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This dish is often served together with Siu Maai.\r\n\r\nThese shrimp dumplings are transparent and smooth. This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, Ha Gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other Ha Gow in the basket. The shrimp must be cooked well, but not overcooked. 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Add the lard and knead the dough until it is smooth.\r\n5. Cover the dough and let rest for 30 minutes.\r\n6. Finely chop the shrimp.\r\n7. Rinse the bamboo shoots and water chestnuts under warm running water.\r\n8. Drain.\r\n9. Shred the bamboo shoots and finely chop the water chestnuts.\r\n10. While the dough is resting, mix together the filling ingredients.\r\n11. Knead the rested dough a bit more.\r\n12. To make the dumplings, pinch of a heaping teaspoon of dough and roll out into a 3-inch circle.\r\n13. Wet the edges of the circle.\r\n14. Add 1 level teaspoon of the filling in the middle.\r\n15. Fold over the dough and pleat the edges to seal.\r\n16. Continue with the remainder of the dumplings.\r\n17. 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Get here early for lunch though, the queue can go round the block!"]]]],["element",{"elementId":"104"},["name","Opening hours"],["description"],["elementTextContainer",["elementText",{"elementTextId":"76"},["text","Mon - Sat 10:00 - 22:00\r\nSun 08:00 - 22:00"]]]],["element",{"elementId":"105"},["name","Price"],["description"],["elementTextContainer",["elementText",{"elementTextId":"77"},["text","$"]]]],["element",{"elementId":"106"},["name","Ratings"],["description"],["elementTextContainer",["elementText",{"elementTextId":"78"},["text","Excellent"]]]],["element",{"elementId":"107"},["name","Address"],["description"],["elementTextContainer",["elementText",{"elementTextId":"79"},["text","G/F, 88 Jervois Street, Sheung Wan, Hong Kong"]]]],["element",{"elementId":"108"},["name","Telephone no."],["description"],["elementTextContainer",["elementText",{"elementTextId":"80"},["text","852-28518088"]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"85"},["text","topfive-05"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have ¾ to 1 cup liquid left in the pan with the radish but don't worry about measuring it. Pour everything (including the liquid) into a large mixing bowl to cool.\r\n2. Heat your pan over medium heat and add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.\r\n3. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let sit for about 15 minutes.\r\n4. Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.\r\n5. Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.\r\n6. Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who'd enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!\r\n7. Tip: You can also make this cake in advance, refrigerate it in the loaf pan, and slice/fry later. If you've refrigerated turnip cakes that you've already fried, the best way to reheat them is in the pan.\r\n8. When reheating, heat the pan over medium heat and add a tablespoon of oil. Place the cakes in the pan, immediately add a couple tablespoons of water, and cover. Remove the cover when the water has evaporated, flip, and brown the other side."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"111"},["text","How It's Made Turnip Cake | Lo Bak Gou<br /><a href=\"https://youtu.be/Hnwg_U1U9jQ\" target=\"_blank\" rel=\"noreferrer\">https://youtu.be/Hnwg_U1U9jQ</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"112"},["text","Can only be used for non-commercial purposes."]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"113"},["text","dimsum-fried001"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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Whether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everybody's tastebuds. \r\n\r\nYou can try classic Yam Cake, steamed Jicama Dumplings, crispy Sesame-coated Chicken, world-famous Roast Pork Dumplings or irresistible Deep-fried Wontons.\r\n\r\nIt covers various cook's tips that explain unusual ingredients and techniques, and variations provide ideas for ringing the changes.