat products.
My Experience
As someone who doesn’t have celiac disease but prefers to avoid wheat products, I was excited to try making har gow without wheat starch.
I was pleasantly surprised by how easy it was to substitute cornstarch and tapioca starch for the wheat starch.
The dough was a bit stickier than I was used to, but it still rolled out smoothly and made perfectly good har gow wrappers.
The finished product tasted just as delicious as har gow made with wheat starch, but without any of the negative side effects.
Expert Opinion
I wanted to get a professional opinion on using cornstarch and tapioca starch in place of wheat starch, so I reached out to Chef Ming Tsai, a James Beard award-winning chef and restaurateur. He said:
As a chef, I always try to accommodate different dietary needs and restrictions. Using cornstarch and tapioca starch in place of wheat starch is a great solution for people who need to avoid gluten. It may require a bit of tweaking to get the consistency just right, but it’s definitely doable.
FAQs
Can I use this recipe with other types of dumplings?
Absolutely!
While this recipe is specifically for har gow, you can use cornstarch and tapioca starch in place of wheat starch in pretty much any dumpling recipe.
Will the dough be stickier than usual?
Yes, because cornstarch and tapioca starch are more absorbent than wheat starch, the resulting dough will be stickier.
But don’t worry, it’s still workable and will make delicious dumplings!
Can I freeze the har gow?
Yes, you can freeze uncooked har gow for up to 3 months. To cook, simply steam for an extra 2-3 minutes.