Recipe - "Chye Kueh" (Steamed Vegetable Dumplings)

"Chye Kueh"

 

Chye Kueh (Steamed Vegetable Dumplings)

‘Chye Kueh’ is easy to make. You can use Yam bean (bangkuang) or Chives for the fillings. The skin should be translucent after steaming. I prefer the skin texture a little chewy. Allow me to share with you this recipe using Yam bean as the main ingredient.

Ingredients

Fillings

400 gm yam bean (julienned)

1 carrot (julienned)

3 shallots (sliced)

30 gm dried shrimps (soaked, drained and roughly chopped)

2 tbsp oil

Salt and pepper to taste

 

Dough/Skin

100 gm wheat starch flour

100 gm tapioca flour

½ tsp salt

1 tbsp shallot oil (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html )

200 ml hot boiling water

 

Procedure

Fillings

Heat a wok or pan.  Add oil. Saute sliced shallots till lightly brown. Add dried shrimps and saute till fragrant.

 

Add in Yam bean. Fry for a few minutes and then add carrots. Mix and stir well. Cook it in low heat for about 15 to 20 minutes. Season it with salt and pepper.

 

Remove the dish and set it aside to cool.

 

 

 

 

 

 

 

Dough/Skin

Mix wheat starch flour, tapioca flour, 1 tbsp of shallot oil and salt in a mixing bowl. Pour in hot boiling water and mix it thoroughly.

Cover with a piece of damp cloth and let the dough rest for 10 minutes.

 

Roll out the dough into long shape and cut into pieces. Using a rolling pin, roll each piece of the dough to form a thin circle. (Use a small bowl to cut out thin circles as to standardise the size)

Place 1 tbsp of fillings into the centre of the skin. Fold it in any shape you like.

 

Brush some oil on the surface of the steamer plate and brush some shallot oil on top of each dumpling.

 

Steam the dumplings on high rapid boiling water for 10 minutes.

 

Serve hot with sweet sauce (http://5foodway.blogspot.com.au/2014/08/recipe-sweet-sauce-tim-cheong.html ) and chilli sauce.