500g yam bean (bangkwang), skin removed and shredded
1 small carrot, shredded
1/4 cup water
1½ tbsp oil
1 tbsp chopped shallots
1/2 tsp chopped garlic
25g dried prawns, chopped
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1/2 tsp sesame oil
Heat oil in a wok and fry shallots and garlic until lightly browned. Add dried prawns and stir-fry for 4050 seconds until fragrant.
Add shredded carrots, yam bean and seasoning and stir-fry for 45 minutes. Add water and continue to fry until the gravy turns thick. Dish out and set aside to cool.
For the pastry skin, put tapioca flour, wheat starch, glutinous rice flour and salt in a mixing bowl. Add boiling water gradually and stir with a long wooden spoon. Add in the oil and knead into a smooth dough.
Remove dough out on to a lightly floured tabletop and roll into a long sausage roll. Cut into about 3035 equal pieces then flatten each piece of dough with the use of a rolling pin. Roll out to form a thin round piece of about 78 cm in diameter.
Put a tablespoon of filling in the centre of the pastry skin, gather up the edges and pinch to enclose the filling.
Arrange the dumplings on a lightly greased steaming tray. Steam for 78 minutes.
Brush hot dumplings with a little oil before taking them out.