Steamed vegetable dumplings (Chai Kueh) 菜粿

I have bookmarked this Chai Kueh recipe from Joceline for a longer time. I just tried to making this kueh on last week, and very happy with the result..The skin just has the right texture, soft and little chewy! Perfect Chai Kueh!



I was making my own filling as i like to add tofu in the filling. But i have to warn you as the dough is very sticky, no way you can roll without dusting a lot of tapioca flour. As the dough is sticky, was not able to roll the skin too thin, but don't worry, after steamed, the skin texture just perfect...

Sent some to my sister who just staying nearby...

Steam again the next morning, a perfect breakfast..

Steamed vegetable dumplings (Chai Kueh) 菜粿
(recipe source: skin recipe adapted from Joceline Lor, filling recipe by Sonia aka Nasi Lemak Lover)

For the filling

1 large jicama, shredded

1 carrot, shredded

1 firm tofu, pan fry till brown, shredded

20g dried shrimps, soaked in water, chopped
Some chopped coriander
1tsp salt or to taste
2tbsp light soy sauce or to taste
1tsp sugar or to taste
Pepper

Method
1. Heat oil in a wok, sauté dried shrimps till aroma.
2. Add in jicama, carrot and fried firm tofu, continue to cook for 15mins or till dry.
3. Add in seasonings and chopped coriander, mix well. Set aside to cool.

For the dumpling skin
100g Tang Mein four
200g tapioca flour
10g sugar
A pinch of salt
20g cooking oil
450g hot boiling water

Method
1. Mix two flours in a mixing bowl, stir to combine.
2. Add sugar, salt and cooking oil in the hot boiling water.
3. Pour hot water into the mixing bowl and quickly stir to combine to become dough. Set aside to cool.

banana leaves
fried garlic oil

To make steamed vegetables dumplings
1. Dust tabletop with a lot of tapioca flour (dough is very sticky), roll dough to form a thin circle.(using a round cutter or a small bowl to cut out thin circle as to standardize the size)
2. Wrap 1 tbsp of filling with each skin. Fold into semicircle and seal the opening by pressing the edges together.
3. Place each dumpling on a small sheet of banana leaf, place on a steaming tray, steam for 15mins.
4. Remove the steamed dumplings and brush the surface with some garlic oil. Serve hot.

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.