[Skin]
150g wheat starch (sifted)
150g tapioca starch (sifted)
500ml water
3tbsp vegetable oil
[Filling]
1 turnip (about 400g, peeled)
1/2 carrot
2 Chinese mushrooms (soaked till soften)
3 cloves garlic (minced)
50g dried shrimp (soaked till soften, chopped)
[Seasoning]
1tsp salt
1tsp pepper
[Steps]
Skin: Mix wheat starch and tapioca starch with water. Add oil and mix well over a pot of simmering water till dough is formed. Remove and leave to cool slightly. Then knead till dough is smooth. Refrain from over-handling the dough or else it will become very hard. Cover with a piece of wet cloth for half an hour. Set aside.
Filling: Cut turnip, carrot and mushroom into shreds.
Heat 4tbsp of oil in a pan, fry garlic and dried shrimps over medium heat till fragrant. Add seasoning and stir well.
Add turnip, carrot and mushroom. Fry well and set aside.
Knead dough into a long strip and divide into 45 equal portions. Dust some flour on the worktop and roll out each portion into a circle.
Fill each piece of dough with 1tbsp of filling, fold up and seal the edges.
Lay some banana leaves on a steaming plate, place dumplings and steam for 10mins. Turn off heat, remove the dumplings and brush the surface with some oil.
TIP: adding oil to the skin mixture helps to prevent from cracking.
Comments