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Soon Kueh or Steamed Bamboo Shoot Dumpling

Soon Kueh is a steamed dumpling made of wheat starch flour and tapioca flour with shredded bamboo shoots, jicama (bangkwang), dried mushrooms, shredded carrots and dried prawns as filling. The word 'soon' in Chinese means bamboo shoots.


  • Ingredients for fillings

  • 100 gms jicama (bangkwang)

  • 300 gms fresh bamboo shoots

  • 3 tablespoons dried prawns

  • ¾ cup dried mushrooms - soaked

  • 100 gms carrots

  • 1 tablespoon chopped garlic

  • 4 tablespoons light soy sauce

  • Lots of black pepper

  • 5 tablespoons oil

  • Ingredients for dumpling skin:-

  • 165 gms wheat starch flour - Tung Mein Fun - available in Oriental Grocery Shop

  • 85 gms tapioca flour

  • 420 ml hot boiling water

  • 5 tablespoons oil


  • 1.


  • 2.

    Wash and soak dried prawns and dried mushrooms separately for 10-15 minutes.

  • 3.

    Drain soaked dried prawns and chop it coarsely.

  • 4.

    Drain soaked dried mushrooms and slice thinly.

  • 5.

    Boil bamboo shoots till tender.

  • 6.

    Rinse well.

  • 7.

    Julienne cool bamboo shoots

  • 8.

    Julienne jicama (bangkwang) and carrots.

  • 9.

    Heat 5 tablespoons of oil and fry garlic till fragrant.

  • 10.

    Add dried prawns and fry till fragrant.

  • 11.

    Add jicama (bangkwang), mushrooms, bamboo shoots and carrots.

  • 12.

    Stir fry for about 8 minutes.

  • 13.

    Simmer till vegetables are tender but still crunchy.

  • 14.

    Add soya sauce and pepper to taste.

  • 15.

    Leave cooked mixture to cool.

  • 16.

    Dumpling Skin:-

  • 17.

    Mix wheat starch flour and tapioca flour in a large mixing bowl.

  • 18.

    Add boiling water and mix thoroughly using a plastic rice cooker server or plastic dough scraper till you get a translucent like dough.

  • 19.

    Cover with cling wrap and let it rest for 10 minutes.

  • 20.

    Add oil gradually and knead into a smooth dough.

  • 21.

    Roll out dough into a long sausage roll and divide into about 15 pieces.

  • 22.

    To assemble Soon Kueh:

  • 23.

    Prepare the steamer.

  • 24.

    Lightly oil the steaming tray.

  • 25.

    Lightly oil your hands.

  • 26.

    Roll out the divided pastry into a circle in between two cling wraps.

  • 27.

    Please do not use greaseproof paper - the pastry will stick to the greaseproof paper like glue.

  • 28.

    The rolled out circle should be about 14 cms in diameter.

  • 29.

    Put 2½ tablespoons of filling in the centre.

  • 30.

    Fold over into a semi circle.

  • 31.

    Pleat the edge of the skin and wrap it up tightly.

  • 32.

    Arrange the soon kueh on the steaming tray.

  • 33.

    Brush with some oil before steaming.

  • 34.

    Steam for 12 minutes or until the skin is translucent.

  • 35.

    Cool soon kueh in the steaming tray for 5 minutes before transferring them onto a plate.

  • 36.

    Eat them plain or serve them with kicap manis and your favourite chillie sauce.


Cooling the cooked soon kueh is an important step or else when you try to transfer the hot cooked soon kueh, you will be handling a sticky mess.
One can add miso paste to the filling mixture for a fusion taste.

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