Thank you so much for this recipe and video. I have tried others and they all failed on the wrap ratios. I was about ready to give up until I saw your video and recipe. Your ratio of 1/2 cup for flours and water was exactly the right consistency for the wrap. Kudos to you. Wishing you continued success.
Hi teacher. Did u use sweet potato starch or potato starch cos u listed both these 2 in your video? I like to try but please let me know which to use. Also is tapioca starch and tapioca flour the same? Thanks a lot
Hi ! I love your recipe and tested this one but got a little problem with the dough : it is crumbling a little bit and get stuck when I roll it. Should I put more water or oil ? Thanks for your help and keep on what you're doing ! :)
Thank you for your visit. But this video has been uploaded and it can not be edited. In the future, I will try to show more details in the vedio as you suggested.
my skin cracks at the edge when I roll it flat, then it cracks easily when I fold the dumpling. It becomes very hard to handle. I saw from the video that your skin looks smooth and a bit elastic when you do the wrapping. I follow exactly your video except I roll the skin when the dough is cold, but I have it covered with wet towel. What could be my problem?
I‘d like to say ,the dough might be too dry .you can try to add a little bit of hot water or oil . the dough should be smooth and soft before the rolling .
Thanks a lot for your super fast reply. I trust your recipe. I tried your steamed dumpling and spring roll skin and they all turned out very well. I'll try again for sure.
Thanks for the recipe , delicious . I was looking for this particular dough recipe that comes transparent when it steames , is this the same recipe for gyosa? I mean can we also pan fry the bottom?
my lecturer teach me with the kneading technique, we knead the shrimp until sticky, without chopping or cutting it into small piece. but it takes a very long time, for a professional dimsum chef like my lecturer, he took around 20-30minutes kneading it by hand.
老师，在您的详细指导下，我第一次做水晶饺就成功了。非常感恩有您❤
Thank you so much for this recipe and video. I have tried others and they all failed on the wrap ratios. I was about ready to give up until I saw your video and recipe. Your ratio of 1/2 cup for flours and water was exactly the right consistency for the wrap. Kudos to you. Wishing you continued success.
心靈手巧、妳的家人真有口福！
Chan Suk yee e
I always want to learn how to make those delicious har gau , thanks for sharing.
谢谢田园老师！我今天做了，非常非常非常成功！我的澄粉可能是吸水性太好，我一共加了差不多快1整杯沸水才拌成了理想状态。谢谢你分钟怎么包的具体手法，很好操作。好喜欢你的视频！又实用又漂亮！谢谢！
What a very generous chef.... she must ve doing this delicious recipe for her loved ones. 謝謝☺
我试了下 觉得第一那个虾仁要处理下 加蛋白另外要摔打 要不然口感不Q 蒸完比较干 第二可能不用放香菇 谢谢
These are so nice! My favorite har gau so delicious...Yummy food. I love your videos Channel. Thank you so much😄
Jenny Yuk Ling 玉 玲 Wong 王
大姐您好，我本人超愛看您的video，謝謝您這麽的用心。我最近因為孩子愛吃港式点心的山竹牛肉丸，可否請大姐您教我，謝謝您。
Mesmerized while watching and learning how to make Shrimp dumplings. Gonna try this recipe.
謝謝田園，今天跟著你的方式很成功。😊
非常喜欢大姐你 心灵手巧
They look awesome!! Going to try this recipe this weekend thanks
以非專業來說講解的很棒
製作餡料的重點都有講到
但真正的蝦餃皮是用澄麵跟太白粉製作
然後用拍皮刀下去拍皮 才會比較薄
包的摺數約11～13摺這樣
Hi teacher. Did u use sweet potato starch or potato starch cos u listed both these 2 in your video? I like to try but please let me know which to use. Also is tapioca starch and tapioca flour the same? Thanks a lot
A great and instructional video and a wonderful recipe. Thank you so much for sharing !!!!!!!
Very happy share with you, thank you for your visit
I find the technique even more beautiful than the dish itself.. Thank you so much for Sharing..
色香味俱全
wow. very efficient hands and yummy recipe.
Looks so delicious
Hi ! I love your recipe and tested this one but got a little problem with the dough : it is crumbling a little bit and get stuck when I roll it.
Should I put more water or oil ?
Thanks for your help and keep on what you're doing ! :)
+Cindy KOAN put more oil.
Awesome you make it look so easy. Thank you
I really love ur videos ... Everyday keep looking more n more,hahaha
Thank u so much!
