Recipes

  Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 45 + 8 mins Servings: 6 person Difficulty:  Intermidiate   Ingredients 16.1 ounces raw shrimp, peeled and deveined 2.7 ounces bamboo shoots, finely diced 1.5 teaspoons sesame oil 1.5 teaspoons soy sauce 0.8 teaspoons white pepper 0.8 teaspoons salt 1.5 tablespoons cornstarch 8 ounces wheat starch 0.8 cups boiling water 1.6 ounces cornstarch for dough 1.5 teaspoons vegetable oil   Steps Make the filling: Roughly chop 16.1 ounces raw shrimp, peeled and deveined into small pieces — not a paste, you want texture. Combine with 2.7 ounces bamboo shoots, finely diced, 1.5 teaspoons sesame oil, 1.5 teaspoons soy sauce, 0.8 teaspoons white pepper, 0.8 teaspoons salt, and 1.5 tablespoons cornstarch. Mix well and refrigerate for 20 minutes Make the dough: Mix 8 ounces wheat starch and 1.6 ounces cornstarch for dough in a bowl. Pour 0.8 cups boiling water over the dry ingredients and stir immediately with chopsticks. Add 1.5 teaspoons vegetable oil and knead into a smooth dough. Cover with a damp cloth and rest for 10 minutes Shape the wrappers: Divide dough into small balls (about 10g each). Press flat with a lightly oiled cleaver or flat-bottomed glass to form thin round wrappers approximately 8cm wide. Fill and pleat: Place one teaspoon of filling in the centre of each wrapper. Fold in half and pleat the edge with small folds — 6 to 8 pleats per dumpling. Press to seal firmly. Line and load the steamer: Place silicone liners inside each tier of your HAPPi Studio bamboo steamer. Arrange har gao with space between each — they expand as they cook. Do not overcrowd. Steam: Fill your pot with an inch of water and bring to a gentle simmer. Place the steamer on top, lid on. Steam for 8 minutes until the wrappers turn translucent and the shrimp inside is pink and cooked through. Serve: Serve immediately from the steamer with soy sauce and a few drops of chilli oil in your ceramic dipping dish. These do not keep well — eat fresh.

Cooking Tool: 12-inch Bamboo Steamer Prep & Cooking Time: 5 + 10 mins Servings: 4 person Difficulty:  Beginner   Ingredients 4 pieces salmon fillets, skin on 1.1 ounces fresh ginger, julienned 3 pieces spring onions, thinly sliced 3 tablespoons soy sauce 1 tablespoons sesame oil 1 tablespoons Shaoxing rice wine 2 tablespoons vegetable oil 0.3 teaspoons white pepper 1 coriander leaves, to serve   Steps Prep the salmon. Pat 4 pieces salmon fillets, skin on dry with paper towel. Season lightly with 0.3 teaspoons white pepper on both sides. Place each fillet on a small plate inside your steamer. Add aromatics: Scatter half of 1.1 ounces fresh ginger, julienned over each fillet. Drizzle 1 tablespoons Shaoxing rice wine evenly over the fish. The ginger and wine neutralise any fishiness and perfume the steam. Steam: Fill your pot with an inch of water, bring to a simmer, and place the steamer on top. Lid on. Steam for 8–9 minutes depending on thickness — the salmon is done when it flakes easily at the thickest point. Make the hot oil sauce: While the salmon steams, mix 3 tablespoons soy sauce and 1 tablespoons sesame oil in a small bowl. Heat 2 tablespoons vegetable oil in a small pan over high heat until it just begins to smoke — about 2 minute. Watch it carefully. Plate and finish: Scatter remaining 1.1 ounces fresh ginger, julienned and 3 pieces spring onions, thinly sliced over the top. Pour the soy and sesame mixture over the fish, then immediately pour the hot oil directly over the ginger and spring onion — it will sizzle and release the aromatics. Finish with 1 coriander leaves, to serve. Serve: Serve immediately over steamed rice. The sauce pools at the bottom of the plate and doubles as a dipping sauce — use your ceramic dipping dish for extra sauce at the table.