Pangsit Udang

Name: Pangsit Udang
Cuisine: chinese
Ingredients: 200 g raw shrimp, peeled and deveined; 100 g wheat starch (high‑gluten flour); 30 g tapioca starch; 150 ml boiling water; 1 tsp salt; 1/2 tsp sugar; 1 tsp sesame oil; 1 tbsp vegetable oil; 2 tbsp finely diced bamboo shoots; 1/2 tsp white pepper

MBG-eligible

Har Gow

Pangsit Udang — Photo: Ianare, CC BY-SA 3.0 · wikimedia-commons

Ingredients

200 g raw shrimp, peeled and deveined
100 g wheat starch (high‑gluten flour)
30 g tapioca starch
150 ml boiling water
1 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp vegetable oil
2 tbsp finely diced bamboo shoots
1/2 tsp white pepper

Instructions

11. Roughly chop the shrimp and blend with bamboo shoots, salt, sugar, white pepper, sesame oil, and vegetable oil until a smooth paste forms.
22. In a bowl, combine wheat starch, tapioca starch, and boiling water; stir quickly to create a pliable dough, then knead until smooth.
33. Divide the dough into 20 equal portions, roll each into a thin circular wrapper about 8 cm in diameter, keeping the center slightly thicker.
44. Place a teaspoon of shrimp filling onto the center of each wrapper, then pleat the edges to form a traditional “flower” shape, sealing the top.
55. Arrange the har gow in a bamboo steamer lined with parchment paper, ensuring they do not touch.
66. Steam over boiling water for 6–8 minutes until the wrappers become translucent and the shrimp is cooked through; serve hot.

Source: llm-generated