Chai Kuih (Crystal Dumplings)
Chai Kuih (Crystal Dumpling), one of the classic snacks of the Teochew people in Penang. We have half of Teochew descent and Chai Kuih is one of our favorite traditional food.
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 26 servings
- Difficulty
- HARD
Ingredients
- 150 g Wheat Starch
- 150 g Wheat Starch
- 90 g Tapioca Starch
- 90 g Tapioca Starch
- 330 ml Boiling Water
- 330 ml Boiling Water
- 0 .5 tsp Salt
- 0.5 tsp Salt
- 2 tbsp Cooking Oil
- 2 tbsp Cooking Oil
- 2 cloves Minced Garlic
- 2 cloves Minced Garlic
- 2 tbsp Cooking Oil
- 2 tbsp Cooking Oil
- 220 g Shred Jicama
- 220 g Shred Jicama
- 40 g Shred Carrot
- 40 g Shred Carrot
- 3 cloves Minced Garlic
- 3 cloves Minced Garlic
- 15 g Dried Shrimps
- 15 g Dried Shrimps
- 1 tbsp Cooking Oil
- 1 tbsp Cooking Oil
- 1 tbsp Oyster Sauce
- 1 tbsp Oyster Sauce
- 0.25 tsp Sugar
- 0 .25 tsp Sugar
- Some Pepper
- 80 ml Water ((Soaked dried shirmps))
- 80 ml Water ((Soaked dried shirmps))
- 160 g Chives
- 160 g Chives
- 3 cloves Minced Garlic
- 3 cloves Minced Garlic
- 15 g Dried Shrimps
- 15 g Dried Shrimps
- 1 tbsp Cooking Oil
- 1 tbsp Cooking Oil
- 1 tsp Oyster Sauce
- 1 tsp Oyster Sauce
- 0.25 tsp Sugar
- 0 .25 tsp Sugar
- Some Pepper
Instructions
- 1
Soak dried shrimps for 1 hours, dry and minced it.
- 2
Jicama and carrot peel skin and shred.
- 3
Cut chives into small pieces.
- 4
Sauté minced garlic oil and set aside.
- 5
Sauté all minced dried shrimps and garlic.
- 6
Separate half portion into chives. Adding oyster sauce, sugar and ground pepper. Mix well and set aside.
- 7
Adding shred jicama and carrot into pan mix with sauté garlic and dried shrimps, seasoning with oyster sauce, sugar, ground pepper and soaked dried shrimps water. Stir fry until the water has evaporated then set aside.
- 8
Shift wheat starch and tapioca flour, then add in salt.
- 9
Pour boiling water and stir well.
- 10
Add in oil and stir until the dough absorbs oil.
- 11
Wait until the dough cold down knead the dough with hand until smooth.
- 12
Cover the dough with wet fabric and let it rest for 10 minutes.
- 13
Divide the dough into 26 pieces, each of it around 21g.
- 14
Flatten the dough and roll the edges until thin.
- 15
Put in fillings fold and pinch the edges together then pleat up the edges neatly and decoratively.
- 16
Put a piece of baking paper or apply a layer of oil to avoid sticky, then put in crystal dumpling
- 17
After water boiling, steam with high heat for 10 minutes.
- 18
After steamed, apply garlic oil on each crystal dumpling while it still warm.