Recipe Ingredient
- 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
Instructions
- 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.
