Tuesday, June 7, 2011

Vegetables Dumplings


A recipe from Amy Beh  (Chai Kueh) which is really easy to make and taste really delicious  ... a soft, chewy and translucent-like skin filled with chinese chives or yam beans best eaten with chilli sauce.


Skin:

300g wheat starch (Tang Mein Fun)
75g glutinous rice flour
150g tapioca flour
3/4 tsp salt
675 ml boiling water
9 tbsp cooking oil

  • Sift flours into a mixing bowl and add in salt.
  • Make a well in the centre and pour in boiling water; mix well to form a dough.
  • Gradually work and knead in oil.  
  • Roll dough into a long sausage and cut into small portions.  
  • Lightly dust work surface with tapioca flour; then flatten each piece of dough into thin disc.  
  • Fill with prepared fillings and pleat the edge of the skin tightly to form a dumpling.
  • Steam dumplings under rapid boiling water for about 8 minutes.
  • Brush dumplings with oil.


Fillings:

(A)
about 300g yam bean, shredded
a small carrot, shredded
2 cloves garlic
50g dried shrimps, chopped coarsely
salt & pepper

  • Saute garlic and dried shrimps until fragrant.  
  • Add in shredded yam beans and carrot and stir fry until cooked.
  • Add salt and pepper to taste.
  • Set aside to cool.

(B)
350g chinese chives, cut finely
50g dried shrimps
2 cloves garlic
salt & pepper

  • Saute garlic and dried shrimps until fragrant.  Add into chives and season with salt and pepper.




2 comments:

  1. Ur wrapping skills are so good.
    I don't think I can do anything like this.

    ReplyDelete
  2. Thanks for the compliment. If I can, I am sure you can, just need some practice.

    ReplyDelete

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