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
1½ tbsp sugar or to taste
¾ tsp salt
2 tbsp oyster sauce
1 tbsp cornflour
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
Blanch pork fat in boiling water for about 1-2 minutes, remove and drain well.
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.
Dish out and leave to cool completely. Refrigerate before use.
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.
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.
Chill dough in the refrigerator for 30-40 minutes.
Roll the yam dough into a long roll and cut into small portions of about 20g each.
Flatten the dough with a rolling pin and wrap around a tablespoon of filling. Seal and shape into an oval-shaped dumpling.
Heat oil over medium heat and deep-fry dumplings in batches for about 3-4 minutes or until golden brown.