Rose’s Kitchen

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.
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March 25, 2008 Posted by | Dim Sum | | 12 Comments