Steam Dumpling ( Ha Kao )

INGREDIENTS FOR FILLING:

2/3 lb raw shelled shrimp

A: 1 Tbs cooking wine
1/2 Tbs cornstarch
1 tsp sugar
1 tsp sesame oil
3/4 tsp salt
1/4 tsp white pepper

3 oz. pork fat, diced finely
4 oz. precooked bamboo shoots

INGREDIENTS FOR SKIN:

1 1/2 Cup non-glutinous flour
1 Cup boiling water
1 Tbs lard of shortening

PROCEDURES:

Step 1
Filling: Rinse and devein the shrimp, drain and dice them coarsely. In a bowl, mix the shrimp with (A) then add the pork fat and bamboo shoots.

Step 2
Sking: Mix ingredients together and knead it into a smooth dough; divide the dough into 30 pieces. Grease a cleaver with oil then use the flat side of the cleaver to press each piece of dough into a thin circle. ( Fig.1,2 )A rolling pin may be used to shape the dough circle.

Step 3
Place 1 portion of the filling in the center of a dough circle. Hold the filled circle with one hand and fold it slightly. Starting at the end, use the index finger and thumb of the other hand to pinch the ends of the same side together ( Fig.3 ). Gather the outside edge to form pleats ( Fig. 4).Pinch the edges together ( Fig. 5 ). Follow the same procedure for the other pieces of dough. Steam the filled dumpling over high heat for 5 minutes; remove and serve.



NOTE:
The dough should be evenly stretched to prevent it from breaking during steaming. The dough may also break if it is too thin or steamed too long.