Malaysia Hawker Food - Vegetable Dumpling

Recipes → Vegetable Dumpling

Skin :

150g wheat starch

150g starch powder

1/2 teaspoon salt

400-450ml boiling water

2 tablespoons shortening

Filling :

2 tablespoons oil

1 tablespoon chopped garlic and shallots

3 tablespoons dried prawns, soaked and diced

3 dried mushrooms, soaked and diced

500g sweet turnip, peeled and diced into small cubes

Seasoning :

2 tablespoons light soya sauce

1½ tablespoon oyster sauce

1½ teaspoon pepper

½ teaspoon sesame oil

1½ teaspoon chicken stock granules

1 teaspoon cornflour and 1 tablespoon water, for thickening

To Prepare :

Skin : Put wheat starch, starch powder, salt into mixing bowl, pour in boiling water and stir quickly. Cover and leave aside for 15 minutes. Add shortening and knead to form into a pliable dough.

Filling : Heat up oil, sauté chopped garlic and shallots till fragrant. Add dried prawn and stir-fry till fragrant. Mix in mushrooms, sweet turnip, seasoning and cook till sweet turnip is soft. Thicken with cornflour water. Taste and dish up. Leave to cool before using.

Roll dough into a long cylinder and divide into 35-40 pieces. Shape each piece into a ball.

Flatten one ball of dough with a rolling pin to make a 7½cm round. Place one portion of filling in the centre of each round, pleating one side and seal to form into the shape of dumpling.

Steam with high heat for 8-10 minutes till dumplings are translucent. Remove from heat and brush a layer of cooked oil over dumpling immediately.

Serve dumplings hot or cold with chilly sauce.