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

Ingredients:
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

Method:
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

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

Step:
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 

17 comments:

  1. 我喜欢吃菜糕。这个百吃不厌。300克+300克,可以做好多个菜糕了。嘻嘻嘻~ 慢慢吃

    ReplyDelete
    Replies
    1. yes, should be a lot but i just made 22 big one...hehe...lazy to pleat too many too.

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    2. joceline, do you believe it, i just found out your new blog today, had been trying so many time and only today saw it under "education" haha

      Delete
  2. 我也来吃好吃的菜粿了。。Tze我们在柏斯见吧!

    ReplyDelete
    Replies
    1. Li Shuan, we have changed the destination to Melbourne. anyway, still can meet up if i go Perth one day. thanks, dear!

      Delete
  3. i love eating these and yours are beautifully made! you must be very busy doing all the packing, take care!

    ReplyDelete
    Replies
    1. thanks Lena, yes, start packing again, also clearing some stuff!

      Delete
  4. 呵呵,我也买了个jicama,准备做它呢!

    ReplyDelete
  5. Tze...
    让人有些想再玩菜粿。。。。

    ReplyDelete
  6. I love these too, been a while since I last eaten chai kueh...wish u all the best in your relocation:)

    ReplyDelete
    Replies
    1. thanks Jeannie, you go back to your kitchen already? is time for me to stop again :)

      Delete
  7. I love eating chai kueh too but my meat-eating husband and son will wince if I make these.

    Are you moving to Melbourne?

    ReplyDelete
  8. I love these dumplings! I have made some filling about two months ago, but ended up in the freezer because I've got no time to make the chai kueh skin yet! Will have to do it very soon!
    Hope everything is going smoothly in your move!

    ReplyDelete
  9. Thanks for such a good recipe especially the dumpling skin.

    ReplyDelete

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