Teochew Soon Kueh

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Ingredients
Dumpling skin:
275 g rice flour make sure it's 100% rice flour
125 g tapioca starch plus more for dusting as needed
1/2 tsp salt
600 ml hot boiling water
2 Tbsp cooking oil
Filling:
1 kg jicama
600 g bamboo shoots strips use canned bamboo shoots packed in water (not brine)
8 cloves garlic finely minced
60 g dried shrimp
1 Tbsp cooking wine
Seasonings:
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp salt
1 Tbsp sugar
3/4 tsp white pepper

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