Recipe - Steamed Shrimp Dumplings (Har Gow)

PASTRY
1 1/3 cup (5 One half oz) plain
(allpurpose) flour
One half teaspoon Salt
Three fourths cup Boiling water

FILLING
185 g (6 oz) shrimp meat
45 g (1 One half oz) canned water
chestnuts, drained
2 teaspoon Thin soy sauce
1 teaspoon Sugar
2 teaspoon Cornflour (cornstarch)
1 pn White pepper

Collection of Chinese style dumplings. These are taken from "Oriental
Snacks and Appetizers" by Jacki Passmore.

Sift the flour and salt into a bowl and quickly add the boiling water. Work
with the handle of a wooden spoon until cool enough to touch, then knead
briskly on an oiled surface until it feel springy. Cover with a damp cloth
and set aside.

Mince the shrimp meat and water chestnuts and add the soy sauce, sugar and
cornflour. squeeze through the fingers until sticky, then refrigerate for
30 minutes. Roll the dough into a long sausage and cut off small pieces.
Roll out on an oiled surface into thin rounds. Place a spoonful of the
filling in the centre of each and pinch the edges together. Press the
points of a fork around the edges to decorate. Arrange in an oiled steaming
backet or on an oiled plate and steam, tightly covered, over high heat for
89 minutes. Serve hot with a dip of thin soy sauce and hot mustard or
chilli sauce.

Posted to rec.food.recipes by Ms Flora Bay florabay@technet.sg on Dec 7,
1994.