Contributor: Ho Siew Loon
Happy New Year! Last week, my neighbors and I had a wonderful potluck party to usher in 2010 and one of the special traditional delicacies that I learned from a neighbor is her ever popular Chai Kueh.
Her Chai Kueh has always been a hit at all our gatherings. I have always enjoyed the chewy texture of Chai Kueh and since it is steamed, it is a rather healthy snack to enjoy…
Chai Kueh (Vegetable Dumplings) is a typical Chinese snack. This snack is very popular among the Teochew and Hakka especially the older generation.
The skill in making Chai Kueh lies in the skin as to achieve the soft, chewy and translucent-like sheen. Stir fried jicama (yam bean) is then wrapped in the crystal like skin.
The soft chewy skin blended together with the slightly crunchy vegetables makes it a simply irresistible snack at any time of the day.
If you like this recipe, please also check out other similar recipes: kuih kosui, spiral curry puff, layer cake (kek lapis).
Chai Kueh Recipe
Chai Kueh (Steamed Vegetable Dumplings) | Easy Asian Recipes.
Ingredients
Fillings Ingredients
- 300-400 g jicama, yam bean
- 3 tablespoons dried prawns, (optional)
- 100 g carrots
- 1 tablespoon chopped garlic
- salt
- pepper
Pastry/Skin Ingredients
- 165 g wheat starch flour, tung mein fun
- 85 g tapioca flour
- 420 g hot boiling water
- 5 tablespoons oil
Instructions
Fillings
-
Wash and soak dried prawns for 10-15 minutes. Chop it coarsely.
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Shread yam bean (jicama) and carrots into long strips.
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Heat up 4-5 Tbsp oil and stir in garlic till fragrant.
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Add in dried prawns and fry till fragrant.
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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.
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Leave it to cool.
Pastry/Skin
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Mixed wheat starch flour and tapioca flour in a large mixing bowl.
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Add in boiling water and mixed it thoroughly with long wooden spoon till you get a translucent like dough.
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Close it up and let it rest for 10 minutes.
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Add in oil gradually and knead into a smooth dough.
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Rolled out dough into a long sausage roll and divide into about 30 pieces.
To make Chai Kueh:
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Prepare the steamer.
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Lightly oiled the steaming tray.
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Roll out the skin pastry into a circle with about 7 cm diameter.
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Put 1 Tbsp filling in the center.
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Pleat the edge of the skin and wrapped it up tightly.
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Arrange the Chai kueh on the steaming tray. Brush with some oil before steaming.
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Steam for 12 minutes or until the skin is translucent.
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Selina
What is jicama in English called?
Rowena
When kneading the dough, encounter very sticky, how to avoid it?
Rasa Malaysia
More a bit more flour.
Vannessa
I’ve just made a whole lot! :D Im a happy girl now ^v^ thank you!
Jane
I am wondering if the wrapper will be hard when it is cold. Thanks.
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.
Aubreya
Can I freeze d chai kueh?i mean before d steaming process
Rasa Malaysia
Don’t freeze it will change the texture of the skin.
Aubreya
Any suggestion on how to keep d chai kueh?coz I can’t finish it :p
Rasa Malaysia
You can keep in the fridge but just don’t freeze.
goldchoc
Can I use daikon instead of jicama ?
Rasa Malaysia
You can but it will not taste as good.
AC84
Do you have a recipe for Chai Kueh with the salty vegetables? I like those ones better! :)
Rasa Malaysia
Salty vegetables? Interesting I have never tried those.
Thuy Dung Le
Do I have to use wheat flour? Can’t I substitute it with rice flour?
Rasa Malaysia
Yes you have to use wheat flour.