Chai Kueh - Vegetable Dumpling

This is a beautiful vegetable dumpling or fondly known as "chai kueh". Look at the beautiful opague skin and its softness. Cheers to my dear hubby for his first attempt in making this delicious vegetable dumplings for us. Somehow he is good in "kueh" and has all the patience to knead the dough... great effort, muuuach! The skin recipe was adopted from a cookbook by Agnes Chan - Nyonya Kueh. The shape and filling of the dumpling has been modified totally to our own preference. This vegetable dumpling goes very well with garlic chilly lime.. taste so good!

This is the same vegetable filling found in my post for Green Croissant

What do you require for the Dumpling Skin ? About 30 pieces

• 150 g wheat starch aka "tang mien" flour
• 150 g tapioca flour
• 1/2 tsp salt
• 400 - 450 ml boiling water
• 2 Tbs shortening

1. Put wheat starch, tapioca flour, salt into a bowl, pour in boiling water and stir quickly
2. Cover and leave aside for 15mins. Add shortening and knead into a dough
3. Roll dough into a long cyclinder and divide into pieces
4. Flatten each piece with a rolling pin, roll it thin
5. Fill the flatten dough with the vegetable filling and pleat to seal the dumpling
6. Steam with high heat for 10mins till dumplings are translucent
7. Remove and brush with cooking oil
8. Serve with chilly sauce

Taste so Good!