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1
To make the filling, put the dried shrimp in a small bowl, add warm water to cover, and set aside to soften for 10 to 15 minutes.
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2
Rinse, drain well, and roughly chop.
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3
Set aside.
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4
Trim the lemongrass stalk by removing any hard or loose parts that will be difficult to cut.
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5
To do that, peel off any dry or loose outer layers.
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6
Then, cut off the bottom part between the end and just below the widest point of the bulbous portion.
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7
Finish by cutting off the dry, tough portion at the top.
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8
The remaining stalk should be smooth and firm.
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9
Cut the trimmed stalk into 3 or 4-inch sections, then halve each lengthwise.
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10
Working with two halves at time, put them cut side down, then cut them crosswise into thin half moons; repeat with the other halves.
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11
Finish by roughly chopping with a rocking motion of your knife.
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12
Measure 3 tablespoons and transfer to an electric mini-chopper; save any remaining lemongrass for another use.
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13
Process the lemongrass to a fine texture, pausing to scrape down the sides as needed.
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14
Add the dried shrimp, shallot, ginger, and chiles.
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15
Process to a texture to match that of the grated coconut.
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16
Occasionally pause and scrape down the bowl to process evenly.
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17
Heat the oil in a medium skillet over medium-high heat.
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18
Add the dried shrimp mixture and cook, stirring often, for about 1 minute, until the mixture is fragrant with the smell of lemongrass and briny shrimp.
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19
Add the coconut, turmeric, sugar, and salt, and cook, stirring frequently, for about 3 minutes, until the coconut has absorbed the yellow turmeric color and the overall mixture has dried out a bit and is somewhat fluffy.
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20
Remove from the heat, taste, and add extra salt or sugar, as needed.
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21
Transfer to a bowl and set aside to cool.
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22
Cover and refrigerate overnight if you are making the filling in advance.
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23
You should have about 1 cup.
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24
To make the dough, bring water to a boil for steaming (see page 17 for guidance).
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25
Meanwhile, peel the sweet potato, making sure you remove any hard spots that will not mash up later.
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26
Cut the potato into 1-inch chunks and then put into a steamer tray.
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27
Steam the potato over boiling water for about 8 minutes, or until tender.
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28
Test by stabbing a few pieces with a thin-bladed knife.
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29
Detach the steamer tray and set aside to cool and dry for 3 to 5 minutes; the potato mashes easily when warm, and a drier potato yields a less sticky dough.
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30
Mash the potato with the salt to a smooth texture; remove any stringy or hard bits as you mash.
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31
Then incorporate the flour, half at a time, to create a medium-firm dough.
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32
Use the potato masher or a wooden spoon to combine the ingredients at first and then switch to one hand to knead the dough in the bowl.
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33
Gather the dough into a ball and continue kneading it for 4 to 5 minutes on a well-floured surface.
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34
Initially, as the flour becomes hydrated, the dough will soften and become sticky.
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35
Work in extra flour as you knead; I typically work in about 2 tablespoons of additional flour.
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36
The finished dough should feel medium-soft and supple.
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37
Press your finger in and a deep indentation will remain.
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38
Cover with plastic wrap or an inverted bowl and set aside to rest for 30 minutes to relax and become earlobe soft.
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39
The dough can sit for a few hours at room temperature, but it will soften further and become stickier, requiring you to use extra flour when shaping the dumplings.
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40
Line a baking sheet with parchment paper and dust the paper with flour.
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41
To assemble the dumplings, cut the dough in half, keeping one half covered while you work on the other.
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42
Roll the dough into a log and cut it into 8 equal-size pieces.
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43
Dust your hands with flour and roll each piece into a ball; if the dough feels sticky, be liberal with the flour.
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44
To make each dumpling, put it on a floured work surface and pat it with your fingers into a circle a scant 1/4 inch thick and 2 1/2 to 2 3/4 inches in diameter.
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45
Pick it up and press the rim with your fingertips to widen the circle to 3 to 3 1/4 inches and to make the edge thinner than the center.
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46
Gently cup one hand and put the dough circle in that hand, placing it toward your fingertips, which will cradle the dumpling as you shape it.
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47
Place about 1 lightly packed tablespoon of filling in the center.
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48
Gently press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter.
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49
Use your free hand to gather, pleat, and pinch the dough together to completely enclose the filling.
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50
Pinch and twist off any excess dough.
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51
If the pleated side feels sticky, press it on some flour.
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52
Gently roll the ball between your hands to smooth out the surface.
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53
Youll have a 1 1/2 to 1 3/4-inch ball.
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54
Put the ball on your work surface and gently press on it to create a thick disk that is a scant 1 inch thick and 1 3/4 to 2 inches in diameter.
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55
If you are using the shrimp garnish, finish the dumpling with a shrimp, bending the shrimp to create a C-shape, and press it into the dough to ensure it sticks.
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56
Regardless, put the shaped dumpling on the prepared baking sheet.
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57
Repeat to make more dumplings from the cut pieces of dough before working on the remaining half of dough.
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58
Line a platter with paper towels and place near the stove.
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59
Pour oil to a depth of 1 inch into a medium saucepan, wok, or deep skillet.
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60
Heat over medium-high heat to about 325F on a deep-fry thermometer.
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61
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
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62
Fry the dumplings in batches, stirring and turning often, for about 3 minutes, or until browned on both sides.
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63
Take care to adjust the heat in between batches; aim to keep the temperature at or below 325F because a higher temperature browns the dumplings too quickly and creates too many large blisters, which affects their appearance, not their flavor.
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64
Drain the dumplings on the paper towels.
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65
Let them cool for about 5 minutes before serving.
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66
Left over dumplings can be refrigerated and reheated in a 350F oven for about 10 minutes, or until hot.
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67
They can be frozen for up to a month, too; thaw completely before reheating.
