Dumplings In Split Green Pea Soup recipe

Dumplings In Split Green Pea Soup

By AMY BEH

Prep
About 1 hour | Cook About 1 hour

Ingredients

o 95g glutinous rice flour
o 5g tapioca flour
o Pinch of salt
o 10g shortening
o 75g water

Split green pea soup
o 50g split green peas (lok tau peen), soaked for 1-2 hours
o 2 screwpine leaves, knotted
o 40g rock sugar
o 600ml hot water

Method

Place glutinous rice, tapioca flour and salt in a mixing bowl. Add shortening in the centre of the dough and gradually pour in water to mix into a soft and pliable dough. Divide dough into two portions.

Leave one portion plain and to the other, add a few drops of pink food colouring. Shape the pieces of dough into tiny balls of tong yuen.

Bring a pot of water to the boil. Once it starts to boil drop the balls of tung yuen in and cook until they float. Remove with a slotted spoon and add to the split green pea soup.

Split green pea soup

To prepare the split green pea soup: Combine split green peas, water and rock sugar and bring to the boil. Add screwpine leaves. Cook for about 20 minutes.

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