This is a dumpling filled with vegetables and greens and sold right across Thailand as a snack. I'm including this recipe for completeness rather than taste. I find these dumplings doughy and only edible when freshly cooked with fresh fillings. So when you see them at a market stall, only buy them if they're cooked right there and then!
180 gms Rice Flour
60 gms Sticky Rice Flour
60 gms Cassava Starch
460 ml Water
60 ml Oil
Extra Starch for dusting
Ingredients for Filling
100 gms Baby Corn
100 gms Soy Bean Sprouts
50 gms Radish
1 Tablespoon Back Soy
2 Tablespoons Light Soy Sauce
2 Teaspoons Sugar
1 Tablespoon Chopped Garlic
2 Tablespoons Oil
Preparation the Flour
1. In a sauce pan, mix the rice flour, sticky rice four and starch together with the water and oil.
2. Cook over a medium heat, stirring until the mixture is cooked through, (2-4 minutes). You want the texture of a thick dough.
3. Dust your hands with more cassava starch and work the dough till it doesn't stick, pinch off small balls. You want balls of dough about 20gms each.
4. Clean and chop your vegetables ready for frying, the ingredients need to be chopped finely for stuffing.
5. In a frying pan, fry the garlic, and fry off the chopped vegetables with the soy and other ingredients, fry till cooked 2-3 minutes.
6. Flatten the balls of dough, put a teaspoon of the fried vegetables inside, fold over the dough to form a dumpling.
7. You can steam these dumplings to finish them, but you get a better flavour if you fry them in a non stick pan.