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Steamed Vegetable Dumplings Recipe
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Category : dim sum | Style : steam | Serves : 30 pieces |
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For
added flavor and texture, shrimps are added, to make this recipe a truly dim sum
delicacy
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Ingredients |
| 500 g |
Turnip, skinned and shredded |
| 250 g |
Small shrimps, shelled and chopped |
| 1 piece |
Carrot, shredded |
| 220 g |
Plain flour |
| 90 g |
Tapioca flour |
| 3 stalks |
Shallots, minced |
| 2 cloves |
Garlic, minced |
| 2 stalks |
Spring onion, chopped |
| 2 sprigs |
Coriander leaves, chopped |
| 2 tbsp |
Cooking oil |
| 1 tbsp |
Lard or vegetable shortening |
| 11/2 tsp |
Salt |
| 1/2 tsp |
Sugar |
| 1/2 tsp |
Pepper |
| 1/4 cup |
Water |
| 1 1/2 cup |
Boiling water |
Method :
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Heat oil in a wok and lightly brown garlic, then
add shrimps and stir-fry for 1 minute.
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Add turnip, carrot, 1 teaspoon salt, and half
teaspoon each of sugar and pepper and stir-fry for another 3 - 4 minutes, then pour in the
water and continue frying until liquid evaporates and turnip in soft.
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Stir in spring onion and coriander leaves, set
aside and allow to cool.
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Sift plain and tapioca four into a mixing bowl
and add the remaining salt, then add the boiling water gradually, stirring well with a
wooden spoon.
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Add lard and knead to a smooth dough.
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Roll up the dough in a long sausage and cut into
30 even pieces.
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Flatten each piece of dough with a rolling pin
in between plastic sheets.
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Roll out to form a thin round piece approx. 7 -
8 cm in diameter.
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Place two teaspoonful of the vegetable filling
in the center and gather the edges to the center leaving a pea-size hole in the center.
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Arrange on a bamboo steamer lined with a piece
of banana leaf.
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Steam over rapidly boiling water for approx. 7 -
10 minutes, brushing with a little oil while hot.
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