steamed shrimp dumplings (har gow)

36 Servings
1⅓ cup (5 1/2 oz) plain (all-purpose) flour
½ teaspoon Salt
¾ cup Boiling water
185 grams (6 oz) shrimp meat
45 grams (1 1/2 oz) canned water chestnuts, drained
2 teaspoons Thin soy sauce
1 teaspoon Sugar
2 teaspoons Cornflour (cornstarch)
1 pinch 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 8-9 minutes. Serve hot with a dip of thin soy sauce and hot mustard or chilli sauce.

Posted to by Ms Flora Bay <florabay@...> on Dec 7, 1994.

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