Hakka Dumpling (客家菜板)

Dough (for 6 dumplings)
100g rice flour
100ml water
10g tapioca flour
1 tablespoon oil
1 teaspoon salt

Method:

1. Boil the water with oil and salt. 
2. Mix all flour together
3. Pour in flour when the water boiled and stirred it.
4. Transfer into bread maker and knead till become dough. It will need to knead around 30 minutes.
5. Divide the dough into 6 pieces.

It need knead till like this. It will take around 30 minutes.

The dough is very hot, it is difficult to do if without bread maker. 

Another way is using Termomix.

Filling:
1 piece of Taufu
Minced pork
1 tablespoon Dried shrimps
1 cloves garlic
Salt to taste
1-2 pieces of fungus (木耳）

Method:

1. All cut into small pieces.
2. Fry taufu
3. Add in the rest of ingredients and stir fry till vegetables are softened and heated through.
4. Have a taste see if you need add light soy or salt to taste.

Wrapping dumplings

1. put about 1/2 cup of tapioca flour or rice flour in a bowl. This is for dusting to prevent dough sticking.
2. Grease the pan and boil water for steam.
3. Roll the small dough and flatten the dough. Flatten the dough from the outside to the middle of the dough. It will look like a cup. 
4. Put the cooked ingredient in the middle and close it.
5. The dumpling steam for 15 minutes.
6. Grease the dumpling when ready to avoid the dumplings stick together.

The dumpling