Prawn Dim Sum
|Shell-on prawns||450 Gram, ground|
|Bamboo shoots||115 Gram, chopped|
|Soy sauce||1 1⁄2 Tablespoon|
|Rice wine/Dry sherry||1⁄2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Cornflour||1 1⁄2 Tablespoon|
|Plain flour||450 Gram|
|Boiling water||115 Milliliter|
|Cold water||70 Milliliter|
|Vegetable oil||1 Tablespoon|
To make Filling: Mix together all ingredients except cornflour until the mixture is well blended and smooth.
Stir in cornflour.
Divide into 30 portions.
To make Dough: Put 320g of the flour in a medium size bowl.
Reserve remaining flour and use for hands if they become sticky.
Stir in the boiling water.
Add the cold water and oil.
Mix to form dough; knead until smooth.
Roll the dough into a long, rope shape and cut it into 30 pieces.
Use a rolling pin to roll each portion into a thin 5 cm circle.
Place 1 portion of the filling in the middle of a dough circle.
Bring the opposite edges together and pinch them together to hold.
Repeat with remaining circles and filling.
Line a steamer with a damp cloth.
Set the Har Gau about 2.5 cm apart.
Steam over high heat 5 minutes.
Remove and serve.