HARKOW ( PRAWN DUMPLINGS)

To make these delightful and tempting snack,dim sum. it was indeed very time consuming.it must served hot to enjoy these wonderful flavour and delicious dimsum.once it cooled,the skin will be bit hard.Dip with the garlic chilli sauce.

HAR KOW (PRAWN DUMPLING)

Skin dough;
300g tang mein (wheat starch)
100g tapioca flour
1/4 tsp salt
400 -500 ml hot boiling water
1 tbsp lard or shortening

Filling;
300g diced prawn meat
100 diced fat meat
100g diced bamboo shoot ( blanced and squeezed dry )

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

Method;
1 . mix ingredients for filling with all the seasoning,chill for 2 hours.
2.Put tang mein,tapioca,salt into a big mixing bowl. Pour in hot boiling water and mix well.add shortening/lard and knesd into a pliable dough.roll into a long shape,cut into small pieces and roll into a thin round
3.wrap up 1 tsp filling with a pieces of skin and make into the shape of prawns dumping.steam at high heat for 5 minutes until cooked. brush with a litle cooked oil.serve hot.
Notes; when adding the hot boiling water to the flour mixture,indeed very hot,Use a wooden ladle to mix first,then have to use hand to  knead  it even it still hot,knead longer to get a smooth dough.