Hakka dumpling, or also known as Hakka Choi Guo is what I would like to share with you today. I have shared how to make crystal dumpling before, although both are dumplings and equally yummy, the ingredients used and steps in making the wrappers are totally different. When making crystal dumpling, wheat flour is the main ingredient to make the dough, while in making this Hakka dumpling, rice flour is the main ingredient.

Here’s the ingredients to make the wrapper for Hakka dumpling:

500g rice flour (sifted)

100g glutinous rice flour (sifted)

250g corn flour/tapioca flour

1.5L water

Ingredient for mixture:

80g corn flour/tapioca flour, 150ml water, 1/2 tsp salt

Ok, here’s the ingredients to make the filling:

500g sweet turnip, shredded

200g minced pork

100g dried shrimp, soaked and minced

3 nos shallot, shredded

2 tsp sugar

1/2 tsp pepper

1 tsp sesame oil

enough salt to taste

Got all the ingredients in hand? Ready? Let’s get started!

Making the dumpling:

1) Add 1.5l water in a cooking wok/pan, bring to a boil, now add in mixture gently, stir well.

2) Add in rice flour and glutinous rice flour slowly and stirring constantly till it forms a dough. Remove from heat, rest covered for 3 minutes.

3) Add in 250g corn/tapioca flour and 2 tbsp cooking oil into the hot dough. Knead until smooth. Keep aside, rest for 1/2 hour.

4) Meanwhile, heat up 3 tbsp oil in a pan, add shallots fry till fragrant, then add dried shrimp, minced pork and shredded sweet turnip, stir fry till mix well.

5) Add in sugar, pepper, sesame oil and salt, stir well, remove from heat, set aside to cool.

6) Divide the dough into 25 – 30 portions.

7) place 1 piece of dough on palm, flatten it

put 1 tbsp filling in the center of the dough, gather up the edges to seal the filling inside, form a dumpling shape. Repeat

9) Blanch  banana leaf into boiling water until soft. Dish up  and drain well, line and grease on a steming pan. Arrange the dumplings on the greased banana leaf. Steam over high heat for 15 minutes.

10) Remove from heat, use a fan to cool them down until shiny. Serve great with chillies sauce.

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