Sumptuous Flavours: Turnip With Prawn & Carrot Dumpling 虾仁沙葛萝卜粿

Tuesday, 14 May 2013

Turnip With Prawn & Carrot Dumpling 虾仁沙葛萝卜粿

Recipe source : Cookbook ~ Authentic Chinese Dumpling published by Famous Cuisine Publisher Sdn Bhd

I was at the MPH Bookstore at the Mid-valley Mega Mall when I came across this cookbook titled "Authentic Chinese Dumpling". I grabbed it immediately and made a bee-line to the cashier's counter to pay for it. There are so many mouth-watering dumplings inside this cookbook. I am so happy with it. It's almost as if I have found some treasures! I just can't wait to try my hands at all the wonderful looking dumplings!

Today I am trying out - turnip or yam bean with prawn and carrot dumpling. It fascinates me to see the tiny carrot shreds sprinkled across the translucent dumpling skin. It's beautiful !. And its very tasty too!

Skin Ingredients

150g wheat starch ( Tang mein fun in Cantonese- 澄面粉)
50g tapioca flour
40g carrot (shredded )
320ml boiling water

Filling

400g turnip or yam bean ( peeled, shredded )
150g prawns ( shelled, diced )
3 shallots ( chopped )
1 stalk spring onion ( diced )
100ml water
2 tbsp cooking oil

Seasoning

1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1/4 tsp sesame oil
1/2 tsp pepper

Spring onion, shredded carrot and turnip or yam bean

Instructions to cook the filling

1. Heat 2 tbsp cooking oil. Saute chopped shallots over low heat until fragrant.
2. Add prawns and stir-fry for 2 minutes.
3. Add shredded turnip or yam bean and toss it for about 5 minutes.
4. Add in water and the seasonings.
5. Bring to a boil over high heat. Once it boils, reduce to medium heat and simmer until turnip is tender and slightly dry.
6. Add in spring onion and mix well.
7. Dish up and set aside.
8. Leave to cool.

Instructions to make the skin & wrap dumpling

1. In a mixer, add wheat starch, tapioca flour and boiling water. Mix until it becomes a dough.
2. Add in the shredded carrot and knead until dough is smooth.
3. The dough is rather sticky. Dust a flat tabletop with flour and knead a while.
4. Roll out dough into a large rectangle. Use a Chinese rice bowl to cut round circles of the dough.
5. Cover the rest with a wet cloth while working with the piece in hand.
6. Spoon filling into a piece of round skin and wrap it up to form a semi-circle.
7. Pinch the edges to seal.
8. Arrange dumplings on a greased steamer and steam over boiling water, over high heat for about 8 to 10 minutes.
9. Remove from heat and brush with oil immediately.
10. Ready to serve.