what are these Chinese tools for making dim sum?

[dmreed]

I just got and started reading "The Chinese Gourmet" by William Mark. In the Dim Sum section he mentions several tools used to make dim sum:

- so choi - "a wooden hammer used for making doughy wrappers"

- juat do - "metal juat do for shaping dumplings

- ba pei do - "blunt metal spatula for making the semi-transparent rice wrappers for har gau

I have not been able to find any other references to these tools. Can anyone help me find references and pictures or other names for these tools?

[BRM]

I am certainly no expert but I wonder if the last one refers to those spatula shaped pounders for poultry and veal. Most all the chefs I have seen simply whack the ball of har gow dough with the side of a cleaver. It takes a little practice but isn't hard if you keep at it. I tried using my poultry mallet and found the cleaver method worked better. Here is a brief video of the process

[dmreed]

I am certainly no expert but I wonder if the last one refers to those spatula shaped pounders for poultry and veal.  Most all the chefs I have seen simply whack the ball of har gow dough with the side of a cleaver.  It takes a little practice but isn't hard if you keep at it.  I tried using my poultry mallet and found the cleaver method worked better.  Here is a brief video of the process 

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thanks...I had just seen a cleaver used for shaping the har gao wrapper in a book I just received: "Quick & Easy Dim Sum Appetizers and Light Meals" by Judy Lew! I still do not know about the "hammer".

BTW I was impressed by the commercial source of steam used in the video...thanks!