Cherry & Dennis Helper Habitat
Teochew Chai Kueh Steamed Vegetable Dumplings
潮州粉粿
Recipe overview
Teochew translucent wheat-and-tapioca dumplings filled with cooked jicama, carrot, shiitake and dried shrimp, then steamed.
01
Ingredients
Main ingredients
- 100 g wheat starch
- 80 g tapioca starch
- 300 g jicama
- 30 g carrot
- 30 g dried shrimp
- 2 dried shiitake mushrooms
- 280 ml boiling water
Filling seasoning and dough oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 clove garlic
- 3 tbsp total neutral oil
02
Tools
- steamer
- frying pan
- rolling pin
- cutting board
- knife
- large bowl
03
Steps
Step 1
Soak shrimp and mushroom
Soak dried shrimp and shiitake separately until soft; drain and chop.
Step 2
Shred vegetables
Peel and finely shred jicama and carrot.
Step 3
Mix starches
Combine wheat starch, tapioca starch and salt.
Step 4
Scald dough
Gradually pour in boiling water and stir rapidly into a semi-translucent dough.
Step 5
Knead and rest
Knead in a little oil until smooth; cover and rest 30 minutes.
Step 6
Fry aromatics
Heat oil and fry minced garlic and chopped dried shrimp until fragrant.
Step 7
Cook filling
Add jicama, carrot and mushroom; stir-fry until tender and fairly dry; season with white pepper.
Step 8
Cool filling
Transfer cooked filling to a bowl and cool until no longer hot.
Step 9
Roll skins
Divide dough into about 16 pieces and roll each into a thin round.
Step 10
Fill and seal
Spoon cooked filling into each round, fold and pinch the edges firmly.
Step 11
Steam translucent
Oil steamer tray, space dumplings and steam over boiling water 10–12 minutes until skins turn translucent.
Step 12
Serve
Cool briefly, lift out and brush lightly with oil against sticking; serve.
Common mistakes
- Cold water cannot scald the starches into a pliable translucent skin.
Tips
The 30-minute dough rest is included; keep the cooked filling fairly dry.
