Ingredients:

Filling:

1 tablespoon finely ground garlic, coriander root and pepper

½ cup minced pork

½ cup finely chopped onion

¼ cup sweet turnip, minced

¼ cup peanuts, crushed

3 tablespoons palm sugar

2 tablespoons fish sauce

1-2 teaspoons vegetable oil

¼ cup fried garlic

Coriander leaves, side dish

Green salad, side dish

Small hot chili, side dish

Method:

For the filling,

1. Finely pound the coriander roots, pepper and garlic together until well mixed.
2. Heat the oil in a skillet over medium heat. Sauté the garlic mixture ingredients until aromatic. Add the minced chicken and stir to cook and add sweet turnip, peanuts. Stir well to mix everything together.
3. Season with soy sauce, sugar and salt. Continue stirring to mix all the ingredients well.
4. Cook until the mixture is dry and lightly browned. Set aside and let allow to cool.

For the batter:

½ cup rice flour

3 tablespoons tapioca flour

2 tablespoons arrowroot flour

1 cup water

 For the dumpling:

1. Combine the rice flour, tapioca flour, arrowroot flour, water, and mix well. Stir until dissolved to form a fine batter.
2. Stretch and tie cheesecloth on top of the pot. Make sure to tie it tightly over the top of a pot, leaving about 1 inch at the rim on one side for steam to pass through. Add water to about ¾ level, then place the pot over medium heat until boiling.
3. When the steam appears through the pot, spread a thin layer of batter on the cloth, cover and steam for about a minute.
4. Place a little bit of filling in the centre of the steamed batter and swirl it over the filling using a spatula.
5. Left out and apply with cooking oil with fried garlic.  Serve on plates with lettuce, coriander leaves and bush red pepper.