照着做非常成功
I like your recipe. I wish you could show us what it looks inside once it's cooked.
Thank you for your visit. But this video has been uploaded and it can not be edited. In the future, I will try to show more details in the vedio as you suggested.
Can I make a large batch at once. Freeze them uncooked. Then steam them when I want to eat them.
Looks delicious. Im going to try that today ty
good luck!
你好啊，十分喜欢你做的，请问用土豆淀粉可以代替番薯粉么？
最理想其实是菱粉，土豆淀粉也可以。
田园时光Garden Timekm
homemade cuisine
.
想请问一下，您在视频里示范时是用了番薯粉还是马铃薯粉，因为在视频里华文是写番薯粉，英文却是马铃薯粉? 谢谢!
終於知道如何簡單做出水晶蒸餃的方法!改天一定要試試
my skin cracks at the edge when I roll it flat, then it cracks easily when I fold the dumpling. It becomes very hard to handle. I saw from the video that your skin looks smooth and a bit elastic when you do the wrapping. I follow exactly your video except I roll the skin when the dough is cold, but I have it covered with wet towel. What could be my problem?
I‘d like to say ,the dough might be too dry .you can try to add a little bit of hot water or oil . the dough should be smooth and soft before the rolling .
Thanks a lot for your super fast reply. I trust your recipe. I tried your steamed dumpling and spring roll skin and they all turned out very well. I'll try again for sure.
Ivon Tjong did you try this again?
Finally an easy dough, thanks.
请问老师番薯粉换土豆粉可以吗？
也可以
Beautiful easy to follow recipe. Thank you🙂
Those are some gigantic har gau, pretty sure you won't see those size when ordering at a restaurant Thanks for the upload.
就是喜欢简洁明了的视频,😘
Xiaoyun P
Thanks for the recipe , delicious . I was looking for this particular dough recipe that comes transparent when it steames , is this the same recipe for gyosa? I mean can we also pan fry the bottom?
This dumpling can't be fried in a pan
Thank you. Great teacher.
什麼是淀粉?
Hi I going to make this but I don't hv potato starch cn use tapioca?
Tapioca is the best choice
Are the mushrooms cooked then chopped or are they just cleaned and chopped
Love to eat this dumpling 😋😋😋😋😋
Thank you for sharing ,do you know how to make 芋角 this is another traditional dim sum!
hehe ,I will try it in the near future, thank you for visiting
th-cam.com/video/bLKSQj5Ev9E/w-d-xo.html蜂窝芋角
It's awesome!! Thank you so much for your recipe!!! Love
田老师你好！不好意思打扰了！你能说明一下怎么把洗面筋的水变成橙粉吗！
先沉淀 慢慢变干 晾晒后 研成粉状
田园时光Garden Time homemade cuisine okay
明白了！谢谢您的回复！
Thank you. I will try it! Is there a sauce that is served specifically with har gow? Or just the typical hoisin and chili?
视频很棒，但是这个背景音乐听起来好压抑啊
请问这个面团需要xin吗？
Would it be okay to use a normal steamer than what is used in the video ? If not then what's the specific name for it ?
you can use normal steamer.
any substitutes for potato starch and wheat starch please
老师刀功了得👍🏻
是澄面和番薯粉吗？
请问什么是澄粉？
very nice chef thank you
有多余的面皮可以留着下次用吗？如果可以的话，是保鲜还是冰冻呢?谢谢
如果你按照比例一般是能用完的，这个剩下的就很不好用了。
Must I use a starch mixture? Or can it pass using just flour starch?
request make Chinese green onion bun, usually in the bakery lol. If you been to 85degree restaurant in OC you know what i mean Wink wink!
Hi, my har gau dough get harder . Because it is not enough water or because I put too much oil in the cover dough ?
Ziko Nguyen Add a little more water
master.. please help me, i use quite fresh shrimp but the smell is not so good. any ingredient could make a better smell?
th-cam.com/video/P-6kFAzEU5Y/w-d-xo.html Wash the shrimp until no longer fishy
my lecturer teach me with the kneading technique, we knead the shrimp until sticky, without chopping or cutting it into small piece. but it takes a very long time, for a professional dimsum chef like my lecturer, he took around 20-30minutes kneading it by hand.
