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Ingredients
- Yam - 600 grams
- Tapioca flour - 300 grams
- Cooking oil - 1tablespoon
- Pinch of salt
- Hot Water to make tapioca
flour dough
- Fish sauce - 1 tablespoon
- Salt and pepper to taste
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Filing
- Firm Bean curd (shredded) - 2
pieces
- Pork (shredded) - 300 grams
- Bamboo shoot (shredded) - 300
grams
- Dried mushrooms (soaked and
shredded) - 8 pieces
- Dried cuttlefish (shredded) -
50 grams
- Garlic (shopped) - 1
tablespoon
- Small onions 9Chopped) - 1
tablespoon
Method
- Remove skin and cut yam into
pieces. Steam until soft and smashed into paste.
- Mix tapioca flour, oil, salt
and water and make into dough. Divide into about 30 small pieces
and set aside.
- Heat 2 tablespoons of cooking
oil , stir fry garlic and small onions to fragrant then add in
all filling ingredients, fish salt, salt and pepper continue to
stir fry until aromatic and cooked.
- Roll small dough into thin
sheets, wrap with fillings and seal up. Arrange on a steaming
plate and steam with high heat for 5 minutes. Brush with thin
coat of cooked oil and serve.
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