Preparation
Coarsely chop the prawn
meat and finely chop the pork fat, bamboo shoots and green onion. Mix with
seasoning ingredients, using your fingers to make a smooth and slightly
sticky mass. Trim 24 wonton wrappers into circles.
Place a spoonful of
filling in center of wrapper. Fold wrapper in half to enclose the filling
and then pinch the edges upward firmly at the same time pleating the edge of
the dumpling so the smooth bottom becomes the wider curved side of the
crescent shape as seen in accompanying photo.
Arrange on a lightly
oiled rack in a wok or steamer. Cover and steam over simmering water for 7-9
minutes until wrapper appears cooked.
Serve with hot mustard
and soy sauce
* Note – A slightly
time consuming wrapper can be made to replace the commercial wonton
wrappers. It produces more attractive translucent dumplings as shown. Please
e-mail FrankAboutFood.com if
you would like to be a bit more authentic. I suggest you try the commercial
wrappers the first time and then become more adventurous.
Thin pastry Dim Sum
are a famous Guandong snack said to have been created in a small teahouse in
the Wu Chu village of Guangzhou city. Wu Chu used to be a scenic trading
center and the teahouse owner would often buy his prawns from the fishing
boats of the area. But his original dumpling had a thick skin and subsequent
chefs replaced the original rice flour with wheat starch to produce the
thin-skinned perfect snack known as Har Gow. 
