Teochew peach-shaped dumplings (puen kueh)

Ingredients

Skin A:

• 250 g rice flour
• 150 g tapioca flour
• 1 tsp salt

Skin B:

• 450 ml boiling water

Skin C:

• 3 tbsp fried shallot oil

Filling D:

• 300 g glutinous rice, soaked overnight and drained
• 150 ml water
• 3 tbsp fried shallot oil
• 1 tsp chicken granules
• 1/2 tsp salt
• 3 tbsp oil
• 1 tbsp chopped garlic and shallots
• 60 g dried prawns, soaked
• 5 dried mushrooms, soaked and diced

Filling E:

• 50 g peanuts, boiled until soft, drained
• 1 tsp chicken stock granules
• 1/2 tsp pepper