Culture Street

Food

Crystal Skin Yam Bean Purses

On June 13, 2014

Makes about 20 dumplings

Most people will find the textures and flavours in this recipe unfamiliar territory in a dumpling. Between a slightly chewy translucent skin, the crunch and sweetness of yam bean, and the robust pungency of shiitake mushrooms and dried shrimp is an intriguing dumpling experience.

Filling
½ cup shiitake mushrooms*
? cup dried shrimp*
2–3 tablespoons vegetable oil
2 cloves garlic, peeled, finely chopped
3 cups (285g) yam bean*, peeled and
cut into 2cm long matchsticks or
coarsely grated
1 large carrot, peeled, coarsely grated
4–5 spring onions, chopped
1 cup lightly packed chopped coriander,
including stalks
3 teaspoons oyster sauce
¼–½ teaspoon fish sauce
½ teaspoon caster sugar
? teaspoon ground white pepper

Garlic Oil
¼ cup (60ml) vegetable oil
1 clove garlic, peeled, chopped

Crystal Dumpling Skins
215g wheat starch OR wheaten
cornflour
20g potato starch*
90g tapioca starch/flour*
350ml boiling water

Chinese chilli oil OR Asian-style garlic
chilli sauce for dipping*
*Available from Asian grocers

Special Equipment: dumpling roller (from Asian grocer) OR a 2cm x
20cm piece of dowel + large bamboo steamer

To make the filling, place the dried shiitake in a bowl and cover with freshly boiled
water for 20 minutes OR until completely softened. Drain and finely slice. Soak the
dried shrimp in hot water for 20 minutes, then squeeze to remove excess moisture
and finely chop.

Heat the oil and garlic in a large non-stick frypan OR wok over high heat until the
garlic develops some colour around the edges. Add the shrimp and shiitake and stirfry
until the shrimp begins to turn golden and pop. Add the yam bean and carrot and
stir-fry for another minute, then add the spring onions, coriander, oyster sauce, fish
sauce, sugar and white pepper. Mix and taste, then balance with more fish sauce
and sugar if required. Set aside to cool.

To make the garlic oil for basting, combine the oil and garlic in a small saucepan
over medium heat and cook until the garlic is golden. Remove from the heat as soon
as the garlic begins to colour or the residual heat might burn it. Set aside to cool.

To make the dumpling skins, combine the starches in a large bowl. Add 350ml of
freshly boiled water and stir with a fork or chopsticks to form a dough. Once the
dough is cool enough to handle, tip the mixture onto a clean benchtop and knead
until smooth and pliable. Roll the dough into a fat cylinder, 3–4cm in diameter. Cut
the cylinder in half and cover with cling wrap.

Slice each cylinder into 8–10 equal pieces. Squash each disc flat with the palm
of your hand, then keep them covered in cling wrap while working with one disc
at a time. Using a dumpling rolling pin, roll inwards only from the outer edge of
each disc to the centre to maintain an even circle. If the dough is sticking to the
benchtop, dust a tiny amount of wheat starch over the bench and if sticking to your
hands rub some vegetable oil onto them. Roll skins until 2mm thick and stuff with a
dessertspoon full of yam bean mixture, then fold in half and pinch to seal well. Crimp
with a pretty edge if you are able or leave as is. This dough is quite pliable so even if
you overstuff it slightly it’s not likely to burst.

To steam the purses, line a large bamboo steamer with baking paper pierced with
a few holes and brush generously with the garlic oil. Arrange the dumplings with a
1–2cm space between each one. Brush the tops of the dumplings with the garlic oil
and steam over high heat for 10–15 minutes. Traditionally these dumplings are eaten
plain or served with Chinese chilli oil or an Asian-style garlic chilli sauce.

Recipe and images from Same Same But Different by Poh Ling Yeow

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