虾饺，以一层澄面皮包着一至两只虾为主馅，份量大小多以一口为限。
传统的虾饺是半月形、蜘蛛肚共有十二褶的，
传统的虾饺是半月形、蜘蛛肚共有十二褶的，
馅料有虾，有肉，有笋，味道鲜美爽滑，美味可口。
第一次做虾饺。
带着战战兢兢的心情，生怕自己粗拙的手势，
在捏折这娇气多折的虾胶时，饺皮会破烂难搞。
结果。。。。。。有惊喜！
点心楼老板娘（ｍａｙ）家的祖传饺皮秘方果然使得。
饺皮富弹性，不易破，容易操作多了，
只是自己的裹饺功夫尚浅，结果算是勉强过关。
希望下次会裹得更好。
想看美美的虾胶，就请到她家走一趟吧，嘻。。。嘻。。。。
虾饺
皮材料：
120克澄面粉
40克薯粉
200-210克沸水
1小匙粟油
1５0克虾仁（切碎）
５0克猪肉碎
适量小虾仁 (剥壳）
调味料：
1小匙盐， 3/4茶匙糖， 1/2小匙黑胡椒粉， 1 小匙麻油， 1茶匙蚝油， 1大匙粟粉
做法：
1. 将馅料和调味料混合， 搅拌均匀， 放入冰箱里冷藏30分钟。
2. 将澄粉和薯粉混合在搅拌盘里，把沸滚的水立即倒入，快速的以筷子搅拌成软团。
3. 加入1茶匙油，用手揉成光滑面团。
4. 将面团擀成圆薄片，再以7cm的切模压出 ， 包入馅料. 再加入一只小虾， 捏成虾饺形。
5. 放入沸滚的蒸笼里， 以大火蒸5-7分钟即可．
做这饺皮时， 尽量将水煲至沸滚， 煲越久越好（滚多5-8分钟）。然后才将沸水倒入澄粉盘里（要一次过的倒入）。这样冷却后的粿皮就不易变硬，饺皮才会有弹性，也不容易破裂。
Har Gao/Prawn Dumplings
Skin Ingredients:
120 g wheat starch
40 g tapioca flour
200-210g boiling water
1 tsp cooking oil
Filling:
150 g prawn (diced)
50 g pork meat
Some small prawns
Seasoning：
1 tsp salt, 3/4 tsp sugar, 1/2 tsp black pepper, 1 tsp sesame oil, 1 tsp oyster oil, 1 tsp corn oil
Method：
1. Mix filling with seasoning, well combine and chill for 30 minutes.
2. In a mixing bowl, combine wheat starch with tapioca flour, pour in boiling water and mix well by using the chopstick.
3. Add 1 tsp oil and knead into a pliable smooth dough.
4. Roll the dough into a flat and thin sheet, then cut out by using the cutter （7cm). Spoon in 1 portion of the filling in the center, add 1 small prawn and shape into prawn dumpling.
5. Place the prawns dumpling on a greased steaming tray, steam over hot boiling water for 6 minutes over high heat until cooked. Dish out and serve hot.
Tips:
When making this Har Kow skin， you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.
1 tsp salt, 3/4 tsp sugar, 1/2 tsp black pepper, 1 tsp sesame oil, 1 tsp oyster oil, 1 tsp corn oil
Method：
1. Mix filling with seasoning, well combine and chill for 30 minutes.
2. In a mixing bowl, combine wheat starch with tapioca flour, pour in boiling water and mix well by using the chopstick.
3. Add 1 tsp oil and knead into a pliable smooth dough.
4. Roll the dough into a flat and thin sheet, then cut out by using the cutter （7cm). Spoon in 1 portion of the filling in the center, add 1 small prawn and shape into prawn dumpling.
5. Place the prawns dumpling on a greased steaming tray, steam over hot boiling water for 6 minutes over high heat until cooked. Dish out and serve hot.
Tips:
When making this Har Kow skin， you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.
总的来说，这饺皮易操作，
蒸熟后，也幼滑Ｑ软，口感佳。
个人很喜欢，以后做类似的馃糕，都会用它，
谢谢Ｍａｙ的无私分享。
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.
