Prepare the dough, mix well flours, salt and oil, pour hot boiled water, knead with more tapioca flour as needed, the dough will be slightly sticky
Prepare the filling, julienne carrot, mince water chestnut, shitake mushroom and slice garlic chives, set aside
Heat wok, add oil, garlic and filling, stir fry with salt, pepper, chicken powder(optional, you can skip with sugar), when the carrot soften, take off from heat
Portion the dough add more tapioca starch for dusting, roll out, cut into round shape, and finish off with roll for thinner skin.
Add filling to dumpling and ready to cook
Heat non stick pan, add little bit oil, place dumplings and fried both side. Pour 200ml hot boiling water to pan and cover up, turn the heat to medium about 8minutes
Take off when no more water left on pan. Serve with fried garlic
