蝦餃 ha kau (shrimp dumpling)

Ingredients:

5 oz water (boiling), 4 oz ‘tang’ flour, 1/4 oz corn flour, a knob of lard

Filling:

4 oz shrimp meat, 1 oz fat pork, 1 oz bamboo shoot

Seasoning:

1/2 teaspoon salt/MSG, 1/2 teaspoon sugar, 1 teaspoon corn flour, few shakes pepper, few drops sesame oil

Method:

  1. Dice fat pork and bamboo shoot finely.
  2. Cut the shrimp into smaller pieces.
  3. Add in seasoning and mix well; cool in fridge.
  4. Mix ‘tang’ flour and corn flour together and add to boiling water. Stir well into a dough (hot-water dough).
  5. Add a knob of lard to dough and knead till smooth.
  6. Roll into a long sausage and divide into equal portions.
  7. Press each portion into a round wrapping.
  8. Spoon in filling and seal edges.
  9. Steam on a greased stamer for 3 minutes.
  10. Serve hot.
廣告