Chai Kuih (Steamed Vegetable Dumplings) 菜粿

Chai Kuih (Steamed Vegetable Dumplings) 菜粿

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Instructions

 

Cook Filling:

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  First, soak dried shrimps and dried shiitake mushrooms.
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  Then dice the soaked mushrooms and chop, coarsely, the dried shrimps. Next, mince garlic, shallots and shred carrot and french beans, thinly.
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  Using a sharp knife, peel yam bean's thick and papery skin. Then shred yam bean into long, thin strips. And we're ready to fry the filling!
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  Ready by heating up oil and sauté minced garlic and shallots till fragrant. Add in chopped dried shrimps and fry further.
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  Then, add diced shiitake mushroom. Continue to fry.
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  Add in yam bean and stir fry for about 5 minutes.
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  Season with salt, chicken stock granules and white ground pepper.
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  Next, stir in carrots and french bean. Simmer till vegetable softens and cooked. And we're done!
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  Remove and leave to cool while we prepare the pastry dough.

Dumpling Pastry:

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  In a large mixing bowl, combine wheat starch, tapioca flour, salt and sugar.
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  Bring water to a boil.
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  Add hot boiling water into the dry flour mixture and mix thoroughly with a long wooden spoon until you get a translucent light dough.
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  Then, transfer to a stand mixer and knead briefly.
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  Gradually add in vegetable oil and knead into a smooth dough.
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  Remove from mixer and roll the dough out.
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  Divide dough into small pieces, cover and leave aside for 10 minutes. Finally, we're ready to make the steamed dumplings!

Make Dumplings:

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  First, dust tabletop with tapioca flour. Then flatten and roll out dough into a thin sheet.
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  Using a round cutter, cut thinned dough into circles about 10 cm in diameter.
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  Repeat for the rest of pastry dough to form skin.
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  To make the dumplings, fold the skin into a semi circle, seal slightly on one end.
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  Scoop a heaping tablespoon of filling into the centre of the skin.
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  Pleat the edge on one side of the skin and secure towards the other side into a half moon shape.
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  Continue to pleat to the end, wrapping it up tightly.
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  Repeat the same for the rest of the cut pastry skin.
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  Next, brush cooking oil on the steaming tray.
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  Arrange dumpling on the oiled steaming tray. Make sure they do not touch one another.
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  Steam over medium heat for 12 minutes or until skin turns translucent.
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  Remove the steamed dumplings to cool on wire rack and brush them with some garlic oil.
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  Transfer to a serving plate when cooled slightly. Then garnish with fried garlic, shallots, spring onions and chopped red chilli. Serve warm with sweet chilli sauce and Enjoy!