Steamed Vegetable Dumplings (Chai Kueh)
Published Jan 04, 2010
Updated Sep 15, 2024
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Steamed Vegetable Dumplings (Chai Kueh) - Soft chewy skin together with the slightly crunchy vegetables makes it an irresistible snack any time of the day.
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).
Frequently Asked Questions
This recipe is only 440 calories per serving.
What To Serve With Steamed Vegetable Dumplings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Steamed Vegetable Dumplings (Chai Kueh)
Ingredients
Fillings Ingredients
- 300 g jicama, yam bean, optional up to 400g
- 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 the dried prawns for 10-15 minutes, then chop them coarsely. Shred the yam bean (jicama) and carrots into long strips
- Heat 4-5 tablespoons of oil and stir in the garlic until fragrant. Add the dried prawns and fry until aromatic. Then, add the yam bean (jicama) and carrots. Stir-fry for about 5 minutes and let it simmer until the vegetables are soft and cooked. Season with salt and pepper to taste, and let the mixture cool.
Pastry/Skin
- In a large mixing bowl, combine the wheat starch flour and tapioca flour. Add the boiling water and mix thoroughly with a long wooden spoon until you achieve a translucent dough.
- Cover the dough and let it rest for 10 minutes. Gradually add the oil and knead until you have a smooth dough. Roll the dough into a long sausage shape and divide it into about 30 pieces.
To make Chai Kueh:
- Prepare the steamer and lightly oil the steaming tray.
- Roll out the pastry into circles about 7 cm in diameter. Place 1 tablespoon of filling in the center of each circle. Pleat the edges of the pastry and wrap it up tightly
- Arrange the chai kueh on the steaming tray and brush them lightly with oil before steaming. Steam for 12 minutes or until the skin is translucent.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve successfully made these little beautiful dumplings I’ve attempted so many other recipes they all failed but this one! Thank you for sharing living overseas it is almost impossible to get these vegetables dumplings. There are the Thai version but they aren’t the same.
Hi Michelle, thanks for trying this recipe. I am glad that it worked out.
What is jicama in English called?
When kneading the dough, encounter very sticky, how to avoid it?
More a bit more flour.
I have gone through a few online Chai Kueh recipes, some had rice flour in replacement as your wheat flour skin recipe. Can u share the difference in skin texture when wheat flour is used compared to rice please????
Rice flour won’t give you the Q Q texture.
I’ve just made a whole lot! :D Im a happy girl now ^v^ thank you!
I am wondering if the wrapper will be hard when it is cold. Thanks.
Would you have the recipe for the dark sauce? I’m not sure what it’s called but it tasted abit like heh cho?
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.
Can I freeze d chai kueh?i mean before d steaming process
Don’t freeze it will change the texture of the skin.
Any suggestion on how to keep d chai kueh?coz I can’t finish it :p
You can keep in the fridge but just don’t freeze.
Can I use daikon instead of jicama ?
You can but it will not taste as good.
Do you have a recipe for Chai Kueh with the salty vegetables? I like those ones better! :)
Salty vegetables? Interesting I have never tried those.
Do I have to use wheat flour? Can’t I substitute it with rice flour?
Yes you have to use wheat flour.