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Tuesday, 1 September 2015


These glossy little dumplings
are usually sold by hawkers
in markets

They are usually known as vegetable dumplings
as the main ingredients is turnips or mengkuang in Malay

There are 2 stages of preparing 

150g tang mien 
150g tapioca starch
1 Tbsp glutinous rice flour
500ml boiling water

1) sift 3 flours together
2) slowly pour in boiling water, mix with chop sticks
3) Do not add any more water when dough starts to come together
4) use hands, oiled, to knead the dough when it is not so hot
5) knead until smooth
6) DO NOT OVER KNEAD as it will harden the texture
7) cover with a wet cloth for 1/2hour

500g turnips, shredded
1 carrot, shredded
5 mushrooms, shredded
5 clove of garlic, shredded
50g dried shrimp, soaked & coarsely chopped
salt & pepper to taste
some oil to fry garlic

8) heat up a wok, add oil & garlic
9) fry until fragrant, add dried shrimp
10) when slightly brown, add the rest of the ingredients & cook until soft
11) leave to cool

12) divide pastry dough into small portions & roll flat to form rounds
13) wrap filling & seal the edges
14) place on oiled steaming tray
15) steam for 10min on Medium heat
16) remove and brush oil on the surface of dumplings
17) serve with chilli sauce

                                                                 Cooked Filling

                                                              Ready to be steamed

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