Purple Yam Dumplings

These chewy steamed purple yam dumplings made with steamed purple yam and tapioca starch wrapper then stuffed with minced chicken and jicama. Then served with spicy chilli sauce.

Purple Yam Dumplings

Ingredients

Wrapper

• 500g purple yam, steamed or boiled
• 300g tapioca starch
• 100g rice flour
• 1 tablespoon vegetable oil
• a pinch of salt

Filling

• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 250g minced chicken
• 100g dried shrimp
• 500g jicama, peeled and cut into matchsticks
• 1 carrot, peeled and shredded
• 1 stalk green onion, chopped
• salt and pepper to taste

Direction

1. Make the filling: Heat the oil in a wok or pan over medium-high heat. Add garlic, stir quickly, then add ground chicken and dried shrimp. Cook and breaking up the chicken as you go, until chicken changes color.
2. Add jicama and shredded carrot, cook for about 3 minutes or until vegetables slightly wilted but still crisp. Stir in chopped green onion, and season with salt and pepper. Stir quickly until well combined, then turn off the heat. Set aside.
3. Make the wrapper: grated the cooked yam with a potato ricer, or mashed them with a fork until smooth and no chunk left. Gradually add the tapioca starch until it becomes smooth and pliable dough. Wrap the dough with plastic wrap and let it rest for at least 30 minutes.
4. Divide the dough into 28 to 30 equal size balls. Lightly dust the work surface and rolling pin with a little bit of tapioca flour. Roll the dough balls into 1/8 inch thickness.
5. Cook the dumpling: Place about 1-2 tablespoons of filling in the middle of the wrapper. Close the wrapper into a half-round shape and pinch the edge. Steamed the dumplings for 20 to 25 minutes, served warm with chili sauce.