Teochew Peach Kuih With Yam Bean Filling 潮州红桃粿 (沙葛馅料)

Make Yam Bean Filling:

First remove skin of turnip. Cut into big chunks and shred into thin strips.

Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.

Then shred finely the carrot.

Mince soaked dried prawns and dice soaked dried mushrooms.

Cut or mince meat into small pieces.

In a wok, add 3 tbsp cooking oil over medium low fire. Add in sliced shallots and fry till aromatic. Then add in roughly chopped dried shrimp and fry till golden brown and popping. Then add diced mushrooms. Continue to fry to mix well. Then add in cubed meat. Fry till meat turns white and cooked.

Next add in seasonings. Stir to mix well. Then add in shredded yam bean followed by carrot.Continue to stir fry till the vegetables softened and well mixed. And we are done with the yam bean filling. Remove from wok and leave to cool.

Make Dough Skin:

Prepare all the ingredients needed to make the skin.

Prepare shallot oil. This is to enhance the flavour of the skin. First slice thinly some shallots, fry in hot oil till golden brown in colour. Drain and set aside the fragrant oil.

To make the dough skin, we need very hot boiling water. So first, boil water in a pan. Then pour 600ml boiling water into a measuring cup. Add a drop or two of red colouring into the hot water to get the red colour you desire. Stir to mix well.

In a large mixing bowl, sieve in the rice flour, glutinous rice flour and tapioca flour. Give it a quick mix to combine. Then gradually add in the hot water, mixing with a wooden spatula at the same time. The half cooked dough will slowly come together. Cover with a lid and allow dough to rest for about 10 to 20 minutes.

When the dough is cool enough to handle, sprinkle flour and briefly knead the dough till it comes together. Flatten the dough, add the shallot oil and continue to knead with your hand until you get a smooth elastic dough. Roll the smooth dough into a log.

Making Peach Shaped Dumplings:

Divide the dough into about 30-50 grams each. Flatten the dough skin to ¼ cm thickness. Then, spoon about 2 tbsp of yam bean filling in the middle. Carefully wrap up and seal any openings. Roll into an oblong shape. Dust the mould with some tapioca starch. Shake out any excess. Place it in the mould and press gently to let it take the mould's shape. Knock on the edge to release the kuih. Repeat till all the skin or filling is used up.

Cut banana leaf in the shape of peach. Brush with a bit of oil. Place the ready made peach shaped dumplings on the banana leaf and arrange on the steaming tray. Place into a steamer and steam over high heat for 10 minutes.

When done, off the heat and brush the dumplings with a little shallot oil while they are still hot. Remove from wok. They can be served warmed or at room temperature.

You can also pan fry them before serving. Pan fry with a bit of oil on the pan till golden brown and serve hot. Enjoy with freshly brewed hot Chinese tea.