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Smooth, chewy Chai Kueh (steamed vegetable dumplings) with a wholesome jicama filling, this Malaysian snack is irresistibly scrumptious at any time of the day. Learn to make this conventional delicacy with my simple step-by-step information and footage.
Steamed Vegetable Dumplings
Chai Kueh (typically spelled as Chai Kuih) is a conventional Chinese language snack, particularly well-liked among the many Teochew and Hakka communities, notably with the older technology in Malaysia and Singapore. There are a number of well-liked fillings for these steamed vegetable dumplings, however the most typical ones are made with sengkuang (jicama or yam bean) and kuchai (Chinese language leeks).
The important thing to creating Chai Kueh lies within the pores and skin, which should be smooth, chewy, and have a translucent sheen that provides it a fragile, shiny crystal-like look. Reaching this texture requires ability and the appropriate steadiness of elements. As soon as the pores and skin is ready, it’s used to wrap the stir-fried jicama (yam bean), making a distinction between the smooth, translucent wrapper and the marginally crunchy, flavorful filling. This mix of textures is what makes Chai Kueh such an irresistible deal with. I, for one, am a faithful lover of this delicacy.
When you love Malaysian kuih, please additionally take a look at different related kuih recipes: kuih kosui, spiral curry puff, and yam cake (orh kuih).
Why I Love This Recipe
I take pleasure in this recipe for a number of causes:
- Distinctive texture in contrast to others – its excellent steadiness of soppy, chewy texture and a flavorful, barely crunchy vegetable filling make it a well-liked kuih in Malaysia.
- Timeless Culinary Custom. Chai Kueh is greater than only a scrumptious snack; it’s a cherished a part of the Hakka and Teochew culinary heritage in Malaysia. Learn to make this delicacy so we may help protect the normal flavors and methods handed down via generations.
- Nostalgia. These vegetable steamed dumplings all the time jogs my memory of my late mom’s model. It’s an unforgettable consolation meals, similar to how she used to make it.
Elements You’ll Want
- Jicama (yam bean) – This root vegetable is often often known as sengkuang in Malay language. It’s broadly utilized in Malaysian delicacies, notably in dishes like Nyonya Jiu Fu Char and Fried Popiah.
- Dried shrimps (heh bee) – That is a necessary ingredient in lots of Chinese language-Malaysian recipes. It provides a wealthy umami taste and depth to many dishes, together with Sambal.
- Carrots
- Garlic
- Salt
- Pepper
- Wheat starch flour (tung mein enjoyable) and tapioca flour – Sadly, there’s no excellent substitute for wheat starch and tapioca flour since they’re what give chai kuih its chewy, translucent texture—different choices like cornstarch or potato starch simply received’t do the identical job.
- Sizzling boiling water – The key to getting that excellent, barely chewy, translucent texture. When you use heat or chilly water, the dough can get too sticky or robust to deal with, making it more durable to work with and affecting how the ultimate dish seems.
- Oil
Please check with the recipe card on the backside of this submit for full particulars on every ingredient.
Professional Suggestions For Fail-Proof Chai Kuey
- Dry filling. To keep away from a watery filling, be certain that the jicama are stir-fried till dry, and extra moisture is drained earlier than wrapping.
- Don’t overfill: To keep away from bursting throughout steaming, be certain that so as to add simply the correct quantity of filling. In case you are a newbie, all the time begin with a smaller filling.
- Prep the steamer. Calmly brush the steaming tray with oil or use parchment paper to forestall sticking and guarantee simple removing of dumplings.
- Brushing oil. Brushing oil on the dumplings earlier than steaming prevents sticking, improves texture, and provides that wonderful sheen to the floor.
Ceaselessly Requested Questions
Cracks often occur if the dough will get too chilly or dries out. Maintain it lined with a humid fabric and work with it whereas it’s nonetheless heat. Heat dough is far simpler to fold and pleat with out breaking!
It’s most likely as a result of the water wasn’t scorching sufficient once you made the dough. You want boiling water to make the dough gelatinize correctly. Freshly boiled water is the important thing to that fairly, see-through pores and skin!
When you don’t have a steamer, no worries! You possibly can steam chai kuih utilizing a pot with a steaming rack or perhaps a metallic colander. Simply be certain that the water doesn’t contact the dumplings as they steam.
Sure! Steam them prematurely and reheat later by steaming for 3-5 minutes. Or, freeze the raw ones and steam them straight from the freezer—simply add a few additional minutes to the cooking time.
This recipe is barely 460 energy per serving.
Different Recipes You May Like
I hope you take pleasure in this submit as a lot as I do. When you strive my recipe, please go away a remark and contemplate giving it a 5-star score. For less difficult and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my publication and following me on Fb, Pinterest, and Instagram for brand spanking new updates.
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Fillings
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Wash and soak the dried prawns for 10-Quarter-hour, then chop them coarsely. Shred the yam bean (jicama) and carrots into lengthy strips. Warmth 4-5 tablespoons of oil and stir within the garlic till aromatic. Add the dried prawns and fry till fragrant. Then, add the yam bean (jicama) and carrots. Stir-fry for about 5 minutes and let it simmer till the greens are smooth and cooked. Season with salt and pepper to style, and let the combination cool.
Pastry/Pores and skin
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In a big mixing bowl, mix the wheat starch flour and tapioca flour. Add the boiling water and blend totally with a protracted wood spoon till you obtain a translucent dough.
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Cowl the dough and let it relaxation for 10 minutes. Step by step add the oil and knead till you may have a clean dough. Roll the dough into a protracted sausage form and divide it into about 30 items.
To make Chai Kueh:
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Put together the steamer and calmly oil the steaming tray, or lined with parchment paper. Roll out the pastry into circles about 7 cm in diameter. Place 1 tablespoon of filling within the heart of every circle. Pleat the perimeters of the pastry and wrap it up tightly.
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Prepare the chai kueh on the steaming tray and brush them calmly with oil earlier than steaming. Steam for 12 minutes or till the pores and skin is translucent.
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Let cool within the steamer for 10 minutes. Take away from warmth and serve with Malaysian chili sauce akin to Lingham Sizzling Sauce.
- Dry filling. To keep away from a watery filling, be certain that the jicama are stir-fried till dry, and extra moisture is drained earlier than wrapping.
- Don’t overfill: To keep away from bursting throughout steaming, be certain that so as to add simply the correct quantity of filling. In case you are a newbie, all the time begin with a smaller filling.
- Prep the steamer. Calmly brush the steaming tray with oil or use parchment paper to forestall sticking and guarantee simple removing of dumplings.
- Brushing oil. Brushing oil on the dumplings earlier than steaming prevents sticking, improves texture, and provides that wonderful sheen to the floor.
Serving: 4folks, Energy: 460kcal, Carbohydrates: 66g, Protein: 9g, Fats: 18g, Saturated Fats: 1g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 11g, Trans Fats: 0.1g, Ldl cholesterol: 126mg, Sodium: 420mg, Potassium: 206mg, Fiber: 5g, Sugar: 3g, Vitamin A: 4192IU, Vitamin C: 17mg, Calcium: 69mg, Iron: 2mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
