- 125 g Wheat starch
- 1/2 cup boiling water
- 1 tablespoon cornflour
- 1 teaspoon lard
- 1/2 egg white
- 300g Shelled shrimps
- 30g bamboo shoots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon cornflour
- 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.
- 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.
I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) – I found one in “Joy of Cooking”:
Makes 32 dumplings
Put together into a large bowl and mix well:
- 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
- 1 large egg
- 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
- 2 tablespoons minced cilantro
- 2 tablespoons minced scallion
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons rice wine vinegar
- salt and Black Pepper to taste
32 round wonton wrappers
Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way. Serve hot with:
- Soy sauce
- Thai Hot sauce
- Chilli Sauce