Fu Qing Sweet Potato Dumplings

Fu Qing Sweet Potato Dumpling
Ingredients (make 20-24 pieces)

Wrapper

·                     300 gm sweet potato-cleaned, peeled and cut into pieces

·                     120 gm tapioca starch + additional 30 gm tapioca starch for dusting

·                     50 gm wheat starch

·                     1/2 tbsp lard/vegetable shortening/vegetable oil

·                     a pinch of salt

·                     1 tsp icing sugar (optional-depend on the sweetness of your sweet potato)

·                     1 tbsp vegetable oil- for brushing after steaming

Fillings

·                     250 gm mince meat-chicken/pork

·                     4 stalks of spring onion-finely chopped

·                     1 tbsp preserved sweet turnip/radish (Chai Po)-optional

·                     1 tsp of finely chopped fresh ginger

·                     1 tbsp shaoxing wine

·                     1 tbsp light soya sauce

·                     1/2 tbsp sesame oil

·                     1/2 tbsp dark soya sauce

·                     1 tsp of sugar

·                     1 egg-only use the egg white

·                     1 tsp of corn flour

1.                   Mix all the filling ingredients in a bowl and let it marinate over night.

2.                   Next day, place the sweet potato into a pot, top up with water to cover them, boil for 15-20mins till soft. Use a fork to poke the potato, you should be able to poke through easily all the way through.

3.                   While the sweet potato is boiling, in a mixing bowl seive 120gm tapioca starch and 50gm wheat starch. Add in the vegetable oil/lard/vegetable shortening , icing sugar and salt.

4.                   Once the sweet potato is cook, drain immediately and add them into the tapioca, wheat starch mixture. Use a fork to mix and mesh the sweet potato with the starch. Continue to mix well. Once the dough is slightly workable with your hand, knead to combine well. If it's too sticky, dust with some additional tapioca starch so that it's workable. The dough should feel soft but not mushy. Let it rest for 15minutes or so covered with a damp towel.

5.                   Divide the dough to 20-24 portions. Roll with your hand each of them into a small ball. Press using your palm to form a circular shape wrapper, about 4mm thickness. Scoop about 1 tbsp of filling onto it, wrap like you would as wrapping pao. Repeat until done.

6.                   Prepare bamboo steamer, let it steam for 10-15minutes on high heat until cook. Remove from heat, brush the dumpling with some vegetable oil, this will ensure the skin will stay soft and glistening.

7.                   Garnish with some black sesame seed. Served with some soya sauce mixed with pickled ginger.