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The key to perfect har kow is the skin must not be too thick and the shrimps have to be really fresh.
Ingredients :
1 packet of the shrimp dumplings flour
3/4 cup of hot water - more or less
1/2 salt
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1/2 pound of fresh shrimps - clean, shelled and roughly chopped
1 cloves of garlic - minced
2 spring onions - chopped
1/2 tsp of finely chopped ginger
a small bunch of cilantro (optional)
1 egg white
1 tbsp of cornstarch
1 tsp of cooking wine
1/2 tsp of sesame oil
salt and white pepper to taste
1) Mixed all the filling ingredients and set aside in the fridge for at least an hour.
2) Reserved about 3 tbsp of the flour. Combined the rest of the flour and salt in a mixing bowl. Pour hot water in and mix it with a wooden spoon. Stir it until it became doughy.
3) If is too floury add a bit more hot water to it until it comes together and workable by hand. Pour the dough out on a working surface and knead until smooth.
4) Cover with a damp cloth and let it rest for 20 min.
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6) Flatten the dough with a rolling pin and cut it round with a cookies cutter.
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8) Grease a plate for steaming and steam the 'har kow' for 10 min in boiling water.
9) Serve warm.
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