Poh Ling Yeow Instagram – HAKKA STYLE DRIED SHRIMP & DAIKON CRYSTAL SKIN DUMPLINGS | Makes 20
This filling can also be made with yam bean and used in another Hakka (Mum’s side of the family) style dumpling with taro based wrappers or stir fried with taro gnocchi – a dish called Abacus Beads which was the thing that got me across the line in my 1st ever MasterChef audition 🥳. It is rich with umami from the dried shrimp, shiitake & oyster sauce and wrapped in a delightfully chewy dough that goes transparent upon cooling.
Tip: when handling this dough quick gentle pressure when rolling and pinching is the secret to success. If you apply too much pressure, the dough becomes sticky.
FILLING
1/4 cup veg or olive oil
2 cloves garlic, peeled, crushed
2/3 cup dried shrimp soaked in hot water for 20 mins, finely chopped
1/2 cup dried shiitake mushrooms, soaked in hot water for 30 mins, sliced thinly, then roughly chopped
3 cups daikon, peeled, cut into 2-3mm thick x 3cm long matchsticks
1 large carrot, peeled, coursely grated
2-3 Tbs oyster sauce
1 tsp fish sauce
1 tsp sugar
1/4 tsp white pepper
6 spring onions, finely sliced
1 cup light packed chopped coriander (stalks included)
GARLIC OIL
3 cloves garlic, peeled
1/4 cup veg or olive oil
DOUGH
200g wheat starch OR wheaten cornflour
100g tapioca flour
20g potato starch
250ml boiling water (gradually added)
Garlic chilli sauce or sriracha for serving
METHOD PINNED BELOW 👇 IN COMMENTS SECTION
“Dr Dolittle” plate designed & painted by me, thrown & glazed by @graemerichardson67 | Posted on 20/Feb/2025 19:32:33
