Steamed Prawn Dumplings (Har Gow)
Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4-6 minutes
You will need
2 tablespoons chopped pork fat
1 teaspoon sherry
1 teaspoon gingelly* oil
1/2 teaspoon monosodium glutamate
6 oz. Chinese wheat starch
Clean the prawns. Cut pork fat and prawns into small pieces and pound them into a paste. Add salt, sherry, gingelly oil and monosodium glutamate, mix well. Put the wheat starch on a board and make a depression in the centre and add hot water drop by drop, mixing until it becomes a paste. Place paste in a basin an steam for 5 minutes. After steaming remove the paste an form into a roll as soon as you can. Cut into 12 pieces. Press each into rounds about 2 1/2-inches in diameter. Divide the prawn paste between them, fold them like a half moon and pinch the edges together into a Dutch bonnet shape. (See photograph.) Steam for 15 minutes and serve hot.
* Blogger’s note: Gingelly oil is another name for sesame oil.
©Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968