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

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

Instructions

  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.

You may also like

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).

    Reply
    • Amanda Lessler
      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.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *