top of page

Soon Kueh


[Skin]

  • 150g wheat starch (sifted)

  • 150g tapioca starch (sifted)

  • 500ml water

  • 3tbsp vegetable oil

[Filling]

  • 1 turnip (about 400g, peeled)

  • 1/2 carrot

  • 2 Chinese mushrooms (soaked till soften)

  • 3 cloves garlic (minced)

  • 50g dried shrimp (soaked till soften, chopped)

[Seasoning]

  • 1tsp salt

  • 1tsp pepper

[Steps]

  1. Skin: Mix wheat starch and tapioca starch with water. Add oil and mix well over a pot of simmering water till dough is formed. Remove and leave to cool slightly. Then knead till dough is smooth. Refrain from over-handling the dough or else it will become very hard. Cover with a piece of wet cloth for half an hour. Set aside.

  2. Filling: Cut turnip, carrot and mushroom into shreds.

  3. Heat 4tbsp of oil in a pan, fry garlic and dried shrimps over medium heat till fragrant. Add seasoning and stir well.

  4. Add turnip, carrot and mushroom. Fry well and set aside.

  5. Knead dough into a long strip and divide into 45 equal portions. Dust some flour on the worktop and roll out each portion into a circle.

  6. Fill each piece of dough with 1tbsp of filling, fold up and seal the edges.

  7. Lay some banana leaves on a steaming plate, place dumplings and steam for 10mins. Turn off heat, remove the dumplings and brush the surface with some oil.

TIP: adding oil to the skin mixture helps to prevent from cracking.

Recent Posts

See All

Comentários


bottom of page