Vegetarian Dumpling
Ingredients
INGREDIENTS
Cai Kuih/ Dumpling Skin
2 bowls Wheat Starch
1 bowl tapioca flour
3 bowls water
1 tbsp. of salt
Cooking oil
Cai Kuih Fillings
Sengkuang/Jicama - cut into strips or shredded
Carrots - cut into strips or shredded
Dried mushroom - soak, drain and sliced
Dried radish – soak and drain
Chinese Celery stalk (discard leaves)
Vegetarian lamb/Vegetarian luncheon meat – cut into cubes
Green Amaranth leaves - chopped
Salt and pepper for seasoning
Jicama Carrots Filling:
15. Heat oil, sauté dried radish, add in mushroom, vegetarian luncheon meat untill fragrant.
16. Add in jicama, carrots and stir-fry for 3-4 minutes, add some water (including water reserved from soaking mushroom).
17. Add in seasonings and leave to simmer with low heat till all water is evaporated.
18. Sprinkle in chopped Chinese celery stalk, turn heat off and stir to mix.
19. Set aside to cool.
Amaranth Filling:
20. Heat oil, add in chopped vegetarian lamb meat sauté till fragrant.
21. Add in chopped amaranth leaves stir-fry for 3-4 minutes, add in seasonings.
22. Turn heat off and set aside to cool.
Preparation
1
1. Mix both flour into a big bowl/container to make.
2
2. Add in water and slowly stir to dissolve flour and add in salt.
3
3. Heat up wok and pour the flour mixture into the wok and turn to high heat to cook the flour mixture.
4
4. Constantly stir the flour mixture until transparent dough is formed which indicated the flour is cooked.
5
5. When the flour is cooked it gets difficult too sticky to stir, reduce to low heat to avoid dough being over burnt.
6
6. Set dough aside to slightly cool.
7
7. Prepare a big bowl and add in some cooking oil, transfer the cooked dough from wok to this bowl.
8
8. Use spatula to coat dough with cooking oil to avoid sticky dough.
9
9. Use a big tray and flour with some tapioca flour and knead dough lightly until dough coated with tapioca flour evenly.
10
10. Divide and shape floured dough into equal portion balls.
11
11. User rolling pin to flatten out dough, about 1.5mm in thickness.
12
12. Add a heap tablespoonful of filling then fold dough and pinch or pleat edges to seal.
13
13. Arrange dumplings on greased banana leaf, steam in preheated steamer with high heat for 8 minutes. The dumplings will turn translucent after steaming.
14
14. To avoid dumplings stick together, spread some oil on the dumpling and transfer onto a greased banana leaf serving plate.
.
About
This is Chinese Teo Chew Cai Kuih, a type of steam dumpling making with rice wheat starch and Tapioca flour.
Other Names:
(Teo Chew Cai Kuih)
Added:
Friday, March 15, 2013 - 9:31pm
