This is my last post for the year 2012. Wishing all the bloggers, my friends and followers a very Happy New Year 2013!!!
Today I am making a savoury kuih dumpling which is different from my earlier post -colourful kuih dumpling which I used red bean paste for the filling. This time I give it a change, I used pork, chai po , mushroom, dried shrimps for the filling .The dough is springy (Q texture) and the fillings is perfect for the taste.
A) 300 g glutinous rice flour
1 tablespoon plain flour
1 tablespoon fine sugar
2 tablespoon corn oil or sun flower seed oil
160 cc or more boiling water
B) 20 pcs bamboo leaves (soak, clean and pat dry)
20 ps x 35 cm length cotton strings
2 shallots (diced)
250 g pork belly, cut into thin strips or mince
1 tablespoon diced cai po (菜脯碎）-Preserved Radish
1 tablespoon dried shrimps, soak, drain and dice
2 Chinese mushrooms, soak, clean and diced
1/4 teaspoon salt
1/4 teaspoon light soya sauce
dash of pepper.
1) Place ingredients A) into a big mixing bowl. If the dough is too dry add more water if too wet add little more plain flour. Knead till forms a smooth dough. Scale the dough into 20 g each and shape into balls..
2) Heat some oil in the wok, fry the filling ingredients till fragrant and the pork is cooked.. Dish up and divide into 20 equal portions (about 11 g to 12 g).
3) Flatten the round dough, wrap in filling and seal up properly. Lightly oil your palms and into balls. Fold 1 piece of bamboo leaf into a cone, place the greased ball inside. Wrap and tighten with string. Repeat the same to the rest.
4) Steam over high hear for 10 minutes, turn to moderate heat and continue to steam for 10 minutes.
TIPS: TO PREVENT THE FINISHED PRODUCT FROM STICKING TO THE LEAF, GREASE THE INSIDE OF THE LEAF. THIS IS ALSO GIVES THE PRODUCT A SHINING LOOK.