The Food of Singapore
A Teochew delicacy, these croquettes are filled with bits of Char Siew (Barbecued Pork). You may be able to pick up some Char Siew from a Chinese store or the market
Makes 20 yam croquettes
You Will Need
First prepare the Char Siew by mixing the pork with all the ingredients and setting aside to marinate for 1 hour. Then drain the meat and roast on a wire rack over a roasting pan in a preheated oven at 200°C (400°F) for 30 min utes. Remove from the oven and set aside to cool. Then dice the meat.
To make the Filling, mix the Filling ingredients with the diced Char Siew in a bowl. Cover and set aside to chill in the refrigerator.
Peel the yam or sweet potatoes and cut the flesh into small chunks. Steam for 30 minutes over boiling water until soft Mash the cooked yam or sweet potatoes in a small bowl and set aside.
Mix the tapioca starch with 3 to 4 tablespoons boiling water to form a smooth dough. Add the vegetable shortening or pork oil, five spice powder, sesame oil, salt, sugar, pepper and the mashed yam, and mix thoroughly. Divide the mixture into 20 equal portions and shape each portion into a ball.
Divide the Filling into 20 portions. Flatten each portion of the yam mixture and place a portion of the Filling in it Shape the mixture around the Filling to enclose it and form a dumpling. Repeat with the rest of the yam mixture and Filling to form 20 yam dumplings in all.
Deep-fry the yam dumplings over moderate heat in a wok or deep-fryer until light golden brown, about 7 minutes. Remove from the heat and set aside to drain. Serve hot with a small bowl of sweet bottled chilli sauce on the side.
Note Traditionally, this dish is made using pork oil. Pork oil or lard is made by chopping hard (back) pork fat into small pieces and cooking over low heat with 2 tablespoons water until the water evaporates and all the oil runs out.