4 shiitake mushrooms (soak in water till tender and cut into fine strips)
1/2 teaspoon of tapioca starch (mix with some water; serves as a thickener)
1 cup of gluten-free flour
2 tablespoons of potato starch
1 tablespoon of soy sauce
1/2 teaspoon of sugar
1/2 teaspoon of sesame oil
1/2 teaspoon of salt
Filling = Heat oil, stir-fry shiitake strips + yam bean strips + carrot strips + soy sauce + sugar until fragrant; add 3 tablespoons of water, cover the pan and simmer for 2 minutes; add tapioca paste + sesame oil, mix evenly and stir-fry; dish out and cool.
Crystal Pastry = Combine gluten-free flour + potato starch + salt and mix well; add 1 cup of hot water and combine; knead the dough; add 1 tablespoon of oil; knead the dough until smooth and soft; roll the dough into a long stick; cut into small sections; spread some oil on a clean table; roll each section into round shape.
Add some filling onto the center of the pastry.
Fold in half and pinch the edges to seal.
Lay the dumplings into a steaming plate and steam over high heat for 5 minutes.
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