Har Kow with these dainty parcels are essentially prawn dumplings. It takes some practice to get the correct texture and thickness for the skin, which should be thin enough such that it is
not too chewy or doughy, but thick enough so that it doesn’t break easily when held by chopsticks.
Makes about 40 pieces
– Seafood paste (see page 110) 320 g(111/3 oz)
Har kow skin
– Wheat starch 200 g (7 oz)
– Boiling water 300 ml (10 fl oz / 11/4 cups)
– Potato starch 80 g (24/5 oz)
– Shortening or vegetable oil about 1/4 tsp
Prepare har kow skin. Pour wheat starch into a mixing bowl. Add boiling water and stir with a spatula to mix.
Add potato starch and apply shortening or vegetable oil over the surface. Mix well until a smooth dough forms. Cover with cling film until ready to use to prevent the dough from drying out.
Roll dough into a long cylinder about 1.5–2 cm (3/4–14/5 in) in diameter. Cut out smaller pieces, each of about 1.5–2 cm (3/4–14/5 in) long.
Using the back of a knife, fl atten each dough piece into a thin round sheet.
Scoop 1 tsp seafood paste onto the centre of a dough round. Pleat the edges to seal the dumpling. Repeat until all ingredients are used up.
Steam for 4 minutes over high heat.
Food: Har Kow