Har Kow ( Prawn Dumplings)

In my fridge ,I have some fresh prawn and it has been a long time,I do not cook this dishes. Take the prawn out and decided to cook this dishes,since I have some bamboo shoot.Normally after wrapping this dumpling,Iput in a round cake pan and wrap with a cling plastic wrap and put in  the fridge. The next morning I steamed  for my son breakfast before off to school. You can use other filling as well.

HAW KOW ( PRAWN DUMPLING)

Skin;
300 g. tang mein ( wheat starch)
100 Tapioca  flour
1/4 tsp salt
480-500 ml boiling water
1 tbsp shortening /  I used cooking oil

Filling;
300 diced prawn meat
100 diced fat meat
100 diced bamboo shoots,blanced and squeezed dry

Seasoning;
1 tsp salt
2 tsp sugar
1/4 tsp pepper
1 tsp sesame oil
1 tsp cornflour
1/2tsp chicken stock granules

Method:
1.Mix ingredients for filling with all the seasoning ,chill for 2 hours.
2.put tang mein .tapioca flour salt into a mixing bowl ,pour in boiling water and mix well .Add shortening /lard and knead into a pliable dough .Roll into a long shape ,cut into small pieces and into round thin pieces.
3.wrap up 1 tsp filling with a piece of skin and make into the shaoe of prawn dumpling.Steam with high heat for 5 minutes until cooked .Brush with a little cooked oil .Serve hot .

Note:
To enjoy the wonderful flavour of this delicious dim sum ,it must be served hot .Once it is cold ,the skin will de hard