Har Kow Recipe

(Shrimp Dumplings)

Pastry

125 g

1/2 cup

1 tablespoon

1 teaspoon

Filling

300 g

1/2

30 g

Seasoning

1/2 teaspoon

1/4 teaspoon

1/2 teaspoon

1/2 teaspoon

1 teaspoon

Wheat starch

Boiling water

Cornflour

Lard

Shelled shrimps

Egg white

Bamboo shoots

Salt

Pepper

Sesame oil

Sugar

Cornflour

Pastry -

• Sift  the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.

• Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.

• Roll into a long strip and cut into 32 equal portions.

Filling -

• Dice the shrimps.

• Shred the bamboo shoots finely.

• Place both filling ingredients into a bowl.

• Add the egg white, salt, sugar and pepper and mix well.

• Then add the cornflour and pound the mixture until firm.

• Keep in the refrigerator for 30 minutes.

To complete  -

• Roll each portion of dough into a small round.

• Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.

• Arrange the har kow in a greased steamer.

• Steam over medium heat for 5 minutes.

• Remove and serve hot.