Chinese Teo Chew Cai Kuih (Vegetarian Dumplings)
By: yin
Published: Friday, March 15, 2013 - 9:31pm

Ingredients




INGREDIENTS
For the Cai Kuih/ Dumpling Skin:
2 bowls Wheat Starch
1 bowl tapioca flour
3 bowls water
1 tbsp. of salt
Cooking oil
For the Cai Kuih Filling:
Dried radish – soak and drain
Sengkuang/Jicama - cut into strips or shredded
Carrots - cut into strips or shredded
Dried mushroom  - soaked in water (reserve the liquid) and sliced
Chinese Celery stalk (discard leaves)
Green Amaranth leaves - chopped
Vegetarian lamb or Vegetarian luncheon meat – cut into cubes
Salt and pepper for seasoning

Preparation

1 For the Jicama Carrot Filling: 2 Heat oil, sauté dried radish, add in mushroom, vegetarian luncheon meat untill fragrant. 3 Add in jicama, carrots and stir-fry for 3-4 minutes, add some water (including water reserved from soaking mushroom). 4 Add in seasonings and leave to simmer with low heat till all water is evaporated. 5 Sprinkle in chopped Chinese celery stalk, turn heat off and stir to mix. 6 Set aside to cool. 7 For the Amaranth Filling: 8 Heat oil, add in chopped vegetarian lamb meat sauté till fragrant. 9 Add in chopped amaranth leaves stir-fry for 3-4 minutes, add in seasonings. 10 Turn heat off and set aside to cool. 11 For the Dumpling Skin and to Assemble: 12 Mix both flour into a big bowl/container to make. 13 Add in water and slowly stir to dissolve flour and add in salt. 14 Heat up wok and pour the flour mixture into the wok and turn to high heat to cook the flour mixture. 15 Constantly stir the flour mixture until transparent dough is formed which indicated the flour is cooked. 16 When the flour is cooked it gets difficult too sticky to stir, reduce to low heat to avoid dough being over burnt. 17 Set dough aside to slightly cool. 18 Prepare a big bowl and add in some cooking oil, transfer the cooked dough from wok to this bowl. 19 Use spatula to coat dough with cooking oil to avoid sticky dough. 20 Use a big tray and flour with some tapioca flour and knead dough lightly until dough coated with tapioca flour evenly. 21 Divide and shape floured dough into equal portion balls. 22 Use a rolling pin to flatten out dough, about 1.5mm in thickness. 23 Add a heap tablespoonful of filling then fold dough and pinch or pleat edges to seal. 24 Arrange dumplings on greased banana leaf, steam in preheated steamer with high heat for 8 minutes. The dumplings will turn translucent after steaming. 25 To avoid dumplings sticking together, spread some oil on the dumpling and transfer onto a greased banana leaf or serving plate.

About

This is Chinese Teo Chew Cai Kuih, a type of steam dumpling made with rice wheat starch and Tapioca flour.