Petitchef

Steamed radish dumplings/loh pat pan

Appetizer
3 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 3
2 cups Daikon radish

1 shallot, thinly sliced

2 tablespoons. dried shrimps, washed and soaked in water

1 tablespoon. soy sauce

salt and pepper to taste

oil for frying

banana leaves or lemon leaves


Skin:

2¼ cups glutinous rice flour

¾ cup rice flour

1¼ cups warm water

1 tablespoon. shortening

Preparation

  • Peeled and shred turnips. Add a pinch of salt 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.
  • Heat some oil in pan and fry shallots and dried shrimps till fragrant. Add radish, follow by soy sauce.
  • Cook for another 10 minutes till radish is soft. Add some water if mixture gets dry. Season to taste. Remove from heat and set aside.
  • In a large bowl sift the dry ingredients and add warm water. Stir to mix and add lard. Knead to a smooth dough and roll out to a thick rope. Cut into 12 pieces.
  • Put some oil in your hand (this will prevent dough from sticking). Put a piece of cut dough in the palm of your hand and flatten the it into a circle.
  • Place some filling in the center of the dough and fold in half. Pinch the dough to seal and crimp at edges. Place on oiled leaves. Steam for 15-20 minutes over high heat. Serve warm.

Photos

Steamed Radish Dumplings/Loh Pat Pan, photo 1Steamed Radish Dumplings/Loh Pat Pan, photo 2Steamed Radish Dumplings/Loh Pat Pan, photo 3Steamed Radish Dumplings/Loh Pat Pan, photo 4




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