Soon Kuey

Ingredients A

(makes 15-18 for this size)

100 g Rice flour

50 g Tapioca flour

50 g Plain flour

50 ml oil

300 ml Hot water

Ingredients B

(fillings)

500 g Turnips (shredded)

4 chinese mushrooms soaked and shred

1/2 tsp dark soya sauce

1 tbsp mushroom sauce

1/2 tsp pepper

250 ml water

Method

1. Heat oil in a pan, fry mushroom for 2-3 minutes. Add shredded turnips.

2. Add in the seasonings and stir fry over small heat till dry.

3. Remove and leave it aside cool completely.

4. In a mixing bowl, add in the flour.

5. Add oil into the hot water and pour it into the flour mixture.

6. Stir quickly with a wooden spoon, cover the bowl and leave for 10 minutes.

7. Removed and knead into a smooth dough. Divide the dough into 10 portions.

8. Flatten each ball into a thin layer, cut into round, wrapped fillings and seals by picking the sides.

9. Put into a greased steaming tray and steam for 15 minutes. Remove and brush with some oil alternatively sesame oil.

10. Serve hot with sweet dark sauce or chilli sauce.