Learnt how to make the dough from a Hong Kong cooking show recently..
Teochew vegetables dumplings*makes about 35 dumplings
300g yam bean (sengkuang), coarsely shredded
80g carrot, shredded
30g dried shrimps, soaked for 15mins
50g peanut, roasted
30g Chinese parsley, coarsely chopped
2tsbp of cooking oil
1tsp light soy sauce
1/2tsp salt or to taste
A dash of white pepper powder
1. Heat oil in wok, add in dried shrimps and stir fry until fragrant.
2. Add in yam bean and carrot, cook for 5mins
3. Season with light soy sauce, sugar, pepper and salt.
4. Switch off the heat, add in chopped parsley and roasted peanut, mix well and set aside
210g Tang flour 澄面粉 (Tang flour is a kind of wheat flour used in chinese cooking that is suitable for making outer layer of dumplings and buns. It is also called wheat starch. You can find it in any Chinese supermarket)
1tbsp tapioca flour
1. Sift tang flour and tapioca flour.
2. Boil water in a pot, once water is boiled, add flour and quickly stir and switch off heat.
3. Transfer cooked dough on a work top, knead into smooth and soft dough, takes about 10mins.
To make the dumpling1. Divide dough into small portions and roll into round sheet.
2. Place suitable amount of filling on each sheet and seal the edge by pressing the dough
3. Place dumplings in a greased steamer and steam for 10mins over high heat.
4. Rest for 5mins till slightly cold, then only remove the dumpling from steamer.
5. Serve with chili sauce, yummy!
Happy Cooking !!