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00:00 : intro
01:32 : persiapan bahan (prepping the ingredients)
03:02 : marinasi udang (marinating the shrimp)
05:28 : membuat kulit hakau (making Har Gow skin)
06:56 : pipihkan kulit hakau (thinning out the Har Gow skin)
09:07 : isi kulit hakau dengan udang (filling Har Gow skin with shrimp)
11:07 : kukus hakau (steaming the Har Gow)
11:32 : hidangan siap dan serving (the Har Gow is ready to serve)

#ResepHakau #ResepDimsum #HakauUdang #ResepDevinaHermawan

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[INDONESIAN]
Resep Hakau (26-28 pcs)

Bahan marinasi:
1 sdm baking powder
2 sdt gula
1 sdt garam

Isian:
350 gr udang, kupas bersih, potong
84 gr rebung kaleng / water chestnut, iris tipis
3 sdm minyak goreng
1 sdm air jahe
½ sdm air bawang putih
1 ¼ sdt garam
2 sdt gula
¼ sdt merica
1 sdt penyedap
½ sdt minyak wijen
1 sdt putih telur
½ sdm tepung sagu

Kulit:
80 gr tepung tapioka
120 gr tepung tang mien
175 gr air mendidih (panas maksimal)
2 ½ sdt minyak
½ sdt garam

Langkah:
1. Siapkan mangkuk, masukkan udang, garam, dan gula, aduk rata, diamkan selama 5-10 menit, lalu bilas dengan air, keringkan
2. Setelah kering, masukkan kembali gula dan garam, aduk hingga lengket, lalu tambahkan merica, minyak wijen, minyak goreng, air jahe, air bawang putih, penyedap, dan rebung, aduk rata
3. Tambahkan putih telur dan tepung, aduk, lalu tutup dengan plastik wrap, simpan di kulkas
4. Untuk kulit, campurkan tepung tang mien dan tepung tapioka, aduk rata, lalu pisahkan 3-4 sdm tepung ke dalam wadah terpisah
5. Masukkan air mendidih, minyak dan garam, segera aduk rata, pindahkan ke talenan, lalu uleni dengan sisa tepung hingga kalis, tutup dengan plastic wrap selama 10-20 menit
6. Ambil ⅓ adonan, bentuk memanjang, potong-potong menjadi beberapa bagian masing-masing 13 gr
7. Siapkan lap bersih yang sudah di olesi minyak, lalu bentuk bulat dengan menggunakan golok yang diberi sedikit minyak, tekan adonan gerakan memutar kanan ke kiri
8. Untuk adonan memakai rolling pin, giling adonan memutar, rapikan dengan cutting ring
9. Masukkan adonan hakau ke dalam kulit, lalu lipat dan bentuk
10. Kukus hakau dengan Tefal Food Steamer Ultra Compact selama 7-8 menit
11. Hakau siap disajikan

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[ENGLISH]
Har Gow Recipe (yield: 26-28 pcs)

Marinating ingredients:
1 tbsp baking powder
2 tsp sugar
1 tsp salt

Filling:
350 g shrimp, peeled, sliced
84 g canned bamboo shoots / water chestnut, thinly sliced
3 tbsp vegetable oil
1 tbsp ginger liquid
½ tbsp garlic liquid
1¼ tsp salt
2 tsp sugar
¼ tsp pepper
1 tsp flavor enhancer
½ tsp sesame oil
1 tsp egg white
½ tbsp sago flour

Skin:
80 g tapioca flour
120 g tang mien flour
175 g boiling water
2.5 tbsp oil
½ tsp salt

Steps:
1. Prepare a bowl and add the shrimp, salt, and sugar in. Mix well and rest for 5-10 minutes. Then, rinse with water and drain.
2. Once the shrimp is dry, add more salt and sugar. Stir until sticky, then add the pepper, sesame oil, vegetable oil, ginger liquid, garlic liquid, flavor enhancer, and bamboo shoots. Mix well.
3. Add the egg whites and flour. Stir, then cover with plastic wrap and chill in the fridge.
4. For the skin, mix the tang mien flour and tapioca flour. Stir, then set aside some flour in a separate bowl.
5. Add boiling water, oil, and salt in. Mix well and transfer to a cutting board. Knead the dough with the flour that was set aside until elastic. Cover with plastic wrap and rest for 10-20 minutes.
6. Get a third of the dough and roll into a long cylinder. Slice into several pieces @13g.
7. Rub some oil onto a clean cloth. Thin out the dough with an oiled cleaver. Press the dough in a circular manner to the left and right.
8. For the rolling pin method, roll the sides of the dough. Trim with a ring cutter.
9. Place the filling at the center of the skin, then fold and shape.
10. Steam the Har Gow with Tefal Ultra Compact Food Steamer for 7-8 minutes.
11. Har Gow is ready to serve.

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