As good as it can get - homemade, cheap and fresh. These dumplings were perfect! Fluffy and light.
Heat oil in a wok and fry shallots and garlic until lightly browned.
Add dried prawns and stir-fry for 1 minute until fragrant.
Add shredded carrots, jicama (bangkwang) and seasoning and stir-fry for 5 minutes.
Add water and continue to fry until the gravy turns thick.
Dish out and set aside to cool.
Pastry Skin Ingredients:-
Mixed wheat starch flour and tapioca flour in a large mixing bowl.
Add in boiling water and mixed it thoroughly with plastic rice server till you get a translucent like dough.
Cling wrap it up and let it rest for 10 minutes.
Add in oil gradually and knead into a smooth dough in the mixing bowl.
Rolled out dough into a long sausage roll and divide into about 30 pieces.
To assemble dumpling:-
Prepare the steamer.
Lightly oil the steaming tray.
Lightly oil your hands for easy handling of dough.
Make each cut up dough into a ball and put it in between two pieces of cling wrap (not greaseproof paper).
Press, flatten and roll out the skin pastry into a circle about 7 cms diameter .
Put 1 tablespoon of filling in the centre.
Fold it over and pleat it so as to seal it up tightly.
Arrange dumpling on the steaming tray.
Brush with some oil before steaming.
Steam for 12 minutes or until the skin is translucent.
After steaming, cool dumpling for 5 minutes before removing it.
Cool dumplings for 5 mintues before removing from steamer. This is a very important step or else you will have a sticky mess and broken vegetable dumpling/chai kueh.
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