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!
Preheat a KENWOOD Cooking Chef to 140 degree Celsius. Fix with machine with a flexible beater.
Add in cooking oil and sauté garlic and shallots for 10 minutes or until browned.
Add in salted fish, pickled radish, bamboo shoot and jicama and cook for another 15 minutes until fragrant slowly exudes.
Season with salt, pepper and seasoning. Keep aside until ready to use.
Mix together wheat starch, tapioca starch, potato starch, salt and sugar in a bowl, mix to combine.
Heat up lemuni extract and water till boiling and pour the hot water into the flour mixture.
Mix vigorously and add in oil to combine. Let cool for 30 minutes. Roll the dough into a log and divide the dough into 10 smaller doughs each weighing 24 gram. Flatten the dough and wrap with salted fish and bamboo shoot fillings, mould the dumplings to your desired shape. Steam for 15 minutes or until cooked.