Friday, July 13, 2012

Steamed vegetable dumplings (Chai Kueh) 菜粿 (1)

This is another version of Chai Kueh. The other day I saw Helena tried her sister Jane's chai kueh recipe and she told the dough is easy to handle and not sticky to hands..

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I was using the bowl given by Jom masak, Jom makan-makan (Thanks Cikmanggis) to cut out the round disc skin.

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There is pro and con if compare to two recipes. I have hard time to roll the skin because the dough was sticky and wet when i first tried Joceline's recipe, but amazing when i dust a lot of tapioca flour , the skin texture still maintained soft after steamed. Jane's recipe is easy to be handled, but the skin is easily to break (i guess due to high amount of Tang Mein flour) especially for those thin skin and also partly due to i tried to fill as much of filling possible, hehehe..

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Steamed vegetable dumplings (Chai Kueh) 菜粿 (1)
(recipe source: skin recipe adapted from Helena and Jane, filling recipe by Sonia aka Nasi Lemak Lover)

For the filling
1 medium jicama, shredded
1 medium carrot, shredded
1 firm tofu, pan fry till brown, shredded
25g dried shrimps, soaked in water, chopped
50g mushroom, shredded
Some chopped coriander

1tsp salt or to taste
2tbsp light soy sauce or to taste
1tsp sugar or to taste
pepper

Method
1. Heat oil in a wok, sauté dried shrimps till aroma.
2. Add in jicama, carrot and fried firm tofu, continue to cook for 15mins or till dry.
3. Add in seasonings and chopped coriander, mix well. Set aside to cool.

For the dumpling skin
100g Tang Mein four
70g tapioca flour
1/4tsp salt
1tbsp cooking oil
220g hot boiling water

Method

1. Mix two flours and salt in a mixing bowl, stir to combine.
2. Add hot boiling water into mixing bowl, stir and combine, add in cooking oil, mix well.
3. Cover the mixing bowl and set aside for 5mins (to cook the flour).


To make steamed vegetables dumplings

1. Dust tabletop with little tapioca flour, 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. Wrap the dumpling skin like making pau and seal the opening by pressing the edges together.
3. Brush some cooking oil on the steaming plate, steam for 10mins.
4. Remove the steamed dumplings and garnish with fried shallots, spring onion and chopped red chili. Serve hot.

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I was enjoyed with the chili dipping sauce given by Eileen the other day, the chili sauce is very yummy. Thanks Eileen!


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50 comments:

Fern @ To Food With Love said...

Oooh I love to eat this, especially with chilli sauce or sambal! Looks delicious!

Tracy Low said...

很漂亮,下次过2招给我,ok?哇咔咔卡

eileenlee said...

wow sonia, u also on chai kuih heat ya, hahaha!

2 pcs please, chili source can be omitted, coz i still have mine, hehehe!

ANNA (小雨伞) said...

嘿嘿!圆圆的菜粿又很咔哇依叻。。。
我这边夜市卖的就是这样的pattern的,馅多好看!

Small Kucing said...

the skin sound complicated to make

蓝色小厨 said...

Woo~take away two for my tomorrow breakfast...

Li Shuan said...

Now chai kuih is very popular amongst the blogger friends. I think Chinese do like this type of 粿。I like this shape too. I sometimes add a little bit more oil to make the dough easier to work with.

Angel @ Cook.Bake.Love said...

I see so many cai kueh around lately until my hands itchy but actuly over here we don't call it cai kueh , urs the shape look like Xiao long boa . I love the bamboo basket it's so pretty.

Btw my latest post is for u, take a look.

Mel said...

Oh, I love this too! I eat this faster than if I make this..... Lovely and beautiful picture shots!

Lrong said...

This is one of my favorites... lovely looking pictures too...

Vivian Pang said...

Great looking chai kueh. Nice to eat with chilies sauce :D

孤傲的王子 said...

wow!! i very like this kuih!!!!yummy!!

鲸鱼蓝蓝蓝 said...

圆圆的好可爱啊:)
而且皮薄薄的
功夫真好:)

Tina said...

Sooooo lovely..

Cass @ 揾到食 said...

Oh..this dim sum i can eat many many many yo.. :P

Puan Ros @ Sinaranmenu.blogspot said...

Oooo...Sonia sedap tu...! kak ros memang tak boleh tengok dumpling la.....terguda sungguh..

sabrina 莎莎 said...

Sonia~~
Great~~ta's a tasty chai-kuei with thin skin~~
nice!!! n thx to share the way to make a round skin~~ clever~~~!!!
i so wish can try to do it on tis weekend~~

anne said...

Sonia , that kuehs are too pretty to eat ! This is one of my fave dumplings !

Bernice said...

皮薄馅多,赞!
我明天还想继续菜粿,百吃不厌,哈哈~

cikmanggis said...

hehe saya hampir lupa tentang mangkuk tu:)I'll try this recipe.Nampak menarik sekali.

Karen said...

wow.. Chai Kuih in difference shape, nice wrapping, look so delicious lei.. drooling :)

Angie Ng said...

