Taiwanese Chicken-Stuffed Sticky Sweet Potato Dumplings

1. 1

   Heat the oil in wok. Stir-fry the chicken pieces until cooked.

2. 2

   Add the bamboo shoots and stir-fry for 3-4 minute.

3. 3

   Add the shallots and soy sauce and stir-fry for another 1-2 min, or until fragrant. Remove and set aside.

4. 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. 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. 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. 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. 8

   Repeat until there is no more dough/filling left.

9. 9

   Line a steamer with baking paper and dust lightly with wheat flour.

10. 10

    Place the balls in, about 1 inch apart to allow for spreading.

11. 11

    Steam for 15-20 minute.

12. 12

    Serve immediately or wrap individually in cling wrap, as they dry out easily and then become very chewy.

* Per serving · 4 servings · Values may vary.

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