Taiwanese Chicken-stuffed Sticky Sweet Potato Dumplings

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 500 g tapioca flour
• 1 (200 -300 g) sweet potatoes
• 1/2 cup wheat flour
• 2 chicken breasts, finely diced
• 2 tablespoons oil
• 2 tablespoons soya sauce
• 2 stalks shallots, finely chopped
• 1 (200 g) can bamboo shoots, finely chopped

Recipe

• 1 heat the oil in wok. stir-fry the chicken pieces until cooked.
• 2 add the bamboo shoots and stir-fry for 3-4 minute.
• 3 add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. remove and set aside.
• 4 place the sweet potato in a dish and cover with cling wrap. microwave for approximately 10 min on med-high, or until soft and cooked through. allow to cool so that it's still soft but won't burn your fingers. peel the skin off.
• 5 tip the flour out onto the workbench. knead the flour and the sweet potato until it's not sticking to your hands anymore, is a light orange and has texture like playdough.
• 6 coat your hands in wheat flour. take a small handful of the dough and flatten into an oval the thickness of 1/4 inch.
• 7 place a teaspoon of filling into the centre and close dough around filling, pressing edges together to seal if necessary. shape into a ball.
• 8 repeat until there is no more dough/filling left.
• 9 line a steamer with baking paper and dust lightly with wheat flour.
• 10 place the balls in, about 1 inch apart to allow for spreading.
• 11 steam for 15-20 minute.
• 12 serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.