Jamaican Chinese Recipes

Jamaican Chinese Steamed Turnip Dumpling Recipe (Lopet Ban)

Jamaican Chinese Steamed Turnip Dumpling Recipe
Written by David Lee

This easy-to-follow Jamaican Chinese Steamed Turnip Dumpling Recipe yields 20 dumplings. Even though I am using turnip as filling, you can use any filling you desire with the dumpling wrapper recipe. What I love about making them is the memory of our family folding dumplings together.

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

Method

  1. Peel and grate turnips.
  2. Add 1 teaspoon salt and let stand 15 minutes, then drain.
  3. Soak dried shrimp, then drain.
  4. Shred bacon.
  5. Prepare minced garlic.
  6. Heat a wok or frying pan.
  7. Add 4 tablespoons of oil.
  8. Add bacon shreds, garlic, shrimp, turnips, MSG, and black papper.
  9. Add salt to taste.
  10. Pour into colander and set aside to cool.
  11. 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

Method

  1. Sift together the rice powder and flour.
  2. Add the following ingredients in order, mixing well after each addition: boiling water, cold water, and lard.
  3. Knead into a smooth dough and cut into 20 equal pieces.
  4. Flatten dough pieces into circles. Add a little oil if dough is sticky.
  5. Place filling in the middle of each circle, then fold in half and pinch the edges together to seal.
  6. Place on greased paper and put into a bamboo steamer.
  7. Steam 10 minutes over high heat.
  8. Serve. It is traditional to use black pepper liberally in this recipe.

About the author

David Lee