Vegetarian Chang (Bamboo Dumplings)

Ingredients

1 kg glutinous rice (soaked for 2 hours)
1 packet bamboo leaves (11cm size) - boiled for an hour/soaked overnight/washed.
Dumplings string.

Method : Fry rice with 3tbsp oil, 2tsp salt, 1tbsp dark soya sauce, 4tbsp light soya sauce, 1tbsp sugar
               1tbsp veg osyter sauce, 2tbsp water, 1tsp pepper, 2tsp five spice powder. (mix all the
                seasoning into a bowl, add into the rice while frying)

Fillings

26pcs of med size mushroom (soaked)
Marinade overnight with 1tbsp of sesame oil, 3 tbsp soya sauce, 2 tbsp oyster sauce, 1tbsp brown sugar.
Fry together with 1tsp pepper, 1 1/2tsp five spice powder, 1tsp dark soya sauce.

60pcs chestnuts - soaked for 1 hour. Boiled with 1/2 tsp salt & 1 tsp sugar till soft.

150gm white kidney bean (mei dao) - soaked for 1 hour. Boiled with 1/2 tsp of salt & 1tsp of  brown sugar.

Method

Shape the bamboo leaves into triangle. Spoon in 1tbsp of rice, add in the the fillings, top with 1tbsp of rice, hold and wrap it tightly and tie with the string.
Make approximately 25 pcs.

Boil with 1 1/2 tbsp salt for 2 1/2 hours.

Crystal Bun

Crystal Bun/Dumpling

Fillings

2kg sengkuang (turnips) - shredded
1 large carrot                 - shredded
100gm dried prawns      - finely chopped
1/2 bowl fried onions    - (to mix when cooked)
5-6 cloves garlic            - minced
5-6 tbsp oil
Seasoning :1tbsp salt/3 tbsp molasses sugar/2tbsp fish sauce/1tsp pepper

Method : Heat up the oil, fried the dried prawns, add in minced garlic, add the sengkuang & carrot.
               Add lastly add in the seasoning.

Skin

350gm wheat starch (tang mien flour)
150gm tapioca flour
1tbsp oil
1300 ml boiling water

Method : Add oil & bring water to boil. Slowly add the boiling water to the mix flour with a wooden
               spatula into a dough. To make dough smooth, take a small amount and rub with palm on a
               table surface, repeat till all is done. Divide and cut dough into small pieces (about 90 pieces)
               roll into thin round pastry, wrap with 1spoon of fillings and seal into a bun. Arrange in a
               steaming tray, put a drop of oil into each bun and steam for 6-7 mins with medium heat.