Ingredients
Skin Ingredients
- 100 g Cap Bintang Wheat Starch
- 100 g Kapal ABC Tapioca Starch
- ½ tsp Salt
- 450 ml Boiling Water
- 30 g Corn Oil
Filling Ingredients
- 225 g Yam Bean (shredded)
- 75 g Carrot (shredded)
- 30 g Dried Mushrooms (soaked and diced)
- 4 pcs Shallots (chopped)
- 2 cloves Garlic (chopped)
- 30 g Dried Shrimps (chopped)
- 130 ml Water
Seasoning
- 1 tsp Sugar
- ¼ tsp Salt
- ½ tsp Oyster Sauce
- ½ tsp Soy Sauce
- 3 tbsp Oil
- ¼ tsp Pepper
Garnish
- Fried garlic
- Fried shallot
- Red chilli (slices)
- Spring onion (optional)
Cooking Method
To Prepare the Filling
- Heat oil in a wok. Sauté garlic, (set asidesome garlic oil for coating the dumpling after steaming) then add shallots,dried shrimps, and mushrooms stir-fry until fragrant.
- Add shredded yam bean and carrot. Stir-fryfor 2 minutes.
- Add seasoning ingredients and water, stirwell and let is simmer for another 3 minutes till it is cooked.
- Set aside to cool completely.
To Prepare the Dough
- In a large bowl, combine Cap Bintang wheatstarch, Kapal ABC tapioca starch and salt.
- Pour in the boiling water while stirring witha spatula until a sticky dough forms. Cover and let rest for 5 minutes.
- Add corn oil, mix well, and knead until thedough becomes smooth.
- Always keep the dough covered with cling wrapto prevent it from drying out.
- Divide the dough into 25 g each and keepcovered until ready to use.
Dumpling Preparation Method
- Prepare a steamer with boiling water andlightly grease the steaming tray.
- Flatten each dough into a round wrapper.
- Place 2 tsp of filling in the centre of thedough. Dab a little water along the edge of the skin, fold over, and pleat toseal.
- Repeat with the remaining dough and filling.
- Arrange dumplings in the steamer, steam overhigh heat for 9 minutes.
- Once cooked, lightly coat the dumplings withgarlic oil while still hot.
- Garnish with fried garlic, fried onion, redchilli, and spring onion. Serve with chilli sauce.