\r\n\r\nThis beautiful book makes authentic Chinese dim sum accessible to the home cook. It opens with a practical introduction to the cuisine, with essential information on ingredients and equipment. "]]]],["element",{"elementId":"112"},["name","Publisher"],["description"],["elementTextContainer",["elementText",{"elementTextId":"120"},["text","Lorenz Books"]]]],["element",{"elementId":"113"},["name","Published date"],["description"],["elementTextContainer",["elementText",{"elementTextId":"121"},["text","9 May 2014"]]]],["element",{"elementId":"114"},["name","Format"],["description"],["elementTextContainer",["elementText",{"elementTextId":"122"},["text","Hardcover: 64 pages"]]]],["element",{"elementId":"115"},["name","Language"],["description"],["elementTextContainer",["elementText",{"elementTextId":"123"},["text","English"]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"124"},["text","dimsum-book001"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. 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Dumplings, cakes, buns, and tarts are wheeled out in little dishes on trolleys, and each family member gets to choose a favorite treat!\r\n\r\nLin's bold and gloriously patterned artwork is a feast for the eyes. Her story is simple and tailor-made for reading aloud to young children, and she includes an informative author's note for parents, teachers, and children who want to learn more about the origins and practice of dim sum."]]]],["element",{"elementId":"112"},["name","Publisher"],["description"],["elementTextContainer",["elementText",{"elementTextId":"133"},["text","Alfred A. 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In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of Siu Mai also appears in Japan."]]]],["element",{"elementId":"62"},["name","Main ingredients"],["description"],["elementTextContainer",["elementText",{"elementTextId":"215"},["text","Seasoned ground pork"]],["elementText",{"elementTextId":"216"},["text","Whole and chopped shrimp"]],["elementText",{"elementTextId":"217"},["text","Chinese black mushroom"]],["elementText",{"elementTextId":"218"},["text","Lye water dough"]]]],["element",{"elementId":"59"},["name","Cooking steps"],["description"],["elementTextContainer",["elementText",{"elementTextId":"219"},["text","1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes.\r\n2. Squeeze out any excess water.\r\n3. Cut off the stems.\r\n4. Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. \r\n5. Mince the mushrooms, shrimp, and green onion.\r\n6. Combine with the ginger and pork.\r\n7. Stir in the seasonings.\r\n8. Mix the filling ingredients thoroughly. \r\n\r\n9. Lay a gyoza wrapper in front of you. Wet the edges.\r\n10. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.\r\n11. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.\r\n12. Steam over boiling water until the filling is cooked through (5 to 10 minutes)."]]]],["element",{"elementId":"60"},["name","Video"],["description"],["elementTextContainer",["elementText",{"elementTextId":"220"},["text","<p>People Cooking Things: How to Make Siu Mai, with Martin Yan<br /><a href=\"https://www.youtube.com/watch?v=CN1hNL3msbs\" title=\"https://www.youtube.com/watch?v=CN1hNL3msbs\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=CN1hNL3msbs</a></p>"]],["elementText",{"elementTextId":"221"},["text","Siumai, from scratch - How to Make Cantonese Dim Sum style Siu Mai<br /><a href=\"https://www.youtube.com/watch?v=pXA2H6l-wiA\" title=\"https://www.youtube.com/watch?v=pXA2H6l-wiA\" target=\"_blank\" rel=\"noreferrer\">https://www.youtube.com/watch?v=pXA2H6l-wiA</a>"]]]],["element",{"elementId":"61"},["name","Rights"],["description"],["elementTextContainer",["elementText",{"elementTextId":"222"},["text","Can only be used for non-commercial purposes."]]]],["element",{"elementId":"116"},["name","Identifier"],["description"],["elementTextContainer",["elementText",{"elementTextId":"223"},["text","dimsum-steamed002\r\n\r\n"]]]]]],["elementSetContainer",["elementSet",{"elementSetId":"1"},["name","Dublin Core"],["description","The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/."],["elementContainer",["element",{"elementId":"50"},["name","Title"],["description","A name given to the resource"],["elementTextContainer",["elementText",{"elementTextId":"209"},["text","Pork dumplings with crab roe"]]]]]]],["tagContainer",["tag",{"tagId":"10"},["name","dim sum"]],["tag",{"tagId":"126"},["name","pork"]],["tag",{"tagId":"123"},["name","Pork dumplings with crab roe"]],["tag",{"tagId":"124"},["name","Siu Mai"]],["tag",{"tagId":"125"},["name","Steamed"]]]]]