Chai Kueh (Steamed Dumpling)

Tested Recipe with Slight Adjustment Adapted from Ricky Ng’s Nyonya Kueh

chai-kueh-steamed-dumpling

 

Ingredients:

Dough:

90g wheat starch

140g tapioca flour

2 tbsp corn flour

1 ½ tbsp shortening

1 ¼ cups boiling water

Filling:

A:

3 cloves garlic (minced)

3 tbsp baby dried shrimps

B:

480g shredded turnip

100g shredded carrot

1 tbsp chopped coriander

Seasonings:

1 tbsp sesame oil

¼ tsp five spice powder

½ tsp ground white pepper

1 tsp fish sauce

½ tsp salt

½ tbsp corn flour

Chilli sauce:

10 chillies

5 cloves garlic

30g young ginger

1 tsp fish sauce

1 tsp sesame oil

5 bird’s eye chillies

3 tbsp sugar

½ tsp salt

1 ½ cups boiling water

Garnishing:

Fried garlic oil, fried garlic, chopped spring onion and red chilli

Preparation Instructions:

  1. Filling:
  • Stir-fry filling A with 4 tbsp of oil till fragrant. Add in filling B (except chopped coriander), stir-fry till soften. Add in seasonings and chopped coriander, continue to stir-fry for another 5 minutes.
  • Drain cooked ingredients on a colander or sieve before using.
  1. Chilli sauce:
  • Blend all ingredients finely. Transfer to a pot and bring to boil. Continue to simmer for another 5 minutes. Remove and set aside.
  1. Dough:
  • Place wheat starch in a mixing bowl, add in boiling water and stir vigorously. Cover with a lid and set aside for 30 seconds. Add ½ of the shortening and mix well to form a paste.
  • Sift tapioca flour and corn flour on the table. Add wheat starch paste and the remaining shortening. Knead to form a soft dough.
  • Roll dough into long cylinder shape and divide into desired portions, and cover dough with damp cloth.
  • Divide dough into equal portions. Roll out each ball of dough into flat round skin and use it to wrap some cooked filling. Seal the edges and steam over medium heat for 15 minutes.
  1. To serve:
  • Brush the steamed dumpling with some fried garlic oil, garnish with fried garlic, chopped spring onion and red chilli. Serve with chilli sauce.
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