Rinse and soak dried shrimps until soft. (About 20 mins)
Peel and shred or finely julienne yam bean and carrots into about 3" long strips.
Drain soaked shrimps and squeeze out water. Chop coarsely.
Heat a little oil and saute the garlic and shrimp until fragrant.
Stir in both veges until slightly cooked.
Add in oyster sauce, light soy sauce, sugar and water.
Lower heat, cover and simmer. Give it a stir every now and then. Check often to see if you need to add more water.
Cook until vege is soft and translucent but still holding its shape (not too mushy).
Season to taste with salt and pepper. (I didn't add any)
Turn off heat and leave to cool.
Combine wheat starch and tapioca flour in a large, heatproof mixing bowl.
Stir in boiling water until you get an almost translucent dough.
* Note: This was tough to do as the dough was very sticky and firm so I gave up and transferred to my Kenwood Chef mixer with a dough hook to mix and knead.
Once you get a nice translucent dough, cover and leave to rest for about 10 mins.
Add in the oil 1 tbs at a time and knead well after each addition. Keep at it until all 3 tbs oil are used up.
Remove from bowl and shape into a long log and divide into about 30 - 35 pieces, depending on how big you want your dumplings to be.
Oil the base of your steaming tray. (Some people use parchment paper)
Roll out the little balls of dough into circles (I rolled mine to about 3" in diameter).
Work quickly or the skin will dry up and become too brittle to wrap or cover with a damp cloth in between.
Spoon a good tbs of jicama filling into the center of the skin.
Bring the two ends together, pleat and pinch to seal.
Arrange the dumplings onto well-oiled steaming tray and steam for 15 - 18 mins or until skin is translucent.
Serve warm with chilli sauce.
Dumplings can be kept in the freezer uncooked.
Place frozen dumplings directly into steamer and steam for about 15 - 18 mins or until translucent.
*Remember to oil the tray your dumplings sit on or use parchment paper to line.