CHAI KUIH / VEGETABLES DUMPLINGS

I'm so happy to found this recipe on the website by Amy Beh. Since I was in the States, I couldn't find this kueh and really miss it. This kuih is so good with chili sauce and a cup of tea.


INGREDIENTS :

Pastry skin:
100 g tapioca flour
200 g wheat starch
50 g glutinous rice flour
1/2 tsp salt
450 ml hot boiling water
6 tbsp vegetable oil

Filing :
500 g yam bean/pang-kuang, skin removed and shredded
1 small carrot, shredded
1/4 cup water
1 1/2 tbsp vegetable oil
1 tbsp chopped shallots
1/2 tsp chopped garlic
25 g dried shrimp, soaked, drained and chopped

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
1/2 tsp sesame oil

some garlic oil for brushing



METHOD :

1. Heat oil in a wok and fry shallots and garlic until lightly browned. Add dried shrimps and stir-fry for 40-50 seconds until fragrant.

2. Add shredded yam bean, carrots and seasoning and stir-fry for 4-5 minutes. Add water and continue to fry until the gravy turns thick. Dish out, drained and set aside to cool.

3. For the pastry skin, put tapioca flour, wheat starch, glutinous rice flour and salt in a mixing bowl. Add boiling water gradually and stir with a long wooden spoon. Add in the oil and knead into a smooth dough.

4. Remove dough out onto a lightly floured tabletop and roll into a long sausage roll. Cut into about 30-35 equal pieces then flatten each piece of dough with the use of a rolling pin. Roll out to form a thin round piece of about 7-8 cm in diameter.

5. Put a tbsp of filing in the center of the pastry skin, gather up the edges and pinch to enclose the filing.

6. Arrange the dumplings on a lightly greased steaming tray. Steam for 7-8 minutes.

7. Brush the hot dumplings with a little of garlic oil before taking them out.