Make 26 to 27 pcs
Dough
180 g wheat starch flour (Tim mian fun) ( Dim Sum flour)
85 g Tapioca flour
420 g hot boiling water
Pinch of sugar
5 tbsp oil from frying shallots
Filling
7 tbsp cooking oil
600 g of jicama (shredded)
50 g of carrot (shredded)
5 tbsp of dried shrimp ( wash, pounded)
Mushroom (optional)
1 tbsp Light soya sauce
1 tbsp oyster sauce
½ tsp Chicken powder
White pepper powder
Filling method:1. Heat up oil in the wok, fry shallot till golden brown, reserve about 5 tbsp of the oil.
2. Add in garlic, dried shrimps and slice mushroom, fry till fragrant.
3. Add in shredded jicama/turnip, carrot. 1/4 cup water, cover with lip and simmer at medium lower heat.
4. After about 10 mins, pour in the seasoning and dash of pepper.
5. Set aside and let it cool.
Method:1. In the mixing bowl, add dough ingredients together and made a well.
2. Pour in the hot water, stir well and cover with damp cloth and leave aside for 15 mins.
3. Add 3 tbsp of shallot oil into the flour mixture. Knead the dough till smooth.
4. Divide them into 20 g balls. Cover with big damp cloth to prevent them from drying out.
5. Dust the work space with wheat starch (don’t over dust) and use roller pin to roll out thin circle. ( not too thin at the center) As you make many times you will understand why I say so, prevent from tearing during wrapping with filling.
6. Spoon 2 tsp of filling (no gravy) onto the skin dough and fold it semi-circle and use your index fingers to pinch the edges till firmly seal.
7. Grease the steam plate and line them on it. Brush lightly all soon kueh with shallot oil.
8. Steam with medium heat for 10 mins.
9. Leave till cool. ( Don’t remove while it’s hot because it’s easily tear)
Serve with toast sesame, sweet dark soya sauce and garlic chili sauce