This is the kind of recipe that requires lots of patient and practice. Normally only very skillful chefs in the Dim Sum (Cantonese appetizers) restaurants make these. I have to admit that my "Har Kow" always turn out ugly and got laughed about. The following recipe is a "rough guide".

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'Har Kow' (Prawn Dumplings)

Pastry Skin:
250g "tang mien" flour (wheat starch)
(Ask about the special flour used for the "Har Kow" in your local Asian grocer and they will show you what to buy.)
3 tbsp tapioca flour
1 tsp salt, mix with
350ml boiling water
2 tbsp shortening

Filling:
300g prawns (shelled)
50g suet — diced
50g water-chestnut — diced (best use the fresh ones)
1 tbsp chopped Chinese garlic chives

Seasoning:
1/2 tbsp salt
1 tbsp soft brown sugar
1/2 tbsp light sesame oil
1 tsp tapioca flour
1/4 tsp white pepper powder
1/2 tbsp (peanut)oil

Method:
For the Skin: Combine both types of flours in a mixing bowl. Make a well in the centre and pour in boiling water. Stir quickly to mix with a small and short rolling pin. Cover and leave aside for 5 to 10 minutes. Add shortening and knead till dough is smooth.
Roll out into a tube. Lightly grease a cleaver and cut into equal pieces. Flatten each piece with the cleaver to a round shape. Place 1 tsp filling in centre of wrapper. Pleat to form a meat dumpling.

Arrange dumplings on a greased steaming tray and steam for 5 to 10 minutes. Brush with a little oil and serve immediately.

Filling:
Steep prawns in 1/2 tbsp alkaline water for about 5 minutes then place prawns in a metal sieve and rinse in running tap water for about an hour. (This makes the prawns crunchy.) Dry the prawns thoroughly on a tea towel.

Mix prawns with 1/2 tsp salt and 1/2 tbsp tapioca flour. Rub flour in well. Add the rest of the ingredients and the seasoning ingredients. Chill mixture till it is almost hard.