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
Instructions
- Heat sesame oil in a saucepan. Fry ingredients (A) until fragrant. Add seasoning (B) to mix. Add cornflour and stir to combine.
- To prepare pastry: Grate tapioca into fine shreds. Squeeze out excess juice then steam tapioca shreds until soft. Remove and mash into a puree.
- Combine tapioca puree with rice flour, custard powder, oil and water. Mix into a dough.
- 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.
- Deep-fry the dumplings in heated hot oil until golden brown. Remove and drain from oil.
