Early Chinese migrants came to Jamaica as far back as in the 19th century. Since then, they have integrated themselves into the society and have contributed significantly to the country’s growth and development.
Today, the Chinese cuisine has become a popular mainstay of the dining experience throughout Jamaica.
Moreover, it is served within many households that are not of Chinese ethnicity.
Now, here is how it is prepared:
Ingredients for filling
- 3 1/s lbs. turnips (Daikon)
- 1/2 lb. bacon
- 1/2 cup dried shrimp
- Minced garlic
- Salt, MSG or sugar
- Black pepper
- 4 tablespoons oil
Peel and grate turnips.
Add 1 teaspoon salt and let stand 15 minutes, then drain.
Soak dried shrimp, then drain.
Prepare minced garlic.
Heat a wok or frying pan.
Add 4 tablespoons of oil.
Add bacon shreds, garlic, shrimp, turnips, MSG, and black papper.
Add salt to taste.
Pour into colander and set aside to cool.
Divide into 20 portions.
Ingredients for wrappers
- 3 cups glutinous rice powder
- 1/2 cup flour
- 2/3 cup boiling water
- 1/3 cup cold water
- 1 tablespoon lard
- Sift together the rice powder and flour.
- Add the following ingredients in order, mixing well after each addition: boiling water, cold water, and lard.
- Knead into a smooth dough and cut into 20 equal pieces.
- Flatten dough pieces into circles. Add a little oil if dough is sticky.
- Place filling in the middle of each circle, then fold in half and pinch the edges together to seal.
- Place on greased paper and put into a bamboo steamer.
- Steam 10 minutes over high heat.
- Serve. It is traditional to use black pepper liberally in this recipe.
Yvad Billings, Readers Bureau, Fellow
Edited by Jesus Chan
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