自製蝦餃，皮厚餡靚 Homemade Shrimp Dumplings

　　第三次做蝦餃，終於成功！

　　我是跟這個食譜製作的，但之前兩次都爆皮。今次我改為每件用約20g麵團，蝦餃大隻了，容易包一些。另外用菜刀壓平餃皮那個手勢，我一直學不會，今次用擀麵棍來慢慢壓，終於成功！

　　這蝦餃雖然皮厚，但很好吃！

　　老公愛吃蝦餃，但我們居住的地區不容易找到地方飲茶，故一直是買雪藏蝦餃來吃，味道也不錯，但總及不上這個用鮮蝦製作的版本呢！

　　Finally succeeded in making Har Gau (shrimp dumplings)! I followed this recipe, but failed in the previous two attempts as the dumpling wraps kept bursting. This time, I changed the amount of dough for each piece to approximately 20g, making the Har Gau bigger and thus easier to wrap. Additionally, I abandoned the technique of flattening the wrap with a chopper, and used a rolling pin instead. It was slower, and the wraps ended up thicker, but at least I finally succeeded in making some intact Har Gau!

　　My husband loves Har Gau, but it’s not easy to find a dim sum restaurant in our area. So we have been relying on frozen ones. They taste good too, but they can’t compare to these ones made with fresh prawns!