Long Bean & Orange Sweet Potato Dumpling 豆角番薯粿

Long Bean & Orange Sweet Potato Dumpling 豆角番薯粿

 Recipe source : Adapted from Authentic Chinese Dumpling cookbook


The colour is all natural from the orange sweet potatoes. The skin dough is soft and spongy while the long beans and minced pork give a crunchy texture to the filling. SK and I both find it delicious. But we have adapted the recipe to suit our taste. All in all we are very happy with this orange-hued dumpling. My mind is already working overtime, thinking of the possibilities of what filling to make next. 

Ingredients for the dough

110g orange sweet potato
100g glutinous flour
150g tapioca flour
250g boiling water ( use less water, about 150g is enough, otherwise the dough becomes very sticky ) 
1 tbsp cooking oil

Ingredients for the filling

120g minced pork
200g long beans ( diced )
20g carrot ( diced )
1 tbsp garlic ( chopped )
100 ml water
2 tbsp cooking oil

Seasonings

1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
1/2 tsp oyster sauce
dash of pepper
1 tsp cornflour

 Top : long beans
Middle :  a section of carrot
Bottom : orange sweet potatoes

 The prepared filling ready for wrapping

Instructions to cook the filling

1.  Heat 2 tbsp of cooking oil until hot. Saute the chopped garlic until fragrant.

2.   Add in minced pork. Stir-fry briskly over medium heat for about 3 minutes.

3.  Add long beans and carrots. Toss well to mix evenly.

4.  Add water and seasoning and bring to the boil over high heat.

5.  Keep stirring until the water is almost dried up.

6.  Remove from heat and leave to cool. 

Instructions to make the dumpling

1.  Peel the sweet potatoes and cut into small pieces.

2.   Steam over high heat over boiling water until soft and tender.

3.  Mash into a smooth paste while still very hot. Set aside.

4.  In a mixer, add glutinous flour, tapioca flour and sweet potatoes.

5.  Add boiling water and cooking oil. Mix until a dough is formed. Knead until smooth.

6.  Flatten dough with a rolling pin and use a Chinese rice bowl to cut circles from the rolled out dough. Cover the dough with a wet cloth.

7.  Spoon 1 tbsp of filling onto the cut-out circle of dough and wrap into a semi-circle. Seal the edges.

8.  Bring both ends of the semi-circle together and pinched the tips to form a pouch-shaped.

9.  Place onto a greased steaming tray and steam over boiling water at high heat for about 8 minutes. 

10. Brush oil over the steamed dumplings immediately upon removing from the steamer. 
11.  Ready to serve.

 Pretty little dumplings

Long Bean Rice 长豆饭

Long Bean Rice 长豆饭

Ingredients

250g rice, washed and drained
300g long beans, cut into tiny pieces
160g pork, cut into cubes
50g dried scallops
3 pieces dried mushrooms
3 tbsp cooking oil
450ml water
2 tbsp oyster sauce
1 tsp salt

Cut long beans into small pieces

Rice - washed and drained

Pork - cut into cubes

Dried scallops, soaked and shredded  into pieces

Dried mushrooms - soaked and cut into cubes

Long beans - stir-fried in hot oil for 2 minutes

Instructions

1.  Wash the rice and drain them in a colander
2.  Heat wok, add in 1 tbsp oil and stir-fry the long beans at high heat for 2 minutes. Remove and set aside.
3.  In the same wok, add 2 tbsp cooking oil.
4.  Saute the minced garlic until fragrant.
5.  Add mushrooms and fry for 2 minutes, then add in the pork cubes and fry until the colour changes to whitish.
6.  Add the rice and stir-fry to mix all ingredients evenly.
7.  Scoop up the rice mixture and put them into an electric rice cooker.
8.  Add in the oyster sauce, shredded scallops, salt and water. Stir to mix well.
9.  Switch on the electricity and let it auto-cook on its own until the water is almost dry. 
10.Then add in the long beans into the nearly cooked rice and let it auto-cook until done.

Well-blended flavours all in one pot