Fresh Shrimp Fun Guo (aka. Fun Gor) Recipe (鮮蝦粉棵) with Papa Fung
ฝัง
- เผยแพร่เมื่อ 13 ก.ค. 2024
- A Guandong-style dumpling, where the main star is the soft, chewy and smooth wrapper. This style of dumpling is crescent-shaped loaded with pork, shrimp, char siu, shiitake mushrooms and some water chestnut for that extra crunch.
Chapters:
0:00 Intro
0:16 Part 1: Filling
4:31 Part 2: Wrapper
6:47 Part 3: Assembly
7:49 Finale
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FUN GUO RECIPE [蕃薯豆沙軟餅食譜 ]
This recipe makes 36 fun guos [製成三十六隻]
INGREDIENTS [食材]
Filling [饀]
200g Shrimp [蝦]
330g Pork Blade [豬肉]
8 Shiitake Mushrooms [冬菰]
180g Char Siu [义燒]
5-6 Water Chestnut [馬蹄]
2 Cloves Garlic [蒜頭]
120ml Water [水]
¼ tsp Salt (Marinade) [鹽(醃蝦)]
8g Salt (Cooking Filling)[ 鹽(煮饀)]
1tsp Sugar (Marinade) [糖(醃蝦)]
15g Sugar (Cooking Filling) [糖(煮饀)]
Some White Pepper [白胡椒粉]
Some Sesame Oil [麻油]
Some Cornstarch
Wrapper [皮]
180g Tapioca Starch [木薯粉]
200g Wheat Starch [澄麵]
15g Lard[人造豬油]
500ml Water [水]
DIRECTIONS [製作]
FILLING [饀]
1. Soak shiitake mushrooms overnight, finely dice, set aside. [冬菰浸軟切粒備用。]
2. Peel shrimp, marinade it in some salt and some potato starch for 10 minutes. [蝦去殼，用鹽和生粉抓勻醃十分鐘。]
3. Rinse shrimp until they are clean. Pat dry, dice into small pieces, set aside. [冲洗乾淨，印乾切細粒備用。]
4. Peel water chestnuts, cube into small pieces, set aside. [馬蹄去皮洗淨切粒備用。]
5. Cube garlic into smaller pieces, set aside. [蒜頭切碎備用。]
6. Finely dice char siu, set aside. [义燒切粒備用。]
7. Finely dice pork blade, set aside. [豬肉切粒備用。]
8. Marinade shrimp in salt, sugar, white pepper. Add in some cornstarch, mix, add sesame oil, mix, set aside. [蝦用鹽，糖和胡椒粉先抓勻，加粟粉拌勻，再加上麻油拌勻備用。]
9. Heat up a pan, drizzle some oil, stir fry garlic until fragrant. Add in char siu, cook until fragrant. Add in pork, cook until medium, add in mushrooms, cook until fragrant. Add in water chestnut, pour in water, cook until water boils. [熱鑊加油爆香蒜蓉，落义燒炒香，加上豬肉炒至半熟，加冬菰炒香，加馬蹄，再加水煮滾。]
10. Season with salt, sugar and add some cornstarch slurry to thicken sauce. Lastly pour in a bit of sesame oil, mix. Set aside to cool. [加調味，用粟粉水埋獻，最後加麻油拌勻，取出待涼。]
11. Once cool, mix in fresh shrimp, set aside in fridge. [涼透後加入蝦拌勻，放雪柜待用。]
WRAPPER [皮]
1. Set aside 100g of tapioca starch. [取100g木薯粉放置一旁待用。]
2. Combine remaining tapioca starch with wheat starch in a bowl. Boil water and pour it into dry mixture. Stir until dough has formed. Cover and let it sit for 4 minutes. [混合粉料放盆內，撞入滾水，用擀麵棍搞勻成麵糊，覆蓋好焗四分鐘。]
3. Take the dough out, knead, add in the remaining tapioca starch. Knead, then add lard, continue kneading until smooth and bouncy texture. Cover with a wet paper towel. [取出麵糰加入預留的木薯粉，搓揉均勻加入人造豬油，搓揉至幼滑和有韌性，用濕紙巾蓋好。]
4. Divide it up into even pieces, flatten the pieces into discs and pile them up into piles 5-6 discs. [取部份搓長，平均切小粒，壓扁擀碟狀，再疊起五或六塊。]
5. Grab a pile, press the sides to make the discs larger [取起沿邊揉薄至成兜形，和大塊些。]
ASSEMBLY [組合]
1. Place filling in the centre of the disc, pinch the sides to seal dumpling up. [放饀料在中間，搯實邊邊成角仔狀。]
2. Place parchment paper onto steamer, spread some oil on top of it before loading the dumplings in. [蒸鍋鋪上蒸飽紙，搽油免黏，排好粉粿。]
3. Steam for 6 minutes, serve. [水滾計蒸六分鐘即可。]
#funguo #粉棵 #fungor
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Music/Sound Credits:
Epidemic Sound: Coffeehouse by Large - Matt Large
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod - แนวปฏิบัติและการใช้ชีวิต
![[English Sub] Steamed Shrimp and Vegetable Dumpling | 鮮蝦蒸粉果](http://i.ytimg.com/vi/VUnEf7cZr5E/mqdefault.jpg)
Cant wait for your next video!
One of my faves
Nice. Seems like soon kueh in Singapore but a few different ingtrdients
Looks so Yummyyyyy......for next can you make a tutorial how to make rougamo (chinese burger)?...thank you...🙏
好厲害👍 請問外皮用麵包機搓揉係唔係都可以呢？唔該晒！
是可以的。多謝支持。
師傅,很久没見你再出新教学,很期待！
非常感謝你的支持。但因最近我的工作太忙了，沒時間製作視頻。請見諒。
OK. 多谢師傅！
您注意身体。等您有时间再做，您以前的视频都够我们好好学习了。
多謝師傅教導！請問泰國三象牌生粉也叫 tapioca starch,可代替木薯粉嗎？
是可以的，不過木薯粉比較韌。
Haven't seen new videos for a while. Hope all is well and you are doing ok! 💙
Thanks for checking in. Been working on something for you guys
@@PapaFungsKitchen can't wait!!
Hey Papa, why does my dumpling stick alot to the chopsticks after I steam them?
Maybe the wrapper might be over cooked? Did you steam it for too long?
Also, did you add oil to the wrapper? The oil would help it not be as sticky.
Plus, you should be using boiling water when making the wrapper