300g medium-size prawns, shelled and chopped coarsely
50g pork fat, cubed, parboiled and drained dry
1 tbsp sugar
1/2 tbsp salt
1/4 tsp monosodium glutamate
1 tbsp sesame oil
a dash of pepper
1 tbsp tapioca flour
Put the sifted flour into a mixing bowl. Pour in hot boiling water and mix thoroughly with a small rolling pin. Add the shortening and knead into a soft and pliable dough. Cover with a damp cloth and leave aside for five minutes. Roll dough into a long strip and cut into small, even pieces.
Roll each piece flat with a small rolling pin. Add a spoonful of filling. Hold the pastry dough in between your palms. Tighten the centre portion, leaving the edges free to fall down slightly. Use a small brush to lightly tint the edges green to form the cabbage leaves.
Place the dainty cabbages on a greased tray and steam over boiling water for seven to eight minutes. Remove from steamer and brush lightly with corn oil to get the shine.
To make filling: Mash the water-chestnuts, then chop coarsely and squeeze dry. Mix prawns with the seasoning. Add in the pork fat and water-chestnuts. Leave in the refrigerator for half an hour.