This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings. Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily! Phew, not too bad as this is my first attempt!
Yam/Taro, cut into thin slices ready to be steamed. After steaming, mash them while still hot.
I've transferred the mashed yam into a bigger bowl, add in sugar, shortening and the cooked wheatstarch.
All mashed up ....... sticky and soft. Cover it and chill in the refrigerator for about 50 mins.
Pinch off some dough, make into a ball, flatten it and wrap up with some filling, seal the edges.
Deep fry under medium heat in small batches.
'Open sesame' ......................... to reveal what's inside!
Serve them hot ...... crispy crust and yummy filling! Enjoy with a cup of hot Chinese tea!
Ingredients for Filling
- 200 gm pork fillet - diced into small cubes
- 100 gm green peas - (from can and drain off water)
- 3 dried mushromms - soaked and diced
- 2 shallots - chopped
- 1/2 cup water
- 2 Tbsp oil for frying
- 1 tsp each of - salt and light soya sauce
- 2 tsp each of - oyster sauce and sesame oil
- 2 to 3 tsps sugar or to taste
- 2.1/2 Tbsp cornflour + 2 Tbsp water to thicken
- Heat oil in pan, fry chopped shallots till fragrant. Add in the diced mushrooms and meat, stir-fry.
- Mix in the seasoning and water, bring to a boil, simmer till meat is cooked, add in the thickening.
- Toss in the green peas and fine tune to taste.
- Cool completely and keep refrigerated before use. (It's best to cook this a day before).
- 700 gm nett, yam, sliced thinly
- 20 gm sugar
- 90 gm wheatstarch (tang mein) flour
- 130 ml hot boiling water
- 150 gm shortening - Crisco brand
- Steam yam till soft, mash while still hot, add in sugar and mix well. Set aside.
- Combine hot boiling water and wheatstarch, stir well till smooth, mix in with the mashed yam.
- Add in shortening till well combined. (The dough is a bit sticky and soft at this juncture).
- Cover and chill dough in the refrigerator for about 50 mins. to 1 hr.
- Pinch off about 50 gm dough, form into a ball, flatten with your hand and wrap up with about 2 tsps of filling, seal the edges and shape into an oval shaped dumpling.
- Heat oil in wok under high heat, once boiling, reduce to lowest heat, gently put in the dumplings, return heat to medium and deep-fry the dumplings till golden brown.
- Drain on kitchen absorbent paper and serve immediately.
- Makes 20 puffs.