Chai Kueh Recipe

Chai Kueh steamed vegetable dumplings on a plate.

4.91 from 11 votes

Soft, chewy Chai Kueh (steamed vegetable dumplings) with a healthy jicama filling, this Malaysian snack is irresistibly delicious at any time of the day. Learn how to make this traditional delicacy with my easy step-by-step guide and pictures.

Prep Time40

Cook Time20

Total Time1

Course: Dumplings

Cuisine: Malaysian Recipes

Keyword: Chai Kueh, Steamed Vegetable Dumplings

Servings: pieces

Author: Bee Yinn Low

Ingredients

Filling:

3 tablespoons dried prawns
300 g jicama yam bean, optional up to 400g
100 g carrots
3 tablespoons oil
3 cloves garlic minced
1/2 teaspoon salt more to taste
3 dashes pepper

Dumpling Wrapper:

165 g wheat starch flour tung mein fun
85 g tapioca flour
420 g hot boiling water 425 ml
5 tablespoons oil

US Customary - Metric

Instructions

Filling:

Wash and soak the dried prawns for 10–15 minutes, then chop them coarsely. Cut the yam bean (jicama) and carrots into long strips. Heat oil in a pan and sauté the garlic until fragrant. Add the dried prawns and fry until aromatic, then stir in the yam bean and carrots. Stir-fry for about 5 minutes, then let the mixture simmer until the vegetables are soft and cooked. Season with salt and white pepper to taste, and allow the mixture to cool completely.

Dumpling Wrapper:

In a large mixing bowl, combine the wheat starch and tapioca flour. Pour in the boiling water and mix thoroughly with a long wooden spoon until a translucent dough forms.
Cover the dough and let it rest for 10 minutes. Gradually add the oil and knead until smooth. Roll the dough into a long, sausage-like shape, then divide it into approximately 30 equal pieces.

Wrapping Chai Kueh:

Prepare the steamer and either lightly oil the steaming tray or line it with parchment paper. Roll out the pastry into circles approximately 7 cm in diameter. Place 1 tablespoon of filling in the center of each circle, pleat the edges, and wrap them tightly to seal.
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.
Let the chai kueh cool in the steamer for 10 minutes. Remove from heat and serve with Malaysian chili sauce, such as Lingham's Hot Sauce.

Notes

Dry filling. To avoid a watery filling, ensure that the excess moisture is drained before wrapping.
Don’t overfill: To avoid bursting during steaming, make sure to add just the right amount of filling. If you are a beginner, always start with a smaller filling.
Prep the steamer. Lightly brush the steaming tray with oil or use parchment paper to prevent sticking and ensure easy removal of dumplings.
Brushing oil. Brushing oil on the dumplings before steaming prevents sticking, improves texture, and adds that glorious sheen to the surface.

Recipe Contributor: Ho Siew Loon

Nutrition