PREPARATION:
1.Wash the prawns; shell and de-vein, discarding the heads and tails. Use the side
of a chopping knife to flatten the prawns; then transfer to a mixing bowl. Add the
pork fat and other ingredients. Knead until stiff by tossing the mixture against
the sides of the bowl. Transfer to a refrigerator and chill until the mixture becomes
very cold.
2. Mix both kinds of flour together, stirring in hot boiling water When it cools down
slightly, add the oil and knead until a smooth and soft dough forms. Roll the dough
into long sticks about I 'h cm in diameter Cut into I 'h cm long, then roll into small
balls. Continue until the dough is used up. Wrap the balls with a damp cheesecloth.
3. Re-roll each ball into a thin sheet, spoon 2 tsp of the filling in the center,
gather the sides of the sheet to seal; pinch into pleats. Arrange on greased dim sum
trays.
4. Bring the water in a steamer to a boil, then reduce the heat Place the dim sum trays
and steam for 3-5 minutes or until the dough is cooked through and clear (the prawn
filling should be visible). Remove and serve steaming hot with Chinese Worcestershire sauce.
