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Chai Kueh (Steamed Vegetable Dumplings)


Chai Kueh Recipe
Fillings Ingredients

300-400g jicama (yam bean)
3 Tbsp Dried Prawns ( optional)
100g Carrots
1 Tbsp Chopped Garlic

Method :

Wash and soak dried prawns for 10-15 minutes. Chop it coarsely.
Shread yam bean (jicama) and carrots into long strips.
Heat up 4-5 Tbsp oil and stir in garlic till fragrant.
Add in dried prawns and fry till fragrant.
Add in yam bean (jicama) and and carrots. Stir fry for about 5 minutes and let it simmer till vegetable is soft and cooked. Add in salt and pepper to taste.
Leave it to cool.

Pastry/Skin Ingredients

165 g Wheat Starch Flour ( Tung Mein Fun)
85 g Tapioca Flour
420 g hot boiling water
5 Tbsp oil

Method :

Mixed wheat starch flour and tapioca flour in a large mixing bowl.
Add in boiling water and mixed it thoroughly with long wooden spoon till you get a translucent like dough.
Close it up and let it rest for 10 minutes.
Add in oil gradually and knead into a smooth dough.
Rolled out dough into a long sausage roll and divide into about 30 pieces.

To make  Chai Kueh:

Prepare the steamer.
Lightly oiled the steaming tray.
Roll out the skin pastry into a circle with about 7 cm diameter.
Put 1 Tbsp filling in the center.
Pleat the edge of the skin and wrapped it up tightly.
Arrange the Chai kueh on the steaming tray. Brush with some oil before steaming.
Steam for 12 minutes or until the skin is translucent.

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12 COMMENTS... read them below or add one

  1. Qing Ru

    Would you have the recipe for the dark sauce? I’m not sure what it’s called but it tasted abit like heh cho?

    • Chai Hong

      I think you are referring to jin Jiang vinegar. They normally serve with jiao jee and shanghai Siew long pao with shredded young ginger. I hope that is what you referring to.

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