Steamed Yam Bean Dumplings (Chai Kuih) 菜粿

Steamed Yam Bean Dumplings (Chai Kuih)

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Instructions

 

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  Prepare the ingredients needed to make the dumpling skins.
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  In a mixing bowl of a stand mixer, combine wheat starch and the tapioca flour.
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  Add in salt.
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  Followed by sugar.
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  Using a dough hook on low speed, mix everything till well combined.
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  Pour in BOILING water and on low speed, stir immediately to mix well.
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  Then add in the vegetable oil.
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  Knead into a dough.
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  Remove the dough from the mixing bowl onto a floured surface.
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  When the dough is cooled slightly, knead with your hand until smooth.
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  Cover and rest for 15 minutes.
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  Divide dough into 6 portions.
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  For each portion, flatten the dough into a thin sheet on a floured surface with a rolling pin.
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  Cut the thin dough into round shapes using a round cutter. This will standardise the size of the dumpling wrappers.
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  Continue to roll and cut into round wrappers for the rest of the smooth dough.
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  To make the dumplings, first fold the wrapper into a semi circle, sealing slightly on one end.
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  Place one heaped tablespoon of savory turnip filling into the centre of the wrapper.
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  Pleat one side of the edge of the wrapper and secured to the other side into half moon shape.
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  Continue to pleat to the end and wrapped it up tightly.
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  And you're done!
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  Repeat the same for the rest of the round wrappers and filling.
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  Arrange the dumplings onto a greased steaming tray.
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  Place the dumplings on the greased steaming tray in a steamer.
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  Steam over high heat for about 12 minutes or until the skin turns translucent.
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  Remove from steamer once the dumpling skin turns translucent and brush with some fried garlic or shallot oil while still hot.
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  Put the warm vegetable dumplings on serving plate, garnish with some fried garlic, chillies and chopped spring onions before serving.
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  These dumplings are nice eaten on its own or with chilli sauce. The skin stays soft even when cooled and the turnip fillings is so sweet and juicy.