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.
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.
FAQS
Can I substitute jicama with another vegetable?
Yes, you can substitute jicama with other crunchy vegetables like daikon radish or even cabbage, but the flavor and texture may vary.
How do I store leftover chai kueh?
Leftover chai kueh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving before serving.
What can I use instead of dried shrimps?
If you prefer a vegetarian option, you can omit the dried shrimps or replace them with finely chopped mushrooms or tofu for added texture.
How can I make the dough more pliable?
If the dough feels too dry, you can add a little more hot boiling water, a tablespoon at a time, until you achieve a soft and pliable consistency.
Can I freeze the dumplings before steaming?
Yes, you can freeze the filled dumplings before steaming. Just make sure to arrange them in a single layer on a tray and freeze until solid, then transfer to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.
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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 cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. 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...
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