Crystal Dumplings

Name: Crystal Dumplings
Yield: Makes about 12 dumplings
Cuisine: China
Ingredients: 200 g/7 oz/1¾ cups sweet potato flour; 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp sesame oil; 5 ml/1 tsp sugar; 5 ml/1 tsp chilli bean paste; 5 ml/1 tsp ground black pepper; 200 ml/7 fl oz/scant 1 cup water; 45 ml/3 tbsp dark soy sauce; 15 ml/1 tbsp ginger purée; 45 ml/3 tbsp vegetable oil; 3 garlic cloves, crushed; 30 ml/2 tbsp dark soy sauce; 30 ml/2 tbsp oyster sauce; 400 ml/14 fl oz/1⅔ cups water; 30 ml/2 tbsp vegetable oil; 115 g/4 oz/1 cup tapioca flour; 400 g/14 oz can bamboo shoots, drained

Preparation info

Makes about
12
dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

A much-loved street food, these dumplings are often sold by vendors carrying their wares in two baskets slung either side of a long bamboo pole. Called chui kuay (water dumplings) by the Swatow-speaking Shantou people on account of their translucent skins, they are especially delicious with a sweet soy sauce and chilli dip.

Ingredients

200 g/7 oz/1¾ cups sweet potato flour
400

Asia
China
Starter

Method

Put the sweet potato flour in a non-stick pan. Add the water and oil and cook over low heat, stirring occasionally, until thick. Remove from the heat and leave to cool for 15 minutes.
Meanwhile, shred the bamboo shoots for the fi