Vegetable Dumplings

We cannot stop eating this delicious dumpling dunked in this home-made sweet chili sauce.

Filling
1 Kg Jicama or know as Sengkuang, locally - grated
300 grams Carrots, grated
5 Shallots, sliced
4 Tbsp Dried Shrimps, soaked, drained well & chopped
3 Tbsp Peanut Oil
2 tsp Sugar
Salt to taste

For the dumplings
200 grams Wheat Starch
100 grams Tapioca Starch
500 ml Boiling Water
2 to 3 Tbsp Vegetable or Shallot Oil


In a large pan or wok, cook the shallots on a medium heat until they are golden brown, set aside.

In the same pan add the chopped dried shrimps. Cook until crispy and mix together with the shallots. Then add yam beans and carrots. Stir and add some water, and season with sugar and sea salt. Cook for another 5 minutes and let cool completely.

Make the dumpling: Place wheat & tapioca starch in a mixing bowl, and gradually add the boiling water. Mix well with a spatula or wooden spoon. 

Then add about 2 Tbsp of vegetable oil, and mix well. When the dough is cool slightly, knead with your hand until smooth. Cover the dough and let it rest for about 20 minutes. 

Place the dough on a floured surface. Divide the dough into smaller pieces. Roll the dough into cylinders,  cut each cylinder into about 15 grams pieces. 

Press a piece of dough flat using your hand. Then roll out with a rolling pin into a thin 4 to 5 inches diameter circles. 

                                    

Make the dumplings: Place one heaped Tbsp of filling into the center of the wrapper, fold into a semi circle and seal the edges. Then place onto a piece of parchment or banana leaf, if using. 

Repeat the process with the rest of the wrapper and filling. Place the dumplings in a steamer and brush lightly with vegetable or shallot oil. Steam over high heat for about 10 minutes. 

Serve warm with some soy and chili sauce (see recipe in the box below).

Enjoy...jue

adapted from flavours of asia