Recipe Ingredient
- Pastry skin
- 100g tapioca flour
- 200g wheat starch
- 50g glutinous rice flour
- 1/2 tsp salt
- 450ml hot boiling water
- 6 tbsp oil
- Filling
- 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
- Seasoning
- 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
Instructions
- Heat oil in a wok and fry shallots and garlic until lightly browned. Add dried prawns and stir-fry for 40-50 seconds until fragrant.
- Add shredded carrots, yam bean and seasoning and stir-fry for 4-5 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 30-35 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 7-8 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 7-8 minutes.
- Brush hot dumplings with a little oil before taking them out.
