Har Gow

Har Gow Dough

Ingredients:

• wheat starch, 228 grams
• potato starch, 85 grams
• water, 456 grams
• potato starch (separate), 85 grams

Method:

Begin by bringing water to a boil. Combine wheat starch and 3 oz of potato starch in a bowl. Pour boiling water in slowly, while mixing the flour together. Once a firm dough has formed, let it cool down at room temperature for about 10 minutes, or until cool to the touch. Knead in the remaining 3 oz of potato starch until dough is a smooth and even texture. Divide, lightly oil, and wrap up tightly for later use.

Har Gow Filling

Ponzu Gel

Ingredients:

• soy sauce, 125 grams
• water, 62.5 ml
• yuzu, 25 grams
• gelatin, 10 sheets
• rice wine vinegar, 5 grams
• lemon zest, 1/8 of lemon

Method:

1. Bloom Gelatine.
2. Combine all ingredients and bring to a boil.
3. Remove from heat and whisk in bloomed gelatin.

Taromash Filling

Ingredients:

• taro root, 1kg
• onions, 200 grams
• butter, 50 grams
• miso paste, 30 grams
• 36% cream, 25 grams
• water, 200 grams
• edamame, 10 grams

Method:

1. Steam peeled and diced taro root for approximately 15 minutes. Put through ricer into bowl.
2. Sauté diced onion with butter until tender.
3. Add miso paste and cream to onions.
4. Add riced taro root to mixture. Add water and mix.
5. Cook out some moisture from taro filling then take off heat and cool.
6. Fold in double shucked edamame beans.