Ku Chai Kuih (Steamed Chive Dumpling) 蒸韭菜粿

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Instructions

 

Prepare Chive Dumpling Filling:

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  Start by preparing the filling. Wash thoroughly the fresh chinese chives and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
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  Next, peel and chop garlic and shallots.
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  Soak, drain and chop dried shrimps.
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  Heat a wok with vegetable oil over medium-high heat. Add chopped garlic & shallots and saute till fragrant.
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  Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
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  Toss the fried shallots and garlic in the fresh cut chinese chives.
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  Then add in a tsp of alkaline water. This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.

Make Chive Dumplings Skin:

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  To make the skin, first bring a pot of water to a boil.
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  In a large mixing bowl, add wheat starch, tapioca flour, salt and sugar. Whisk to combine well.
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  Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
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  Then, add in vegetable oil and continue to knead until a smooth dough is formed. Remove from mixer.
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  Briefly knead the dough with your hand for the last time.
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  Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
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  First, lightly dust the working surface and rolling pin with some flour. Then roll out the dough into a thin layer.
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  Using a cutter, cut into round wrappers.
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  Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!

Make Chive Dumplings:

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  To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
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  Pinch the centre of wrapper tightly to seal.
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  Next, pinch the lower half (right side) of dumpling to seal.
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  Then, bring the upper half (right side) of dumpling forward and press to seal.
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  Next, pinch the lower half (left side) of chive dumpling to seal.
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  Then, bring the upper half (left side) of chive dumpling forward and press to seal.
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  Press together both sides of chive dumpling to wrapped it up tightly.
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  Continue to do the same for the rest of the round wrappers. And we're done!
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  Lightly oiled a steaming tray.
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  Arrange the pleated chive dumplings on the steaming tray.
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  Place on prepared steamer.
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  Steam for 15 minutes or until the skin turns translucent.
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  Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate.
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  These chive dumplings are best eaten fresh served with sweet chilli sauce. So Enjoy!