Soon Kueh (Steamed Turnip Dumplings)

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Great British Chefs


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150 g rice flour

50 g tapioca flour (starch) + more to dust

1 tbsp groundnut oil

big pinch of unrefined sea salt

300 ml boiling water

500 g turnip (jicama or yam bean, though British turnip can work)

1 small carrot

1 small chilli (optional. I just like chilli, a lot.)

2 cloves garlic

4 tbsp dried shrimps

4 dried shiitake mushrooms

1 tbsp unrefined cane sugar

1-2 tbsp good soy sauce (traditionally fermented)

1/2 tsp white pepper

a drizzle of sesame oil

1 tbsp groundnut oil or lard from happy pigs

fried shallots + fried shallot oil

thick dark sweet soy sauce (can make by mixing equal ratios of good soy sauce to blackstrap molasses)

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