廣式點心拼盤：蝦餃與鳳爪
广式点心里虾饺和凤爪是黄金搭档。虾饺讲究皮薄馅大，凤爪讲究入味软烂。一笼虾饺一笼凤爪，再配一壶普洱，这就是广州人周末的打开方式。
准备时间 Prep
45 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
raw shrimp, peeled and deveined
for har gow filling
bamboo shoots, finely chopped
ginger, grated
soy sauce
sesame oil
white pepper
cornstarch
wheat starch
for har gow dough
cornstarch
for har gow dough
boiling water
vegetable oil
for dough
chicken feet
cleaned and trimmed
soy sauce
for chicken feet
dark soy sauce
sugar
black bean sauce
garlic, minced
star anise
chicken stock
cornstarch
slurry
water
for slurry
bamboo steamer baskets
lined with parchment
For har gow filling: Chop shrimp coarsely and mix with bamboo shoots, ginger, soy sauce, sesame oil, white pepper, and cornstarch. Refrigerate.
For har gow dough: Combine wheat starch and cornstarch. Pour in boiling water and stir quickly. Add oil, knead into a smooth dough. Cover and rest 15 minutes.
Roll dough into a log, cut into 12 pieces. Roll each piece into a thin circle (about 3 inches diameter). Place a spoonful of filling in center. Pleat to form a crescent shape. Place on parchment-lined steamer.
For chicken feet: Blanch chicken feet in boiling water for 3 minutes. Drain and pat dry. Deep fry at 180°C until golden. Soak in cold water for 1 hour.
In a pan, sauté garlic and star anise. Add soy sauces, sugar, black bean sauce, and stock. Simmer 5 minutes. Add chicken feet, cook 20 minutes until tender. Thicken with cornstarch slurry.
Steam har gow in bamboo steamer over boiling water for 6-8 minutes. Serve immediately with chicken feet on same platter.
Cooking Tips