30 November 2012

Steamed Vegetable Dumplings (Chai Kueh)

Mid of next month, the shipment company who provide relocation service will come to pack up all my stuff. I'm glad that my parent are visiting me before I leave. Saw some blogger making this steamed vegetables dumplings recently, I decided to make this for my parent, this is the first time they have chance to taste my chai kueh, I'm happy and hope there are more opportunity to come. I'm using my old recipe and double the ingredients to make 22 pieces. This round I make sure that I shredded the jicama and carrot properly and wrapping of the dumplings skin was smooth and easy one. The end result is a soft and crystal clear dumplings skin that doesn't harden when cool down.    

Recipe for filling from Ah Tze's Kitchen Play

600g jicama, shredded
200g dried prawns, soaked and chopped
1 big carrot, shredded
4 tbsps sugar
2 tsp salt
2 medium bowl of water
cooking oil
80g chopped garlic
6 stalks of mushroom, chopped
some Chinese Spinach, washed and chopped

1. Heat the oil in wok, stir-fry garlic until fragrant.
2. Add in dried prawns and fry until fragrant.
3. Add in jicama, carrots and mushrooms. Stir fry for 5 mins, add in water. Let it simmer until the vegetable is soft and cooked. Add Chinese Spinach. Add in sugar and salt to taste. If you like me, prefer my vegetable to taste sweet to cover the raw smell of the jicama, you may add in more sugar. Let it cool for later use.

Recipe for dumpling skin adapted from Hot Favourites Kuehs and Pastries cookbook, with minor changes

300g wheat starch flour
300g tapioca flour
500 ml hot boiling water 
2 tsp salt
6 tbsp cooking oil

1. Place wheat starch flour, tapioca flour, and salt in a bowl. Make a hole in the centre and pour in hot water. (the water must be boiling hot) Mix well with a pair of chopstick, mix to form a dough. 
2. Add oil and knead to form a smooth dough. (make sure to knead well so to produce soft dumpling skin) Cover with wrapping film, set a side to rest for 30 mins.
3.Rroll dough into long strip. Divide into 22 portions. Roll dough to form a thin circle.
4. Wrap 1 tbsp of filling with each dough. Fold into semicircle and seal the opening by pressing the edges together.
5. Line steamer with non stick baking paper or a piece of banana leaves. Place the chai kueh on top and steam for 10~15 mins or until the dumpling skin turns translucent.
6. Remove the chai kueh and brush the surface with some oil. Serve hot.

My Father enjoying the homemade steamed vegetable dumplings