Ingredients:

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  • 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:

  1. Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  2. Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  3. Roll into a long strip and cut into 32 equal portions.


Filling:

  1. Dice the shrimps.
  2. Shred the bamboo shoots finely.
  3. Place both filling ingredients into a bowl.
  4. Add the egg white, salt, sugar and pepper and mix well.
  5. Then add the cornflour and pound the mixture until firm.
  6. Keep in the refrigerator for 30 minutes.


Cooking:

  1. Roll each portion of dough into a small round.
  2. Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
  3. Arrange the har kow in a greased steamer.
  4. Steam over medium heat for 5 minutes.
  5. Remove and serve hot.