Ingredients:
For the dough:
1/2 cup potato starch
1/2 cup cassava starch
1/2 cup wheat flour
water
For the filling:
3/4 cup shrimp, cooked and shelled
1/2 cup pork fat, chopped
1/2 cup bamboo shoots, chopped
1 tbsp salt and pepper
Preparation:
1. Mix the potato, cassava, and wheat flour. Gently add the water. Knead to make a dough; set aside.
2. Mix the shrimp, pork fat and bamboo shoots. Season with salt and pepper; set aside.
3. Take around 25 grams of the dough, roll into a ball and flatten.
4. Place about 2 tablespoons of the filling and fold. The folded hakao should be crescent-shaped. Repeat the procedure.
5. Steam the shrimp hakao for 3 to 5 minutes.