• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Filling
  • 150g char siu, diced (buy ready-made char siu from the chicken rice or BBQ pork rice stall)
  • 75g pork fat, diced
  • 1 tsp chopped garlic
  • 100g shelled prawns, diced
  • 30g carrot, diced
  • 3 dried mushrooms, soaked and diced
  • 2 tbsp oil
  • Seasoning
  • 1½ tbsp sugar or to taste
  • ¾ tsp salt
  • 2 tbsp oyster sauce
  • 125ml water
  • 1 tbsp cornflour
  • Thickening
  • 2 tbsp cornflour mixed with 1-2 tbsp water
  • Yam pastry skin
  • 750g yam, peeled and cubed
  • 1/8 tsp Chinese Five Spice powder
  • 20g castor sugar
  • 90g wheat starch (tang mein fun)
  • 90g boiling water
  • 200g shortening


  1. Blanch pork fat in boiling water for about 1-2 minutes, remove and drain well.
  2. Heat oil in a wok and fry garlic until fragrant. Add remaining filling ingredients and stir-fry well. Mix in seasoning and bring to a boil. Reduce the heat and simmer for about 10 minutes. Thicken with cornflour mixture.
  3. Dish out and leave to cool completely. Refrigerate before use.
  4. For the yam pastry: Steam yam until soft then remove into a mixing bowl. Add sugar and five spice powder. Mash the yam while it is still hot.
  5. Combine boiling water with wheat starch and mix well using a small short rolling pin. Stir until smooth then mix with the mashed yam. Add shortening and mix until well combined.
  6. Chill dough in the refrigerator for 30-40 minutes.
  7. Roll the yam dough into a long roll and cut into small portions of about 20g each.
  8. Flatten the dough with a rolling pin and wrap around a tablespoon of filling. Seal and shape into an oval-shaped dumpling.
  9. Heat oil over medium heat and deep-fry dumplings in batches for about 3-4 minutes or until golden brown.
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2 thoughts on “Yam Dumpling”

  1. Liew - June 23, 2016 at 11:10 pm

    Would be better to have a photo of what the finished Yam Dumpling look like (or supposed to look like).

    • Kuali Admin - June 28, 2016 at 4:38 pm

      Hi Liew,

      This recipe is an old one from 2008 – we don’t have a photo to go with it. However, we do make sure to include photos in all the newer recipes that we upload now. Thanks for your support.

      The Kuali Team.


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