Crystal Dumpling Chai Kueh (Steamed Dumplings)
Chai Kueh is a traditional Chinese steamed dumpling filled with a savory mixture of jicama, carrots, and dried shrimps, seasoned with oyster sauce and white pepper.
Ingredients
Filling
- 500gjicama, peeled and shredded
- 1/2carrot, shredded
- 50gdried shrimps, minced
- 2tbspminced garlic
Seasoning
- 1tspsalt
- 1tspsugar
- 1tbspoyster sauce
- 1tspwhite pepper
- 1/2cupwater
Dumpling Skin
- 100gwheat starch
- 60gtapioca flour
- 1/2tspsalt
- 1tbspcooking oil
- 220mLhot boiling water
How to make Crystal Dumpling Chai Kueh (Steamed Dumplings)
Filling Preparation
Heat some cooking oil in a wok, sauté minced garlic and dried shrimps until fragrant. Add shredded jicama and carrots, stir fry until soft and fragrant. Set aside to cool.
Dumpling Skin Preparation
In a mixing bowl, combine all ingredients except boiling water. Mix well. Pour in boiling water, mix with a spatula or dough cutter, knead into a soft dough. Cover and let it rest for 15 minutes.
Divide the dough into 25–30g-sized balls, flatten and roll out each one. Fill with the prepared filling and seal, avoiding overfilling.
Line a bamboo steamer with parchment paper, place the filled dumplings inside. Steam over high heat for seven minutes.
After steaming, brush each chai kueh with scallion oil while hot. Serve with red chili oil or garnish with crispy fried onions and chopped spring onions. Enjoy!
Tips & Tricks
Add boiling hot water to the flour mixture when making the dough.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...