Fresh Prawns Dumpling

Before Steaming

After Steaming


Ingredients:
Skin:

150 gm. wheat starch (tang mien flour)
2 Tbsp. starch flour or tapioca flour
1/4 tsp. salt
225 ml. boiling hot water
1 Tbsp. shortening

Fillings: Mix all the ingredients together

300 gm. prawns - shelled, cleaned, wiped dry and chopped
50 gm. bamboo shoot or water chestnut - dice fine
1/4 tsp. salt
1 tsp. chicken granules
1/2 tsp. sugar
1/2 tsp. sesame oil
1 tsp. pepper
1/2 Tbsp. cornflour (to be added last)

Method:

(1) Sieve wheat starch flour into a mixing bowl.
(2) Boil hot water until boiling point, weigh 225 ml then pour into the wheat starch and stir vigorously with a pair of chopstick. At this point, no need to mix till smooth and well combined. Roughly combined will do. Cover the mixing bowl with a plate and leave it aside for 10 mins.
(3) After 10 mins., pour out the wheat starch dough onto tabletop and knead with the starch flour and shortening till smooth. Cover with a damp cloth to prevent a dry skin from forming.
(4) Cut into small pieces, roll with a rolling pin into round shape.
(5) Spoon some fillings onto the skin and pleat neatly in front then pull the back to the front to stick together. It will become the har gow shape. Place onto a greased tray and steam for 8 to 10 mins. or till cooked.