Gourmet Lafayette events are some of the best events in town. Wednesday’s are the busiest days for events, but if GL is having a cooking class that day, I’m all in. What I love about the cooking classes at GL is that (a) They’re pretty low key and not over crowded, (b) They’re not overhyped and (c) There are no frills; it’s a steak that doesn’t sizzle but you’re so glad you had it. There will be no goody bags etc., but you’ll always come home feeling wiser, more educated, and glad to have spent your time there.
I was invited to a dimsum making class at GL, and it was as usual, a super fun experience. It was a very interactive and hands-on class, so I didn’t manage to get a lot of pictures as I was more interested in making my own Chicken and Shirmp Siew Mai (super easy to make) and Har Gao/Crystal Shrimp Dumpling (super hard to make), but I did bring home the recipe to share with you all 🙂
Chicken and Shrimp Siew Mai:
Ingredients:
- 100 grams minced chicken thigh (works better than breasts because it’s fattier and juicier)
- 50 grams Prawns (peeled, deveined and chopped)
- 30 grams bamboo shoots (finely diced)
- 20 grams Shiktake mushrooms (diced)
- 10 grams carrots (finely diced)
- 1/2 teaspoon iodized salt
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon white sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon sesame oil
- 1 teaspoon potato starch
- wonton wrappers
Har Gao/ Chicken Shrimp Dumpling:
Filling Ingredients:
- 200 grams prawns (peeled, and deveined)
- 1/2 teaspoon iodized salt
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon white sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 teaspoon potato starch
Ingredients for the wrapper:
- 100 grams wheat starch
- 50 grams potato starch
- Vegetable starch
- Hot water
I can’t for the life of me find a good video tutorial or link to show how Har Gao is made, and I’ve had this tab open for weeks now and have decided to publish this post as is. If you know the technique already, then I can swear by the recipe above for the filling, and for the sauce below, because it’s too good not to share just because I don’t have pictures and videos.
Dim Sum Sauce:
Ingredients:
- 90 grams white sugar
- 135ml red Chinese Vinegar
- 65 grams light soy sauce
- 5 grams sesame oil
Method: Mix all the above ingredients in a saucepan over light heat for a couple of minutes and voila.
