Taiwanese Chicken-Stuffed Sticky Sweet Potato Dumplings

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READY IN: 1hr 15mins
SERVES: 2-4
YIELD: 12 balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in wok. Stir-fry the chicken pieces until cooked.
  • Add the bamboo shoots and stir-fry for 3-4 minute.
  • Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.
  • Place the sweet potato in a dish and cover with cling wrap. Microwave for approximately 10 min on med-high, or until soft and cooked through. Allow to cool so that it's still soft but won't burn your fingers. Peel the skin off.
  • Tip the flour out onto the workbench. Knead the flour and the sweet potato until it's not sticking to your hands anymore, is a light orange and has texture like playdough.
  • Coat your hands in wheat flour. Take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
  • Place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. Shape into a ball.
  • Repeat until there is no more dough/filling left.
  • Line a steamer with baking paper and dust lightly with wheat flour.
  • Place the balls in, about 1 inch apart to allow for spreading.
  • Steam for 15-20 minute.
  • Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.
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