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Radish Dumplings 萝卜板

Thursday, April 2, 2009




There’s not a trace of radish in this dumpling. Why call it so? The shape…
This dumpling is shaped like a radish.

I first tasted this from a kuih hawker at Dataran Sunway. No where else I’ve seen this. And I got this local delights cookbook from Popular Book Store, and to my surprise, the recipe’s in it! OMG, I just can’t wait to try this out.

The cookbook’s proportion of ingredients is …. Incorrect. I had to adjust some. I had to add almost 70% extra water, if not the dough will remain as crumbs. Yeah, that bad!
And the amount of dried shrimps stated in the recipe scared the hell outta me when I weighed it. I only used 20% of it. Sometimes, it’s really frustrating when the recipe’s not all that accurate. If one has no experience in eating it or seeing it b4, one can never make it based on that recipe. I’ve corrected it, no worries, this one is accurate.

To make 24 pcs of radish dumplings:-

U need 24 pcs of cut up banana leaves (app 5cm X 10cm)
some oil for coating the dumplings and .......

Filling1 kg jicama/sweet turnip/sengkuang, peeled, cut into toothpick length and thickness. (or u can use a coarse grater, but this method will make the jicama wet, just squeeze some of the juices out)40gm dried shrimps, soaked, drained, chopped
1 shallot, chopped finely
1tsp salt, or more (How much salt depends on how salty the dried shrimps are)
2 Tbsp oil

Heat wok, put in oil. Saute shallots until fragrant and put in chopped dried shrimps. Continue to fry until very fragrant, put in salt. Mix well. Put in jicama. Continue to cook until jicama softens and turns translucent. Taste, if not salty enough, add more salt. It should be slightly oversalted. Dish up and cool. If there are juices, drain it. Shape cooled jicama into 24 oblong pieces by lightly squeezing them in palms.



Dough:
450gm glutinous rice flour
75gm all purpose flour
350ml hot water
2 Tbsp cooking oil

Just knead everything together until dough is smooth. Leae to rest for 30 minutes. Divide dough into 24 pcs, abt 36 gms each.


Assembly:
1. Take one pc of dough, flatten it. Put in one pc of shaped jicama filling. Seal up and shape into a radish.



2. Lightly coat each dumpling with oil and place each pc of dumpling onto a piece of cut up banana leaf. Steam on medium heat for 10 minutes.




All ready to be chowed down!!





3 lovely notes:

Anonymous,  June 5, 2009 at 2:49 AM  

Hey Wan Yee,
Only get to eat this when am back at hometown, like it alot. Just wondering if i want to make it vegetarian but still want to maintain the 'fragrant', anything that i can use to replace the dried shrimp..?
Thx thx!
Yen Cher

wendyywy June 7, 2009 at 12:33 AM  

Duh!!! Vegetarian.... sorry dunno woh!
I do not know much abt chinese vegetarian subtitutes.

U turned vegetarian? Since when?

cheryl June 20, 2009 at 12:50 PM  

no la, didn't turn into one...
thought can also offer to friends that are vegetarian ma...

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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