Steamed vegetable dumplings (Chai Kueh) 菜粿

    3 hours

    I bookmarked the recipe from Joceline but made my own filling as I like to add tofu. The skin just has the right texture, soft and little chewy! Perfect Chai Kueh!


    Johor, Malaysia
    10 people made this

    Makes: 40 dumplings

    • 3 tbsp oil
    • 20g dried shrimps, soaked in water, chopped
    • 1 large jicama, shredded
    • 1 carrot, shredded
    • 1 firm tofu, pan fry till brown, shredded
    • 1 tsp sugar or to taste
    • 1 tsp salt or to taste
    • 2 tbsp light soy sauce or to taste
    • a dash of Pepper
    • some chopped coriander
    • 100g Tang Mein flour
    • 200g tapioca flour
    • 10g sugar
    • a pinch of salt
    • 20g cooking oil
    • 450g boiling water
    • banana leaves (cut into 40 pieces)
    • fried garlic oil

    Prep:2hr  ›  Cook:1hr  ›  Ready in:3hr 

    1. Heat oil in a wok, sauté dried shrimps until fragrant.
    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.
    4. Mix two flours in a mixing bowl, stir to combine.
    5. Add sugar, salt and cooking oil in the hot boiling water.
    6. Pour hot water into the mixing bowl and quickly stir to combine to become dough. Set aside to cool.
    7. Dust tabletop with a lot of tapioca flour (dough is very sticky), roll dough to form a thin circle. (Use a round cutter or a small bowl to cut out thin circles so as to standardize the size.)
    8. Wrap 1 tbsp of filling with each skin. Fold into semicircle and seal the opening by pressing the edges together.
    9. Place each dumpling on a small sheet of banana leaf, place on a steaming tray, steam for 15mins.
    10. Remove the steamed dumplings and brush the surface with some garlic oil. Serve hot.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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