Steamed Turnip Dumplings/Soon Kueh/Loh Pat Pan

This is a classic snack that is sold in the wet markets in Malaysia. It goes by many names like "loh pat pan" in hakka dialect or "soon kueh" in hokkien. The only difference is the latter has bamboo shoots, or "soon" in Peranakan as an added ingredient. This is one of my favorite food growing up in Malaysia, it brings back sweet childhood memories.
Ingredients: (inspired and adapted by rose kitchen)
Dough recipe: 300 gms rice flour; 100 gm tapioca starch, extra for dusting, 1 tsp. salt; 600 ml. boiling water; 2 Tbsp. oil
Stuffing recipe: 50 gm dried shrimps (rinse and soak in little water to soften); 50 gm dried mushroom (soaked to soften, cut into thin strips); 1-2 lbs of jicama (sliced and cut into thin strips); 1 Tbsp. sugar; 3-4 Tbsp. light soy sauce; 1 tsp. oyster sauce; 2-3 cloves garlic; ground white pepper to taste; 2-3 bamboo shoots (cut into strips if used) enough oil for frying
Presentation: banana or pandan leaves if available
Method:
1. Add a pinch of salt to the jicama, and let it sit for about 15 minutes. Squeezed out excess water. Pound dried shrimps finely in a mortar and pestle (or use food processor). If using banana leaves, cut into 4 x 3 inch shapes. Brush leaves lightly with some oil.

2. Heat some oil in pan and fry shallots and dried shrimps till fragrant. Add jicama and the rest of the vegetables, stir to mix well, then add the seasonings. Continue to fry until ingredients are well mixed and cooked through. Add some water if mixture gets dry. Season to taste. Remove from heat and set aside.

3. To make the dough: In a large bowl add the 2 types of flours, salt and mix well. Drizzle with the boiled water, and stir to mix quickly, let it sit for a few minutes to cool. Next, add in oil and knead to mix thoroughly. and add boiling water. Continue to knead until there is no more lump and texture is smooth, dust with some tapioca starch if it gets too sticky. Cover the dough and let it sit for 10-15 minutes.
4. To make dumplings: roll out dough, and dust with tapioca starch if sticky. Continue to roll on a floured board until smooth. Cut into log and cut into equal portions. Roll a portion into a ball, flatten and dust a bit tapioca starch on top and gently roll the middle part gently and move the edges with less pressure.
5. Fill the dumpling skin with a spoonful of mixture, press to seal and flute the edges if you like. Do the same with the rest of the dough. Heat a steamer with water. Place dumplings on banana/pandan leaves if used and space them an inch apart on the steaming tray. Brush top of dumplings with some cooking oil. Steam over fast boiling water until cooked for 10 minutes. Remove carefully on to serving dish.

6. Serve piping hot with chili sauce.
Tips: you can also pan fried the dumplings with some oil until crispy brown for a different taste and texture.
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