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.