Chicken filled steamed dumplings made with Tapioca.
500 gms chicken minced
2 cups tapioca pearls
2 tbsp garlic, finally chopped
2 tbsp coriander, finely chopped
1 tsp white pepper powder
1 medium onion finely chopped
½ cup mushrooms, finely chopped
1 tbsp oyster sauce
2 tbsp soy sauce
3 tbsp spring onions, chopped
salt to taste
1 tbsp oil
Prepare the chicken stuffing by stir frying chicken with garlic, oyster sauce, soy sauce, white pepper powder, onion, spring onions, mushrooms and coriander. Add salt to taste.
Make sure the mixture is a bit sticky, so it hold its shape when forming a ball later on. Let it cool down.
(Tip: the stuffing for this recipe can also be made using tofu as an alternate to chicken)
Add hot water to tapioca slowly in parts until it forms a sticky mixture. Mix well with hand. If the water is too hot use gloves. Let it cool and rest for 15 mins.
Now take some tapioca paste in your hand and press it flat in the palm. Put a spoonful of chicken mixture in the middle and wrap it close forming a ball. Continue this until you make all balls. If it sticks to your hands, wet your hands a little.
Keep these balls in a steamer or bamboo steamer and steam for about 8 minutes. Cook them until the balls looks translucent.
(Tip: Lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.)
Serve hot with spicy red sauce, cabbage, cilantro and red chillies.