Dim Sum: Fried Yam Puff

Yam Taro Puff (This recipe makes 24 pieces)

Either
Ingredient: (for filling) - sweet300gm of Red bean paste

OR

Ingredient: (for filling) - savoury
100 gm yellow onion (chopped)
100 gm char siew (cube)
150 gm minced pork
100 gm prawns (cube)
3 nos of dried mushroom (soak it soft) - (cube)
30 gm green peas (defroze)
20 gm spring onion (cube)
Seasoning (mix into a bowl)80 gm water
1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp dark soy sauce1/2 tsp oyster sauce
1/4 tsp sesame oil1/8 tsp pepper
Thickening:3 tsp cornflour3 tsp water (tap)

A.To cook the filling:
Method:1. Heat the wok with oil, then put in chopped onion, minced pork to fry until the minced pork is half cooked. Add chopped prawn, mushroom, pepper, sesame oil then fry it well. Add seasoning to fry, then add char siew. Add thickening, add green peas then fry again
2. Add spring onion to fry for a while then off fire. Leave it a side to let it cool down.

B.DoughIngredient:300g yam (net wt)

Seasoning3/4 tsp salt
2 tsp sugar
1/2 tsp 5-spice powder
1/8 tsp pepper1/8 tsp sesame oil
80g wheat starch
100ml boiling water
60g shortening (crisco)
Method:1. Peeled, sliced the yam and steam for 30 mins. Then mash it to flatten all the lumps. Then cover the well mashed yam first, then set aside. Pour boiling hot water into wheat starch in a mixing bowl then use a wooden roll to mix it well. Roll it like a circle in the mixing bowl.
2. While the wheat starch still warm, cover first. Add sesame oil to the yam then mix it well on a table, then add the wheat starch, to the well blend yam mixture. Knead all together, until the dough is cold then add shortening into the centre of the dough.
3. Knead again until no sticky to hand. Use a pastry cutter to cut into 24 peces. Then make one piece into a ball, the press it down. Use the thumb & finger to make the outer layer thinner , Let the centre a bit thick, then put savoury filling (10 gm) on the centre. The seal it up.
4. Make into a semi-circle. then press it to make it look like oval shape. Then set aside for frying . Put oil in the pan, then keep it at medium fire, then put the yam puff thru a oil filter strainer.
5. Dip into the oil for deep frying once, then use a strainer to bring the yam puff up again. Do this a few times, until the yam puff turn slightly brownish. Use medium fire all the while. This will get the crispy texture of the yam. Once you see the crispy texture of the yam, dish up and put on a plate. Ready to serve.