Har kow shrimp focaccia buns

Name: Har kow shrimp focaccia buns
Prep time: 2 h
Cook time: 15 min
Total time: 5 h 15 min
Yield: Makes 24 buns
Cuisine: Chinese
Ingredients: 10 oz (300 g) fresh medium shrimp, peeled and deveined, cut into pieces; Canned or cooked fresh bamboo shoots, scalded in hot water, drained and then diced to yield 1 cup (about 100 g); ⅔ cup (1¼ stick/160 g) unsalted butter, softened; Flour, for dusting the dough; 2 tablespoons softened butter; 2 tablespoons olive oil; 2 tablespoons warm water; 2 cups (300 g) flour; ½ cup (125 ml) ice water; 1 tablespoon salt; 1 dried sweet Chinese sausage (lap cheong), diced to yield 3 tablespoons; ½ teaspoon sugar; Canned or cooked fresh bamboo shoots, scalded in hot water, drained and then diced to yield 1 cup (about 100 g); Canned or cooked fresh bamboo shoots, scalded in hot water, drained and then diced to yield 1 cup (about 100 g); 1 egg, beaten; ¼ tablespoon instant yeast granules; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

Preparation info

Makes
24
buns

Difficulty
Easy
Ready in
6 hr

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Har kow is a delicate steamed dumpling that often appears on dim sum trolleys. Focaccia dough, enriched with butter then wrapped around the classic shrimp and bamboo shoot har kow filling, makes a delicious savory bun and is an ingenious spin on this Cantonese classic.

Ingredients

⅔ cup (1¼ stick/160 g) unsalted butter, softened
Flour, for dusting the d

Asia
China
Fish course
Pescatarian

Method

Make the Focaccia Dough by dissolving the yeast granules in the warm water and set aside. Mix the flour, butter and olive oil using a mixer at low speed. After about 5 minutes, add the dissolved yeast. Continue mixing for another 5 minutes, adding the ice water gradually. Mix for a further 10 minutes until a smooth dough is formed. Transfer the dough to a bowl and refrig