I had some problems working out this recipe. Firstly, I misread grandmother’s handwriting as ‘Tim Kor’ instead of ‘Fun Kor’. Secondly, she wrote a second recipe on the same page in the same pen for ‘Chye Yean’. As there were no cooking instructions, and only partial ingredients for the Fun Kor, I failed to realise what dish was being written about.
Thanks to the fabulous readers here, I’ve got it all sorted out now. Please see the comments from Chris, Lily Ng and Claire below.
Fun Kor 粉果 is a steamed dumpling, originally a Teochew dish, but more commonly known by its Cantonese name. I surmise that this is because of the Teochew (Chiu chow) influence in Hong Kong. Fun Kor is commonly found in dim sum, a style of eating that developed in Hong Kong.
In the comments below, reader Claire also provides instructions on how her mother makes the Fun Kor skin, using similar basic ingredients to my grandmother, as well details of the meat filling. I’m sure you can find other recipes on the internet and in dim sum cookbooks. Claire refers to ‘jicama‘, which is known in Singapore/Malaysia as bangkuang.
So grandma’s notes here are only for the flour proportions for the Fun Kor skin. You’ll need to add water and cooking oil as well, not to mention making the filling of your choice.
Tung mean” flour refers to wheat starch, which goes by various Chinese names: 澄 麵粉／澄粉／澄麵, usually used in dim sum dishes to give a glossy sheen to the food. It’s easily available in Singapore supermarkets that have a good selection of Asian flours, such as NTUC, or baking suppliers like Phoon Huat.