Jicama Dumplings

Name: Jicama Dumplings
Yield: Makes 10 dumplings
Cuisine: China
Ingredients: 45 ml/3 tbsp groundnut/peanut oil; 2 garlic cloves, crushed; 30 ml/2 tbsp light soy sauce; 5 ml/1 tsp ground black pepper; 90 g/3½ oz/generous ½ cup cornflour/cornstarch; about 250 ml/8 fl oz/1 cup boiling water; 15 ml/1 tbsp vegetable oil sweet soy sauce, to serve; 250 g/9 oz jicama, peeled and thinly sliced into rounds; 25 g/1 oz/2 tbsp dried prawns/shrimp; 75 g/3 oz wheat starch or glutinous rice flour, plus extra for dusting

Preparation info

Makes
10
dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The filling for these dumplings is made with jicama, a root vegetable that resembles a large, sweet turnip with a thin brown skin. It tastes faintly of crunchy water chestnuts and goes well with prawns and soy sauce in these light, steamed dim sum.

Ingredients

75 g/3 oz wheat starch or glutinous rice flour, plus extra for dusting
90 g/

Asia
China
Starter
Pescatarian

Method

To make the filling, slice the jicama rounds into thin strips, then wash and drain well. Soak the dried prawns in warm water for 15 minutes, then crush with a mortar and pestle.
Heat the oil in a wok or heavy pan and fry the garlic for 30 seconds. Add the jicama, soy sauce, pepper, dried prawns and 200