This time I made the jicama filling. I prepare dough by cooking it on stove. And the result is pliable dough and not easy to tears. I found other method by mixing the hot water is too easy to break or tears.
180 gr rice flour
25 gr tapioca flour + 50 gr
1/4 teaspoon salt
450 ml water + 200 ml
Mix all dough ingredients except additional 50 gr tapioca and 200 ml water. Cook on medium heat on medium stock pot or wok until mixture start to thicken, then turn to low heat.
Keep stirring, this point add additional 200 ml water a little at a time. Cook until the dough translucent.
Transfer to a big bowl add the 50 gr tapioca, mix. If the dough still sticky, add more tapioca. Just be careful do not adding to much tapioca that can make dough too chewy.
Use a tortillas press to make thin dough. Place a tablespoon of cooked filling in the center of the dough. Fold it into half and gather the outer edge of the circle to form pleats, then pinch the edges together. Do the same for the rest of the dough pieces.
Place dumplings in a greased bamboo basket. Steam over rapid boiling water for 12-15 minutes. Glaze with garlic oil after steaming.
200 gr jicama, julienned
2 tablespoons oil
1 tablespoon garlic oil
50 gr dried shrimp, chopped
1 tablespoon sugar
salt and white pepper to taste
Saute the dried shrimp with oil until fragrant. Stir in Jicama, sugar, salt and pepper cook until translucent. Add garlic oil stir to mix. Make sure to cook all the moisture up. The filling that too wet can ruin the wrapper.
50gr chili paste ( I use Sambal cap jempol )
250 ml water
25 gr sugar
2 tablespoon vinegar
1 teaspoon salt
1 clove garlic, grated
Stir in all ingredients in a bowl and mix well.