Chai Kueh Recipe
Chai Kueh (Steamed Vegetable Dumplings) | Easy Asian Recipes.
Servings: 4 people
Calories: 440kcal
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 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 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
- 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.
Nutrition
Serving: 4people | Calories: 440kcal | Carbohydrates: 64g | Protein: 9g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 416mg | Fiber: 5g | Sugar: 2g