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