菜粿 (Chai Kueh) Steamed vegetable dumplings

found from web will try later


For the filling
Ingredients : 
1 no           Large Jicama (sengkuang), shredded
1 pc           Carrot, shredded
5 cloves     Minced Garlic
20 g           Dried Shrimps, soaked in water, chopped
Some chopped coriander ( I used cilantro/ spring onions)
1tsp salt or to taste
2tbsp light soy sauce or to taste
1tsp sugar or to taste ( I omitted this)
Pepper

Method :
1. Heat oil in a wok, sauté minced garlic & dried shrimps till aroma.
2. Add in jicama (sengkuang) & carrot, continue to cook for 15 mins or till dry.
3. Add in seasonings and chopped coriander, mix well. Set aside to cool.

For the dumpling skin
Ingredients : 
100g Tang Mein Flour (Wheat starch)
200g Tapioca Flour
10g Sugar
A pinch of Salt
20g Cooking Oil
450g Hot Boiling Water

Method :
1. Mix two flours in a mixing bowl, stir to combine.
2. Add sugar, salt and cooking oil in the hot boiling water.
3. Pour hot water into the mixing bowl and quickly stir to combine to become dough. Set aside to cool.

Other ingredients
Banana Leaves
Fried Garlic Oil

To make steamed vegetables dumplings
1. Dust tabletop with a lot of tapioca flour (dough is very sticky), roll dough to form a thin circle.(using a round cutter or a small bowl to cut out thin circle as to standardize the size)
2. Wrap 1 tbsp of filling with each skin. Fold into semicircle and seal the opening by pressing the edges together.
3. Place each dumpling on a small sheet of banana leaf, place on a steaming tray, steam for 15 mins.
4. Remove the steamed dumplings and brush the surface with some garlic oil. Serve hot.

The Chai Kueh tasted good even when cold. If you want to eat it the next day, just steam it again and it will taste as good as fresh!