哇塞，这也能自己做！
Looks very straightforward. Will try this out.
very good
I was looking for this
Thank you so much
我想问，那个番薯粉跟土豆粉是一样的吗？我在这里买不到番薯粉，就想请教一下，谢谢！
Veronica Jiang 最好用木薯粉（菱粉）Tapioca
好的，谢谢你！
@@MsCnck 是Tapioca flour吗？
请问可以用超市里买的frozen cooked prawn吗？瑞典很难买到生虾子
可以的
你好 想请问 包好的虾饺 如果不要立刻食用 可以雪藏几天？
这个最好现做现吃
Does rice flour work?
no
Thank you for a quick response...looking forward to your gluten free recipes.
Can use tapioca?
yes
@@MsCnck ok thank you
請問加豬油是有什麼公用嗎？
you don't use rice flour?
我的天， 现在我要吃很多 har gau。
OK this Saturday i have to go Yum Cha !
Can you put up the video on making honeycomb taro dumbling and egg custard tarts, please?
+Stephen Tse th-cam.com/video/bLKSQj5Ev9E/w-d-xo.html（honeycomb taro dumbling）th-cam.com/video/_QamXF8dgSA/w-d-xo.html（egg custard tarts）
Where do we see your instructions for Har Gau? Thanks
Not bad.不错。
谢谢
Khoan Vong ’”
Can fried it instead of steam?
This is not recommended
Thanks you
1/2杯木薯粉
1/2杯澄粉 这大概是多少克，我没同款量杯，不太确定。谢谢
大约是70克
为什么用两种粉？光用玉米淀粉或土豆淀粉/澄粉不可以吗？或用高筋面粉行吗？
Kevin Li 用高筋麵粉不可以，這樣呈現不出透明感
就是一半一半吗，一碗这，一碗那。
@@coolinva 用玉米淀粉和土豆粉混合搅拌，做不起来的，而且冷了后变得很硬，我失败过一次哦
Now i want to try...
澄粉台灣是叫什麼粉 謝謝
我不知道在台湾叫什么，但它还有一个名字是小麦淀粉。不知道台湾有没有。
台灣也叫澄粉，不太好買，我是在菜市場攤買的，專賣南北貨、五穀雜糧、很多有的沒的那種店鋪買到的
粉的比例是1:1吗？
这里是1:1，但我朋友做的是土豆1，澄粉3，她都是以这个比例做的
请问这个澄粉是面粉吗？
是小麦淀粉，就是洗去了面筋的面粉。华人超市都有的。
@@MsCnck 是wheat flour吗？
Thanks
can i store this dumpling in frezeer
Toko Sby Ij
我完全按照田园的比例做，也是开水烫面，馅料也没多放，包好尚可，可蒸出来大部分都会破皮，看了很多网上类似菜谱和答疑，应该是澄粉和菱粉的比例不对。看来1：1不是最好的比例，大家有没有安全按照这个比例也有破皮的？
最重要的是火候和时间，广式饺子没有面筋的粉类，一蒸过头就开裂 所以饺子馅料多为虾肉 ，一般不用生的肉类馅（炒过再包）。你可以做个实验把外面买来的虾饺 回家大火一蒸 一般都会开裂。
What is wheat starch?
Can it be substitude with corn starch?
yes
澄粉在国内叫什么？可以用普通面粉替代吗
这就是国内的叫法 也有叫小麦淀粉的 英文是wheat starch。 不能用普通面粉
李雪 不懂
Kim Lai www.pixpo.net/post326329
水饺皮怎么做
請問老師，我看過一位老師說澄麵皮非常難包需要一直維持在微溫下，蒸過頭還會破皮是真的嗎？
是虾饺不要超过6分钟，因为没有面筋很容易破
田园时光Garden Time homemade cuisine 謝謝老師
How I wish to do this for my kids ...
粉类里的油，可以用沙拉油代替猪油和菜油吗？
可以
田园时光Garden Time homemade cuisine 谢谢💕
look good
beautiful
What is lard?
Why is the music is suspense theme while cooking shrimp? 😅
Thank you for the recipe but I think the music should be less depressing
👍👍👍🙏
👍👏👌💐🎉😍😷😁🙏 Mumbai
I can not find wheat starch any where in Melbourne not even in Asian grocery store
I living here too... Easy to get it any Asian market ... Or in the city ,u can get it at Asian shop .
+Nancy Nguyen I mean at Asian grocery store ,they sale everythings...
Amratul Jasmin when all else fail remember you can get it online ya know..
Thanks.