Soon Kueh (Bamboo Shoot Dumpling)

Remove turnip skin

Cut turnip into thin slices

Cut sliced turnip into fine strips

Soak dried shiitake mushrooms in hot water until soft and save the water

Cut into thin slices

Wash dried prawns, drained and cut into small pieces

Mix sugar with light soya sauce, salt and white pepper in a bowl (adjust to taste)

Rinse and drain bamboo shoot and cut into thin strips

Add 8 cloves of chopped garlic in a hot wok and stir fry briefly

Add dried prawns

Add mushrooms and stir fry.

Add water used to soak mushroom

Add sliced bamboo shoot, followed by turnip

Mix all the ingredients well and add the sauce mixture

Add mushroom water if it’s too dry

Keep stirring until turnip and bamboo shoot turn soft

Transfer cooked filling into a container and set aside

Add rice flour into a mixing bowl

Add tapioca flour and salt

Mix dry ingredients well

Slowly pour the hot boiling water into the mixing bowl

Using a dough hook, mix at low speed until all come together

Add vegetable oil and mix at low speed (Add addtional tapioca flour if necessary)

Dough is ready when it’s smooth and doesn’t stick to the bowl

Continue kneading on a rolling board and set aside to rest for at least an hour

Cut dough into small sizes of 35g and roll each piece flat (Use tapioca flour for dusting)

Cut dough with a 12 cm round cutter

Put about 2 Tbsp of cooked filling at the centre of the cut dough

Fold and seal the edge by pinching the sides together

Arrange soon kueh in a steamer lined with parchment paper

Ensure the water is boiling before steaming the soon kueh

Steam for 10 mins

Remove from steamer and lightly brush soon kueh with vegetable oil