Before my CNY Delights 2013 event end on this coming Thu, 28th Feb, let me split into last 3 smaller round up, so easy for you to check out each of their lovely post and nice creation..Either you can bookmark it for next CNY or you may try it out immediately! I like the cute snake shape cookies, check it out !
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from non blogger, Nor De Roz-Chai Kueh or Vegetable Dumpling
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Chai Kueh or Vegetable Dumpling
Filling:-
500 gms jicama (bangkwang) - skin removed and shredded
1 small carrot - shredded
¼ cup water
1½ tablespoons oil
1 tablespoon chopped shallots
½ teaspoon chopped garlic
25 gms dried prawns - soaked, drained and chopped (optional)
Seasoning:-
1 tablespoon oyster sauce
1½ tablespoon fish sauce
½ teaspoon sugar
½ teaspoon pepper
½ teaspoon sesame oil
Skin pastry ingredients:-
165 gms wheat starch flour ( tung mein fun)
85 gms tapioca flour
420 ml hot boiling water
5 tablespoons oil
Method
Heat oil in a wok and fry shallots and garlic until lightly browned.
Add dried prawns and stir-fry for 1 minute until fragrant.
Add shredded carrots, jicama (bangkwang) and seasoning and stir-fry for 5
minutes.
Add water and continue to fry until the gravy turns thick.
Dish out and set aside to cool.
Pastry Skin Ingredients:-
Mixed wheat starch flour and tapioca flour in a large mixing bowl.
Add in boiling water and mixed it thoroughly with plastic rice server till
you get a translucent like dough.
Cling wrap it up and let it rest for 10 minutes.
Add in oil gradually and knead into a smooth dough in the mixing bowl.
Rolled out dough into a long sausage roll and divide into about 30 pieces.
To assemble dumpling:-
Prepare the steamer.
Lightly oil the steaming tray.
Lightly oil your hands for easy handling of dough.
Make each cut up dough into a ball and put it in between two pieces of cling
wrap (not greaseproof paper).
Press, flatten and roll out the skin pastry into a circle about 7 cms
diameter .
Put 1 tablespoon of filling in the centre.
Fold it over and pleat it so as to seal it up tightly.
Arrange dumpling on the steaming tray.
Brush with some oil before steaming.
Steam for 12 minutes or until the skin is translucent.
After steaming, cool dumpling for 5 minutes before removing it.
Notes & Tips
Cool dumplings for 5 minutes before removing from steamer. This is a very
important step or else you will have a sticky mess and broken vegetable
dumpling/chai kueh.
Enjoy...
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