Har Gow

Method

Combine wheat starch, tapioca starch and salt in a bowl. Pour boiling water over and stir until a rough dough forms, then knead briefly and add oil to create a smooth, pliable dough. Cover and rest for 10 minutes. Dice the prawns into small pieces and mix with bamboo shoots, water chestnuts, pork fat, sesame oil, soy sauce and white pepper. Divide dough into 12 portions and roll each into a thin disc on a cornflour-dusted surface. Place a teaspoon of filling on each disc, fold in half and pleat the edges with your thumb and forefinger to seal. Arrange pleated side up on a baking tray lined with baking paper. Steam over rapidly boiling water for 6-7 minutes until the pastry becomes translucent and filling is cooked through. Serve immediately with chilli oil and soy sauce for dipping.