Dumpling filling

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

For the dough: • tapioca starch (80 grams) • rice flour (200 grams) • granulated sugar (50 grams) • clear limewater (450 ml) • water (300 ml) • steamed mung beans (200 grams) • granulated sugar (100 ml) • salt • For the coconut sauce: • granulated sugar (50 grams) • coconut milk (250 ml) •

Vietnamese rice paper wrappers (available at Asian grocery stores) • Chinese chives (about 1 kg) • salt • Pork lard with crispy bits, as needed (or use vegetable oil) • Water, as needed, for soaking the rice paper wrappers

garlic (for making fried garlic and marinating the wonton filling) • salt • cilantro roots • green onions • Ground white pepper • oyster sauce • egg • ground pork mixed with pork fat • pork loin • soy sauce • seasoning sauce • sesame oil •

yellow noodles • ground chicken (about 700 grams) • Wonton wrappers • Chopped Chinese broccoli • green onions, sliced • cilantro roots • garlic • black pepper • soy sauce • salt • chicken bouillon powder • Fried garlic for garnish •