Rose’s Kitchenette

Har Kow (Shrimp Dumplings) Recipe

Ingredients:

• 125 g Wheat starch
• 1/2 cup boiling water
• 1 tablespoon cornflour
• 1 teaspoon lard

Filling:

• 1/2 egg white
• 300g Shelled shrimps
• 30g bamboo shoots

Seasoning:

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon cornflour

Method:
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.

(16 votes, average: 4.5 out of 5)

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March 24th, 2008 Posted by mark | Dim Sum | 6 comments