Vegetables Dumplings (Chai Kuih)

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.