Chai Kueh (Vegetable Dumplings)

Fillings 

  • Ingredients
  • 300-400g jicama (yam bean)
  • 3 Tbsp Dried Prawns ( optional)
  • 100g Carrots
  • 1 Tbsp Chopped Garlic
  • Salt
  • Pepper


Method :

  1. Wash and soak dried prawns for 10-15 minutes. Chop it coarsely.
  2. Shread turnips and carrots into long strips.
  3. Heat up 4-5 Tbsp oil and stir in garlic till fragrant.
  4. Add in dried prawns and fry till fragrant.
  5. Add in turnips and and carrots. Stir fry for about 5 minutes and let it simmer till vegetable is soft and cooked. Add in salt and pepper to taste.
  6. Leave it to cool.



Pastry  

Ingredients

  • 165 g Wheat Starch Flour ( Tung Mein Fun)
  • 85 g Tapioca Flour
  • 420 g hot boiling water
  • 5 Tbsp oil


Method :

  • Mixed wheat starch flour and tapioca flour in a large mixing bowl.
  • Add in boiling water and mixed it thoroughly with long wooden spoon till you get a translucent like dough.
  • Close it up and let it rest for 10 minutes.
  • Add in oil gradually and knead into a smooth dough.
  • Rolled out dough into a long sausage roll and divide into about 30 pieces.


Cooking:


  1. Lightly oiled the steaming trays of the steamer.
  2. Roll out the skin pastry into a circle with about 7 cm diameter.
  3. Put 1 Tbsp filling in the centre.
  4. Pleat the edge of the skin and wrapped it up tightly.
  5. Arrange the Chai kueh on the steaming tray. Brush with some oil before steaming.
  6. Steam for 12 minutes or until the skin is translucent.

Comments