• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 tsp sesame oil
  • 1 tsp cornflour
  • Pastry skin
  • 450g tapioca
  • 45g rice flour
  • 25g custard powder
  • 1 tsp oil
  • 110ml water
  • Filling (A)
  • 100g char siu meat (store-bought), diced
  • 3 medium Chinese dried mushrooms, soaked and diced
  • 70g diced carrot
  • 1 tbsp frozen green peas
  • 3 water chestnuts, peeled and diced
  • Seasoning (B)
  • Salt and sugar to taste
  • 1/4 tsp pepper
  • 1 tsp light soy sauce
  • 1 tsp sesame oil


  1. Heat sesame oil in a saucepan. Fry ingredients (A) until fragrant. Add seasoning (B) to mix. Add cornflour and stir to combine.
  2. To prepare pastry: Grate tapioca into fine shreds. Squeeze out excess juice then steam tapioca shreds until soft. Remove and mash into a puree.
  3. Combine tapioca puree with rice flour, custard powder, oil and water. Mix into a dough.
  4. Divide into small equal portions. Press into a disk and place a heaped tablespoon of filling in the centre. Wrap up the filling and shape into a longish dumpling.
  5. Deep-fry the dumplings in heated hot oil until golden brown. Remove and drain from oil.

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