Har Kow (Prawn Dumplings)

Har Kow (Prawn Dumplings)

Skin: 30g tang mein (wheat starch)

100g tapioca flour

¼ tsp salt

480-500ml boiling water

1 tbsp shortening / lard

 

Filling:

300g diced prawn meat

100g diced fat meat

100g diced bamboo shoots, blanched and squeezed dry

 

Seasoning:

1 tsp salt

2 tsp sugar

¼ tsp pepper

1 tsp sesame oil

1 tbsp cornflour

½ tsp chicken stock granules

 

Method:

1. Mix ingredients for filling with the seasoning and chill for 2 hours.

2. Put tang mein, tapioca flour and salt into a mixing bowl, pour in boiling water and mix well. Add shortening / lard and knead into a pliable dough. Roll into a long shape, cut into small pieces and roll into round thin pieces.

3. Wrap up 1 tsp filling with a piece of skin and make into the shape of prawn dumpling. Steam with high heat for 5 minutes until cooked. Brush with a little cooked oil. Serve hot.

 

NOTE:

To enjoy the wonderful flavor of this delicious dim sum, it must be served hot. Once it is cold, the skin will turn hard.

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