Cai Kuih - Chinese dumplings

Ingredients
200g tang flour ( wheat flour)
100g tapioca flour
450 ml boiling water

300g yam bean ( shredded)
100g carrot (shredded)
3 big mushroom ( soaked and cut into strips)
3 tbsp dried prawn ( soaked and pounded)
2 shallots ( cut into slices )
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp dark soya sauce
1/2 tsp sesame oil
salt to taste
dash of pepper
some oil

Preparation
1. Heat up 2 tbsp oil and stir fry shallot until fragrant.
2. Add in the dried prawn and stir-fry, followed by the mushroom, carrot and yam bean.
3. Add in the oyster sauce, light soya sauce, dark soya sauce, sesame oil and pepper and stir fry to mix well.
4. Sprinkle some cornflour and stir -fry if it's too watery.
5. Dish out and set aside.



6. Sieve 200g tang flour and 100g tapioca flour into a big mixing bowl.
7. Boil 450ml water and pour in into the flour.







8. Stir quickly to mix well. Cover with a damp cloth and set aside for 10 minutes.








9. Add in 2 tbsp cooking oil and knead the mixture to form a smooth and soft dough. The dough has to be very sticky, i.e , sticking to your hands.







10. Put some flour on your palms ( avoid sticking ) and divide the dough into 25 pcs.
11. Take a piece of the dough and roll on your palm to form a ball. Press to flatten the ball to a thin round shape skin.







12. Put filling in the centre and seal up with some gathers.









13. Steam the "cai kueh" for 10-15 minutes.










14. "Cai kuih" is cooked when it's skin turns from white to transparent.
15. Serve while it's hot.