Chai Kuih 菜粿

Chai Kuih is a common chinese snack in malaysia, it is a transparent skin dumpling with yam bean filling. I thought it is difficult to do but not at all, it is very easy and no need spend a lots of time to making chai kuih. Malaysian will usually eat it with some chilies sauce.

Source: Amy Beh


Ingredients:

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

Filling:
500g yam bean (bangkwang), skin removed and shredded
1 small carrot, shredded
1/4 cup water
1tbsp oil
1 tbsp chopped shallots
1/2 tsp chopped garlic
25g dried prawns, chopped

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

Method:
1.Heat oil, fry shallots and garlic until lightly browned. Add dried prawns and stir-fry until fragrant.
2. Add shredded carrots, yam bean and seasoning and stir-fry for about 4 minutes. Add water and cook until the gravy turns thick. Dish out 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, divided into 30-35 portions. Flatten, wrap filling and seal the edges.
5. Arrange the dumplings on a lightly greased or on grease paperon the steaming tray. Steam for 7 minutes. Brush hot dumplings with a little oil before taking them out.

Notes:
1. I use white radish in stead of yam bean cause it is hardly find in Netherlands.
2. When the pastry skin is cooked, it turn to transparent.
3. I add in some red colouring into my pastry skin.