真巧,我今天也做菜糕,不过你的菜糕看起来漂亮又吸引,所有还是要来带几个回家当夜宵。。。嘻嘻!

WendyinKK @ Table for 2..... or more said...

Oh, they are sisters?
Now I know :)

Haha, sometimes cannot be too greedy la, take it easy, but nice also la, more ingredients will look like bags of money!

Julie said...

wow,similar to momos..delicious!!

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

spdong said...

是的,我也看得出那个皮的薄度~赞!

Baby Sumo said...

Nowadays hard to find good chai kueh to buy... but I'm too lazy to make. Maybe can buy from you? :P

Yee's Corner said...

Wow..., nice kuih £ nyonya baskets too! U know what I just bought teng flour so I can do this kuih kuih which I have not yet tried b4! I love eating them!!!

Little Corner of Mine said...

Oh yummy! I love this and want to eat it from the screen!

mui mui said...

Hi Sonia,
Oh...your Cai kueh is really (pei pok ham lang)。
My family from old (公公婆婆) to young(小瓜) love to eat chai kueh.
I never try this the version add tang mien flour. Mine is just rice flour..would like to share mine with you..^^
http://my123favourites.blogspot.com/2011/10/hakka-choi-kueh-and-hakka-tao-kueh.html

sweetsamsations said...

Your chai kueh looks so authentic and delicious!!! And you even made the skin from scratch too!! So impressive! :)

Honey Bee Sweets said...

I love chai kueh! Love how you wrapped it which can be eaten in one mouth. I usually made mine in a curry puff (semi circle) shape...just makes me hungry thinking of it!

Angie's Recipes said...

These chai kueh are so gorgeous!

Christine said...

Yummy Cai Kueh will have to try to make it. Thanks - I also wanted to try the chilli sauce that Eileen's made but can't read Chinese can you translate.

Thanks
Christine

Anonymous said...

Hi Sonia,
Would like to try making this. Which recipe do you prefer? This or the previous one you featured? Thanks.
Debby

Nami | Just One Cookbook said...

Hi Sonia! Wow I'm very impressed that you make dumplings from scratch and you made it so easy!! Beautiful and delicious dumplings with colorful toppings!

Somewhere in Singapore said...

So nice...

lena said...

i know it's very challenging making the skin..that's why i always put aside to make them but i really love eating these dumplings! very beautiful dumplings just like all your previous ones!

Yan said...

好吃到。。。。。!Beautiful and looks yummy.

Jessie-CookingMoments said...

Left a message here b4 but didn't go through! Your dumplings remind me of the prawn dumpling skin.I want to try to make the dumpling skin but only have a low confidence with making them right,besides never make dumpling b4,don't know how to fold,it's something that looks easy but not easy at all in making

Anonymous said...

OMG ... I love chai kuih and it looks so so yummy.
Do you mind to share the chilli sauce receipe. Thanks :)

Shu Han said...

so overall which dumplng skin recipe would you recommend? I wanted to try making the other chai kueh recipe but now you posted another, I'm wondering which one to go for! Is this more like har gow skin?

Jane Chew said...

Yesterday Helena told me that chai kuih is popular in blog now. haha... But i also just noticed that my sis n you are cutting out the dough using round tool or bowl. For me, i didn't do this before. I normally divide my dough into 4 portions. And divide again each portion into 10. Roll out into round thin sheet and wrap with fillings (like doing 饺子). Anyway, this method might save many strength of rolling out dough :)

Chic & Gorgeous Treats said...

Hi Sonia! Chai Kueh, oh! how I missed eating this. Must make some really soon. I have so many recipes that I want to try, but haven't had the time to get back into the kitchen lately.. This is making me hungry.. imagining myself dipping a lil sweet sauce (tim jeong).. yummmmmm

Vivien said...

Hi, like Shu Han, i also wonder which recipe is better? Are both good as well?

do let us know ;)

Nymphadora said...

would the skin dough stick on your hand? do we need to wet our hands or put some flour to prevent to sticking?

your chai kueh looks yummy

Honey boy said...

I love this steam chai kuih, yours look v v pretty n yummy!

Anonymous said...

Hi Sonia,
Thks for your excellent recipes, its my family favourite chai kueh.
How do keep unsteam kueh fresh in fridge for future use?

jimmy jam said...

I followed your link via chanit's blog (she always finds the most interesting sites!) and wanted to say how much I enjoyed reading all of your posts on this page. Two posts in particularly caught my eye...the one on ELLE À TABLE. I picked up a mag in France but didn't know that they have distribution in Italy! I'll have to search for it as my french is non-existent and I always need to rely on my husband to translate. Outsourcing To China

Stevejvrc said...

wow!! i very like this kuih!!!!yummy!!

Lulu said...

Thanks for posting this recipe. I used the skin portion of this recipe but for the filling I used from another recipe. I am more used to the filling of dried shrimp for the steamed dumpling. But this snack sure filled our craving for childhood memory snack. I'm going to put a link on my blog to this recipe.

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