Soon Kueh

Filling:

Ingredient A:
4 garlic (chopped)
4 onion (chopped)
50g dried shrimps (soaked in water to soften, chopped)
4 mushrooms (soft in water to soften, shred)
500g turnip (peeled, shred)

Ingredient B: (mixed all)
½ tsp black soy sauce
1 tbsp oyster sauce
half cube chicken stock cubes
½ tsp pepper
250ml water

Skin:

Ingredient A:
Water: 200g
Salt: ½ tsp
Onion oil: 2 tbsp

Ingredient B: (sifted)
100g rice flour
75g tapioca flour

* reserve ½ bowl onion oil  *
Method:

Fillings:

1. Heat oil in wok, add chopped garlic, onion, dried shrimp and fry over medium heat till fragrant.
2. Add mushrooms and turnip.
3. Add in all the ingredient B (seasoning) and stir fry over small heat till dry.
4. Remove and leave it aside to cool completely.

Skin:

1. In a mixing bowl, add sifted rice flour and tapioca flour.
2. Boiled ingredient A and then add into the mixed flour.
3. Stir quickly with wooden spoon, cover the bowl and place for 10 minutes.
4. Remove and knead into a smooth dough. Divided the dough into 10 portions.
5. Flatten each ball into a thin layer, cut into round, wrapped fillings and seal by picking up the sides.
6. Put into the greased steamer tray and steam for 15 minutes, remove and brush with onion oil.
7. Serve hot with sweet dark soy sauce sauce or chilli sauce.