Prawn har gow
50分 · 3人分
The translucent wrapper comes from wheat starch scalded with boiling water; plain flour will not do it. Knead the dough while it is still warm or it cracks.
材料
- 150 g Wheat starch
- 50 g Tapioca starch
- 220 ml Boiling water
- 300 g Prawns
- 40 g Pork fat
- 60 g Bamboo shoots
- 10 ml Sesame oil
- 10 ml Rice wine
- 4 g Salt
- 6 g Sugar
- 2 g White pepper
- 15 ml Cooking oil
作り方
- Peel and devein the prawns, leave half of them whole and roughly chop the rest.
- Mix the prawns with the diced pork fat, finely chopped bamboo shoots, salt, sugar, white pepper, rice wine and sesame oil, then chill for 20 minutes.
- Combine the wheat starch and tapioca starch in a heatproof bowl, pour in all the boiling water at once and stir hard with chopsticks.
- Cover the bowl for 2 minutes to let the starch set, add the oil and knead while still warm until smooth and pliable.
- Divide the dough into 12 g pieces and press each one into a thin round with the oiled flat of a cleaver.
- Place a spoonful of filling in the centre, pleat the edge and pinch the rim shut.
- Arrange the dumplings on a lined steamer basket with space between them and steam over high heat for 6 minutes until the wrappers turn translucent.
- Serve straight away; left in the steamer the wrappers go soft and stick to the base.