Steamed radish dumplings/loh pat pan

Ingredients

• 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

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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.