Tuesday, 21 June 2011

Chai Kueh (Chives Dumpling)菜粿

This is another of my mother's favourite snacks, it is after all a Teo Chew dish. The quality of the skin depends on the skill of the cook I think, it can be quite tricky to spread it thin enough so it's not chewy, but not too thin that it'll break when you try to wrap it.  My first attempt wasn't too bad I reckon.

For the skins:
200g "Teng" flour (whole wheat flour) 澄粉
150g Tapioca flour
1/2 tsp salt
2 tbsp vegetable oil
450ml hot water

For the filling:
A big bunch of chives, finely chopped
a handful of dried shrimps, washed, dried and roughly chopped
2 cloves of garlic, finely chopped
1-2 pieces of fried tofu, finely diced
Soy sauce, salt and pepper to taste

  1. Heat oil in wok.
  2. Stir fry the filling, starting with dried shrimps, garlic, chives, tofu and flavourings.
  3. Set aside to cool while you make the skins.
  4. Mix all the flours and salt in a bowl. 
  5. Pour in the hot water. Stir with a wooden spoon and then use your hand to knead when the temperature becomes manageable.
  6. Incorporate the oil when kneading.
  7. Prepare your steamer and start boiling the water for it.
  8. Clean and oil the kitchen bench/a non stick surface.
  9. Divide the dough into small balls. This quantity is enough to make about 15. (Cover with wet kitchen towel to prevent it drying out).
  10. Flatten the dough as much as possible with a rolling pin (traditionally a large cleaver is used).
  11. Spoon the filling onto half of the skin and fold in half, wet the edges to seal.
  12. Carefully lift it off the bench onto a square of non stick paper.
  13. Steam for 10mins until the skin is translucent.

1 comment:

  1. Are you sure 菜粿 look like this????


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