Recipe for cooking yip jai

Recipes from China :: Chinese Appetizers and Dim Sum

Dough
2 lbs. sweet rice flour
3 1/3 (three and one-third) c. water

Filling (Sweet)
2 c. grated fresh coconut
1 c. chopped peanuts

Filling (Salty)
2 c. chopped char siu
1 c. shredded jicama
4 stalks green onion, chopped
Salt and pepper to taste

Mix flour with water in a large bowl. Mix and knead until dough is workable. Wash ti leaves and cut out the tough vein back. Cut leaves into 2 x 5-in. pieces. Oil with canola (or other vegetable) oil on both sides. Set aside.

Make filling of choice.

Take a piece of dough the size of a golf ball. Roll and flatten this in your hand. Put 2 Tbsp. filling in the center. Wrap the ti leaf around outside, leaving the top open. Secure with a wooden pick, if necessary. Place in a greased bamboo steamer. Steam over boiling water for 15 mins.

Makes approximately 20 dumplings for each pound of flour.