Crystal Dumpling Chai Kueh (水晶菜粿）

 

Have you ever encountered a dumpling so translucent you can almost see the vibrant treasure within? This is not just any dumpling; this is Chai Kueh (菜粿), a beloved staple of Teochew cuisine often called the “crystal dumpling” for its stunning, semi-transparent skin.

Jicama, taro, and chives are the most popular fillings used to make Chai Kueh (Mang Kwang). Jicama filling, enhanced with dried shrimp, is my favourite. The flavour and scent are both amazing. When eating chai kueh, homemade sauce makes it much tastier.

I don't profess to be an expert in chai kueh preparation. I experimented with a few ingredients and techniques before coming up with my own modifications, which I will now share with you.  When I initially made my Chai Kueh with wheat starch and corn starch, I still recall that it had to be served hot because otherwise the skin would harden.

I am currently using wheat starch and tapioca flour to make the kueh skin. The kueh will have a crystal-clear appearance and it tastes bouncy.  The skin can be made quite thin and is simpler to handle. The chai kueh is quite delicious and won't harden after cooling.

Another important step is to add boiling hot water to the flour mixture when making the dough. The reason for doing so is to cook the dough and give it more elasticity and prevent it from breaking while rolling. Once the filling is sealed, it can be chilled and steamed when you're ready to eat.

 

 

INGREDIENTS

(Filling)

500g jicama, peeled and shredded

½ carrot, shredded

50g dried shimps, minced

2 tbsp minced garlic

 

(Seasoning)

1 tsp salt

1 tsp sugar

1 tsp white pepper

½ cup water

 

(Dumpling skin) (20 pcs)

100g wheat starch

60g tapioca flour

½ tsp salt

1 tbsp cooking oil

220ml hot boiling water

METHOD

1. Heat up some cooking oil in a wok, sauté minced garlic and dried shrimps until fragrant, add shredded jicama and carrots, stir fry evenly. Add water and seasoning. Cook until the liquid dried up and the mixture turns soft and fragrant. Set aside to cool.

2. To make the dumpling wrapper. Combine all the ingredients into a mixing bowl except the boiling water, mix well. Pour in the hot boiling water, mix well with a spatula until it becomes a soft dough, cover, and rest for 15 minutes.

3. Remove the dough from the bowl. Slightly knead it into a smooth dough. Divide it into 2 parts. Roll out one part into a log shape and cut into 10 equal sections. Do the same for the other part.

4. Slightly flatten the small ball with your palm. Use a rolling pin to roll it into a thin disc. Place the filling into the center of the dumpling wrapper. Fold the wrapper over and pleat the edges to seal it (Or you can just press it with no pleat).

4. Place the Chai Kueh on the bottom of a bamboo steamer lined with parchment paper.   Steam it for seven minutes over a high heat.

5. After steaming, brush some scallion oil on each chai kueh while hot. Serve with red chili oil or spread some crispy fried onion and chop spring onion on top. ENJOY!!