Teochew Rice Dumplings

Ingredients

Pastry skin
250g wheat starch (tang mein fan)
150g tapioca flour
3/4 tsp salt
2-2 1/2 cups boiling water
1 1/2 tbsp lard

Filling
225g lean pork, diced
50g minced preserved turnips (choy poh)
50g dried shrimps, chopped
100g yam beans (sengkuang), peeled and shredded
3 shallots, minced
1 tsp chopped garlic
2 tbsp oil
60g pre-fried peanuts, crushed

Seasoning
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sugar
1 tsp salt
1 tsp pepper
1 tbsp cornflour

Method

Put sifted flours into a mixing bowl. Add salt to mix and make a well in the centre of the flour. Pour in boiling water. Mix with a small rolling pin to form a lump of dough. Slowly work and knead in the lard.

(Turn the mixing bowl upside down on the table for 3-4 minutes to cook the dough through.) Remove the dough out on a tabletop and knead until transparent and smooth. Roll dough into a long sausage. Cut into even portions and roll into balls.

Lightly dust the tabletop with a little extra tapioca flour. Flatten each ball into a thin disc. Fill with the prepared filling. Shape into half-moon and pleat the edges forming a cock´s crown. Place the dumplings on an oiled plate. Steam over rapidly boiling water for 6-7 minutes. Brush with cooked oil immediately.

To prepare filling

Heat oil and fry shallots and garlic until fragrant. Add dried shrimps and preserved turnips. Toss and fry. Add pork and remaining ingredients. Stir-fry for 7-8 minutes. Mix in seasoning. Fry until liquid evaporates and vegetable is cooked through and soft. Dish out and add in crushed peanuts to mix. Allow to cool completely.


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