Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Yip Jai (Steamed Dumplings)
12 ti leaves for wrapping
Oil
Dough
2 pounds sweet rice flour
3 1/3 cups water
Filling (Sweet)
2 cups grated fresh coconut
1 cup chopped peanuts
Filling (Salty)
2 cups chopped char siu
1 cup shredded jicama
4 stalks green onion, chopped
Salt and pepper to taste
Mix flour with water in a large bowl. Mix and knead until dough is workable. Wash ti leaves and cut out the tough vein back. Cut leaves into 2 x 5-inch pieces. Oil with vegetable oil on both sides. Set aside.
Make filling of choice.
Take a piece of dough the size of a golf ball. Roll and flatten this in your hand. Put 2 tablespoons filling in the center. Wrap the ti leaf around outside, leaving the top open. Secure with a wooden pick, if necessary. Place in a greased bamboo steamer. Steam over boiling water for 15 minutes.
Makes approximately 20 dumplings for each pound of flour.
