Hakaw dim sum is a classic Chinese dish, beloved for its delicate shrimp filling and soft, chewy dough. These little dumplings are usually served as a snack or appetizer in dim sum restaurants and can be a delightful treat for any occasion. Making hakaw at home is easier than you think, and with the right ingredients and techniques, you can recreate this savory dish in your kitchen. In this article, we’ll guide you through the process of making hakaw dim sum, from preparing the filling to steaming the dumplings.
What is Hakaw Dim Sum?
Hakaw, also known as xia jiao (虾饺), is a type of Cantonese dumpling typically filled with shrimp, bamboo shoots, and other ingredients. The dumpling wrapper is made from a mixture of wheat starch and tapioca starch, which gives it its signature translucent, chewy texture. It’s one of the most popular items on the dim sum menu and is loved for its fresh, light, and flavorful taste.
Ingredients for Making Hakaw Dim Sum
To make hakaw at home, you’ll need a few basic ingredients. These ingredients can be found at most Asian grocery stores or online.
For the Shrimp Filling:
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1 lb (450g) large shrimp, peeled and deveined
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2 tablespoons bamboo shoots (finely chopped)
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1 tablespoon Chinese cooking wine (Shaoxing wine)
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1 tablespoon sesame oil
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1 tablespoon light soy sauce
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1/2 teaspoon white pepper
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1/2 teaspoon sugar
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1/4 cup cornstarch
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1/4 cup chicken stock or water
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1 tablespoon grated ginger (optional)
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2 teaspoons rice vinegar (optional)
For the Dumpling Wrapper:
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1 cup wheat starch (not wheat flour)
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1/4 cup tapioca starch
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1/4 teaspoon salt
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1/2 cup boiling water
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1 tablespoon vegetable oil
Equipment You Will Need
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Mixing bowls
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Knife and cutting board
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Steamer (or a large pot with a steaming rack)
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Dumpling pleating tool (optional)
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Bamboo or silicone dumpling wrappers
Preparing the Shrimp Filling
Chop the Shrimp: Start by finely chopping the shrimp. You want small pieces, but not minced. You can also pulse the shrimp in a food processor for a few seconds if you prefer a more even texture. Be careful not to over-process them.
Prepare the Bamboo Shoots: Chop the bamboo shoots into tiny pieces. You can use fresh bamboo shoots or canned bamboo shoots. If using canned ones, rinse them well before chopping.
Mix the Shrimp Filling: In a bowl, combine the chopped shrimp and bamboo shoots. Add the sesame oil, soy sauce, Chinese cooking wine, sugar, white pepper, and cornstarch. Mix everything together until the shrimp is evenly coated with the ingredients. Gradually add the chicken stock or water to keep the mixture moist but not too runny. If you like, you can add a little grated ginger for an extra kick of flavor.
Let the Filling Rest: Allow the filling to sit for about 15 minutes. This helps the flavors to meld and the cornstarch to activate, giving the mixture a firmer consistency.
Making the Dumpling Wrapper
Combine the Dry Ingredients: In a mixing bowl, combine the wheat starch, tapioca starch, and salt. Mix well.
Add Boiling Water: Carefully pour the boiling water into the dry ingredients, stirring continuously to form a dough. Be cautious of the steam. After the mixture starts to come together, use your hands to knead the dough until it’s smooth and pliable. The dough should be warm but not too hot to touch.
Add Oil: Once the dough has cooled slightly, add the vegetable oil and continue to knead until fully incorporated.
Divide the Dough: Roll the dough into a long log and divide it into small portions. Each portion should be about the size of a small marble. This will be the base for your dumpling wrappers.
Roll Out the Dough: Take one portion of dough and roll it out into a thin, round circle, about 3-4 inches in diameter. You can use a rolling pin or your hands to stretch the dough. Be sure to keep the dough thin but not so thin that it breaks easily. If the dough becomes sticky, dust it lightly with some cornstarch.
Assembling the Hakaw Dumplings
Place the Filling on the Wrapper: Once you have your wrapper, place a small spoonful of the shrimp filling in the center of the dough. Be careful not to overfill the dumplings, as this can cause them to tear during steaming.
Fold the Dumpling: Carefully fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges tightly to seal the dumpling. You can use a pleating technique to create decorative folds along the edge of the dumpling. This step adds authenticity to your hakaw.
Repeat: Continue assembling the dumplings, placing each one on a piece of parchment paper or a lightly greased steamer tray to prevent sticking. Make sure the dumplings are not touching each other.
Steaming the Hakaw Dumplings
Prepare the Steamer: If you’re using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent the dumplings from sticking. Place the steamer over a pot of simmering water, ensuring that the dumplings are not touching the water.
Steam the Dumplings: Carefully arrange the hakaw in the steamer, leaving space between each dumpling. Steam the dumplings for about 8-10 minutes, or until the wrappers become translucent and the shrimp filling is cooked through. You may need to steam in batches depending on the size of your steamer.
Check for Doneness: After the steaming time is up, carefully remove a dumpling from the steamer and check that the shrimp is fully cooked. The wrapper should be soft, translucent, and slightly shiny.
Serving Your Hakaw Dim Sum
Once the dumplings are steamed to perfection, it’s time to serve them. Hakaw dim sum is usually enjoyed with a side of dipping sauce, such as soy sauce, vinegar, or a light chili sauce. You can also garnish with a sprinkle of sesame seeds or chopped cilantro for added flavor and visual appeal.
Tips for Perfect Hakaw Dim Sum
Use Fresh Shrimp: For the best flavor, always use fresh shrimp. Frozen shrimp can work, but fresh shrimp will give your hakaw a much better taste and texture.
Don’t Overfill the Dumplings: It’s easy to get carried away and add too much filling, but this can lead to difficulty sealing the dumplings and potential breakage during steaming. Keep the filling small and compact.
Roll the Dough Thinly: The key to the perfect hakaw wrapper is to roll the dough thin enough to be translucent but not too thin that it tears easily. Practice makes perfect, so don’t worry if your first few wrappers are a bit thick.
Steam with Care: Make sure the water in your steamer is simmering, not boiling. A rapid boil can cause the dumplings to collapse or tear. Steaming at a gentle heat ensures that the wrappers cook properly without becoming soggy.
Serve Immediately: Hakaw is best served right after steaming. They should be hot, soft, and fresh, so serve them as soon as possible for the best experience.
Variations of Hakaw Dim Sum
While the traditional hakaw is made with shrimp and bamboo shoots, there are many variations that you can try. Some people add other ingredients like diced pork, water chestnuts, or mushrooms to the filling for added texture and flavor. If you prefer a vegetarian version, you can use a combination of finely chopped vegetables, such as mushrooms, carrots, and bamboo shoots, instead of shrimp.
Conclusion
Making hakaw dim sum at home is a fun and rewarding experience. With a little practice, you can create these delicious, bite-sized dumplings that are perfect for any occasion. Whether you enjoy them as a snack or serve them at a family gathering, hakaw will always be a hit. Remember to follow the steps carefully, and soon you’ll be able to make your own restaurant-quality hakaw dim sum in the comfort of your kitchen. Enjoy your cooking!
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