Ku Chai Kuih (Steamed Chive Dumpling) 蒸韭菜粿
Ku Chai Kuih or Teochew Chive Dumplings is also known as Teochew Hun Kuih. These dumplings are steamed, hence making them a great healthy yet tasty and light snack. The main ingredients for the dumpling's filling consist of only chives and dried shrimps.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 50 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams Chinese chives (ku chai, diced)
- 50 grams garlic (peeled and finely minced)
- 50 grams shallots (peeled and finely minced)
- 100 grams dried shrimps (soaked in water, drained and coarsely chopped)
- 4 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground white pepper
- 1 tsp alkaline water
- 350 grams wheat starch (tang mein flour, sifted)
- 300 grams Tapioca flour (sifted)
- 4 tsp sugar
- 2 tsp salt
- 1200 ml water (boiling water)
- 45 grams vegetable oil (7 tbsp)
- 2 tbsp Fried shallots
- 2 tbsp spring onions (chopped)
- 1 tbsp red chilli (chopped)
Instructions
- 1
Start by preparing the filling. Wash thoroughly the fresh chinese chives and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
- 2
Next, peel and chop garlic and shallots.
- 3
Soak, drain and chop dried shrimps.
- 4
Heat a wok with vegetable oil over medium-high heat. Add chopped garlic & shallots and saute till fragrant.
- 5
Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
- 6
Toss the fried shallots and garlic in the fresh cut chinese chives.
- 7
Then add in a tsp of alkaline water. This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
- 8
To make the skin, first bring a pot of water to a boil.
- 9
In a large mixing bowl, add wheat starch, tapioca flour, salt and sugar. Whisk to combine well.
- 10
Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
- 11
Then, add in vegetable oil and continue to knead until a smooth dough is formed. Remove from mixer.
- 12
Briefly knead the dough with your hand for the last time.
- 13
Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
- 14
First, lightly dust the working surface and rolling pin with some flour. Then roll out the dough into a thin layer.
- 15
Using a cutter, cut into round wrappers.
- 16
Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
- 17
To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
- 18
Pinch the centre of wrapper tightly to seal.
- 19
Next, pinch the lower half (right side) of dumpling to seal.
- 20
Then, bring the upper half (right side) of dumpling forward and press to seal.
- 21
Next, pinch the lower half (left side) of chive dumpling to seal.
- 22
Then, bring the upper half (left side) of chive dumpling forward and press to seal.
- 23
Press together both sides of chive dumpling to wrapped it up tightly.
- 24
Continue to do the same for the rest of the round wrappers. And we're done!
- 25
Lightly oiled a steaming tray.
- 26
Arrange the pleated chive dumplings on the steaming tray.
- 27
Place on prepared steamer.
- 28
Steam for 15 minutes or until the skin turns translucent.
- 29
Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate.
- 30
These chive dumplings are best eaten fresh served with sweet chilli sauce. So Enjoy!