Steamed vegetable dumplings (Chai Kueh) 菜粿 (1)

This is another version of Chai Kueh. The other day I saw Helena tried her sister Jane's chai kueh recipe and she told the dough is easy to handle and not sticky to hands..

I was using the bowl given by Jom masak, Jom makan-makan (Thanks Cikmanggis) to cut out the round disc skin.

There is pro and con if compare to two recipes. I have hard time to roll the skin because the dough was sticky and wet when i first tried Joceline's recipe, but amazing when i dust a lot of tapioca flour , the skin texture still maintained soft after steamed. Jane's recipe is easy to be handled, but the skin is easily to break (i guess due to high amount of Tang Mein flour) especially for those thin skin and also partly due to i tried to fill as much of filling possible, hehehe..

 

Steamed vegetable dumplings (Chai Kueh) 菜粿 (1)
(recipe source: skin recipe adapted from Helena and Jane, filling recipe by Sonia aka Nasi Lemak Lover)

For the filling
1 medium jicama, shredded
1 medium carrot, shredded
1 firm tofu, pan fry till brown, shredded
25g dried shrimps, soaked in water, chopped
50g mushroom, shredded
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
70g tapioca flour
1/4tsp salt
1tbsp cooking oil
220g hot boiling water

Method

1. Mix two flours and salt in a mixing bowl, stir to combine.
2. Add hot boiling water into mixing bowl, stir and combine, add in cooking oil, mix well.
3. Cover the mixing bowl and set aside for 5mins (to cook the flour).


To make steamed vegetables dumplings

1. Dust tabletop with little tapioca flour, 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. Wrap the dumpling skin like making pau and seal the opening by pressing the edges together.
3. Brush some cooking oil on the steaming plate, steam for 10mins.
4. Remove the steamed dumplings and garnish with fried shallots, spring onion and chopped red chili. Serve hot.

I was enjoyed with the chili dipping sauce given by Eileen the other day, the chili sauce is very yummy. Thanks Eileen!