Recipe Ingredient
- Pastry skin
- 250g glutinous rice flour
- 40g plain flour
- ½ tsp salt
- 110ml hot water
- 1 tbsp lard, corn oil or vegetable shortening
- Filling
- 400g yam beans (bang kwang)
- 25g dried Chinese mushrooms, soaked and shredded
- 2 tbsp minced dried radish (choy poh)
- 2 tbsp oil
- ½ tsp salt
- ½ tsp sugar
- ½ tsp pepper
- 100ml water
- 1 tbsp chopped coriander
- Some banana leaves, cut into small discs
Instructions
- To make the pastry skin: Sift the flours together and put into a mixing bowl with the salt. Stir in hot water and fat. Knead into a smooth dough. Cut into 18 to 20 even pieces. Roll out flat and wrap filling.
- Place dumplings onto a piece of banana leaf and steam for 10-15 minutes.
- To make filling: Shred yam beans finely. Heat oil and add dried radish, mushrooms and shredded yam beans. Stir-fry over high heat for 1-2 minutes, then add water. Season with salt, sugar and pepper to taste. Fry until vegetable turns soft and the sauce is thick. Add chopped coriander.
- Dish out into a colander to drain off any excess liquid. Cool completely before use.
