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https://www.lifestylefood.com.au/recipes/12955/vegetable-dumpling-or-chai-kueh

LifestyleFOOD.com.au

Vegetable Dumpling or Chai Kueh

As good as it can get - homemade, cheap and fresh. These dumplings were perfect! Fluffy and light.

Ingredients

  • Filling:-

  • 500 gms jicama (bangkwang) - skin removed and shredded

  • 1 small carrot - shredded

  • ¼ cup water

  • 1½ tablespoons oil

  • 1 tablespoon chopped shallots

  • ½ teaspoon chopped garlic

  • 25 gms dried prawns - soaked, drained and chopped (optional)

  • Seasoning:-

  • 1 tablespoon oyster sauce

  • 1½ tablespoon fish sauce

  • ½ teaspoon sugar

  • ½ teaspoon pepper

  • ½ teaspoon sesame oil

  • Skin Pastry Ingredients:-

  • 165 gms Wheat Starch Flour ( Tung Mein Fun)

  • 85 gms Tapioca Flour

  • 420 ml hot boiling water

  • 5 tablespoons oil

Method

  • 1.

    Heat oil in a wok and fry shallots and garlic until lightly browned.

  • 2.

    Add dried prawns and stir-fry for 1 minute until fragrant.

  • 3.

    Add shredded carrots, jicama (bangkwang) and seasoning and stir-fry for 5 minutes.

  • 4.

    Add water and continue to fry until the gravy turns thick.

  • 5.

    Dish out and set aside to cool.

  • 6.

    Pastry Skin Ingredients:-

  • 7.

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

  • 8.

    Add in boiling water and mixed it thoroughly with plastic rice server till you get a translucent like dough.

  • 9.

    Cling wrap it up and let it rest for 10 minutes.

  • 10.

    Add in oil gradually and knead into a smooth dough in the mixing bowl.

  • 11.

    Rolled out dough into a long sausage roll and divide into about 30 pieces.

  • 12.

    To assemble dumpling:-

  • 13.

    Prepare the steamer.

  • 14.

    Lightly oil the steaming tray.

  • 15.

    Lightly oil your hands for easy handling of dough.

  • 16.

    Make each cut up dough into a ball and put it in between two pieces of cling wrap (not greaseproof paper).

  • 17.

    Press, flatten and roll out the skin pastry into a circle about 7 cms diameter .

  • 18.

    Put 1 tablespoon of filling in the centre.

  • 19.

    Fold it over and pleat it so as to seal it up tightly.

  • 20.

    Arrange dumpling on the steaming tray.

  • 21.

    Brush with some oil before steaming.

  • 22.

    Steam for 12 minutes or until the skin is translucent.

  • 23.

    After steaming, cool dumpling for 5 minutes before removing it.

Notes

Cool dumplings for 5 mintues before removing from steamer. This is a very important step or else you will have a sticky mess and broken vegetable dumpling/chai kueh.

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