Soon Kueh (笋馃)

Dough skin:-
145g wheat starch
80g tapioca flour
40g rice flour
400ml water
3tbsp shallots oil
1/2 tsp salt
1 tsp sugar

Filling:
2 turnip (shredded)
6 dried mushroom (soaked & sliced)
50g dried shrimps (socked & chopped)
some chopped garlic

Seasoning:
1 tsp soy sauce
1 tsp salt
1/2 tsp pepper
1 tsp chicken stock granules

Method:-
1) Heat oil, fry chopped garlic until frgrant, add dried shrimps and continue to fry until fragrant.

2) Add mushroom, turnip and carrot fry for a while, add in seasoning and little of bit water, lower the heat and seammer for about 15 minutes or until the turnip is soft. Dish out and let it cool before wrapping.

3) Dough: mix all flour and salt together. Pour the boiling water into the flour and using chopstick to stir well and cover for 10 mins (because the dough is hot).

4) Add in oil and knead to form a smooth dough.
Divide the dough into small portion.
Roll out each portions to a thin round and wrap with fillings, fold over and seal edges.

5) Place on a greased tray and steam on high heat for 8 minutes. Brush some shallots oil on the translucent skin while hot to avoid it to stick together.