Steamed Vegetable Dumpling (Cai Kueh)
Dumpling Skins (Weight: 450g, divide into 18 portions, 25g each) - Transfer to counter top and Divide dough into 18 portions, 25 g each, cover with cling wrap
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Ingredients
- 120 g wheat starch flour
- 70 g topic starch flour
- ½ tsp salt
- 1 tbsp cooking oil
- 250 ml water, to boil
- 3 tbsp cooking oil
- 5 shallots, peeled, chopped
- 25 g died shrimps , soaked, chopped
- 225 g jicama (yam bean), julienned
- 75 g carrot, julienned
- 1 tsp sugar
- ¼ tsp white ground pepper
- 150 ml water
- 1000 ml water
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