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Method :
To make the
filling, peel and devein the prawns and cut half of them into 1cm
chunks. Chop the remaining prawns until finely minced. Combine all
prawns in a large bowl. Add the pork, bamboo shoots, spring onion,
sugar, soy sauce, sesame oil, egg white, salt and cornflour. Mix well
and drain off any excess liquid.
To make the
dough, put the wheat starch, cornflour and oil in a small bowl. Add
250ml boiling water and mix. Add a little extra wheat starch if the
dough is too sticky.
Roll the
dough into a long cylinder, divide it into 24 pieces and cover with a
hot damp tea towel. Working with one portion at a time, roll out the
dough using a rolling pin. Roll the dough into a 9-10 cm round between
two pieces of oiled plastic wrap. Fill each wrapper as you make it.
Place a
heaped teaspoon of the filling in the center of each wrapper. Spread a
little water along the edge of the wrapper and fold the wrapper over to
make a half moon shape. Use your thumb and index finger to form small
pleats along the top edge. With the other hand, press the two opposite
edges together to seal. Place the har gau in four steamers lined with
greaseproof paper punched with holes. Cover the har gau as you make them
to prevent them from drying out.
Cover and
steam the har gau over simmering water in a wok, reversing the steamers
halfway through, for 6-8 minutes, or until the wrappers are translucent.
Serve with soy sauce, chili sauce or a dipping sauce.
Makes 24
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