Hakau Recipe

Hakau or dumplings Shrimp is one type of dimsum that has many fans. In addition to delicious taste, hakau must also be successful in having a transparent wrapper so that the beautiful orange filling of the shrimp will be seen. Find out the secret to making transparent hakau skin in this recipe.

Ingredients

Skin:
Tangmien flour - 100 grams
Sago flour - 50 grams
Salt - 1 tsp
Water, cook until boiling - 200 ml
Vegetable oil - 1 tbsp
Stuffing:
Shrimp, chopped - 250 grams
Jicama, shaved - 100 grams
Carrot, shaved - 1 piece
Garlic, minced - 2 cloves
Onions, chopped - 1/2 pieces
Green onion, thinly sliced - 1 stick
Sago flour - 100 grams
Oyster sauce - 1 tbsp
Soy sauce - 1/2 tsp
Salt - 1/2 tsp
Sugar - 1 tsp
Pepper - 1/4 tsp
Chicken oil - 1 tbsp
Complementary:
Chili sauce - to taste
Soy sauce (soy sauce) - to taste
Buy ingredients and cooking utensils

Plans

1. In a bowl, mix the tangmien flour, sago, and salt. Stir well.
1. In a bowl, mix all the filling ingredients. Stir well.
1. Heat a steamer or a frying pan. Give a banana leaf base
Chili sauce can also be made yourself from large red chilies that are mashed and mixed with vinegar, salt, sugar, and a little water.

What's in hakau?

Ingredients for stuffing hakau or steamed shrimp dumplings 1 tsp fish sauce. 250 grams of small peeled shrimp, coarsely chopped. 1/4 tsp salt. 1 tsp sesame oil. 1/8 tsp ground pepper. 1/2 tablespoon cornstarch. enough onions. enough shoots.

Tang mien flour for what?

Tang mien flour is usually used as a mixture of soaked protein flour to make dumplings. This can make the buns fluffy and soft. In addition, wheat flour mixed with tang mien flour can produce a legit bakpao skin taste.

What is hakau dim sum made of?

In contrast to siomai skin, hakau skin uses tang mien flour as the main ingredient. Tang mien flour or wheat starch is flour made from wheat flour with a whiter color. The texture of the flour is finer than wheat flour.

What flour do you use for dimsum skin? Best Dimsum Skin Recipe 200 grams of wheat flour. 1 tbsp tapioca flour. tsp of salt. 10 ml of cooking oil. 135 ml of warm water.