Lemuni is a traditional herb used by the Malay community of Penang and Kedah to provide a blackish hue to the common take-away nasi lemak sold by roadside hawkers. Essentially, this recipe is a Teochew Soon Kueh (or Teochew Dumpling) recipe. It includes bamboo shoots in this soft dumpling – an addition that is slowly disappearing in Teochew Soon Kueh! The savoury filling is juicy and flavourful, with strong hints of salted fish. In this recipe, the skins are tinted grey with lemuni leaves. Because the leaves are only available in the Penang vicinity; for those who cannot get a hold of the herbs, it can be replaced with any types of herbs or be omitted entirely from the recipe.
Makes 18 – 19 dumplings.