Chinese Jicama Dumplings

Rinse and soak dried shrimps until soft.

Peel and shred or finely julienne yam bean and carrots into about 3-inch long strips.

Drain soaked shrimps and squeeze out water, then chop coarsely.

Heat a little oil in a saucepan and sauté the garlic and shrimp until fragrant.

Stir in both the yam bean and carrots until slightly cooked.

Add in oyster sauce, light soy sauce, sugar, and water.

Stir to coat the vegetables evenly with the sauce mixture.

Lower heat, cover, and simmer. Stir occasionally, checking if more water needs to be added.

Cook until the vegetables are soft and translucent, but still holding their shape (not too mushy).

Season to taste with salt and pepper (optional).

Turn off heat and let the filling cool completely.

Combine wheat starch and tapioca flour in a large, heatproof mixing bowl.

Stir in the hot boiling water until an almost translucent dough forms.

If the dough is too sticky and firm to work by hand, transfer it to a stand mixer fitted with a dough hook to mix and knead.

Once a nice translucent dough is achieved, cover and let it rest.

Add the oil (3 tablespoons) 1 tablespoon at a time, kneading well after each addition until all 3 tablespoons of oil are incorporated.

Remove the dough from the bowl, shape it into a long log, and divide it into 30 to 35 pieces, depending on desired dumpling size.

Prepare the steamer for use.

Lightly oil the base of your steaming tray or line with parchment paper.

Roll out each small ball of dough into a thin circle, about 3 inches in diameter.

Work quickly when rolling out the dough, or cover the rolled skins with a damp cloth to prevent them from drying and becoming brittle.

Spoon about 1 tablespoon of the cooled jicama filling into the center of each dough skin.

Bring the two ends of the dough together, pleat, and pinch to seal the dumpling.

Arrange the prepared dumplings onto the well-oiled or parchment-lined steaming tray and steam until the skin is translucent.

Serve the dumplings warm with chili sauce.

Uncooked dumplings can be stored in the freezer.

To cook frozen dumplings, place them directly into the steamer and steam until translucent.