Monday, October 24, 2011

Vegetable dumplings - Chai Kue

Vegetable Dumplings
This is one of my favorite snacks. Chai kue or Choi Pan means vegetable cake. Basically, its stir fried vegetables  wrapped in thin dough. As the filling usually is jicama, Chinese chives, or yam.  The skin is slightly sticky but has a very nice chewy texture with a contrasting  crunchy  texture and delicious vegetables inside .
This time I made the jicama filling. I  prepare  dough by cooking it on stove.  And the result is pliable dough and not easy to tears. I found other method by mixing the hot water is too easy to break or tears.
Dough Ingredients

180 gr rice flour
25 gr tapioca flour + 50 gr
1/4 teaspoon salt
450 ml water + 200 ml


Mix all dough ingredients except  additional 50 gr tapioca and 200 ml water. Cook on medium heat on medium stock pot or wok until mixture start to thicken, then turn to low heat.

Keep stirring, this point  add additional 200 ml water a little at a time. Cook until the dough translucent.
Transfer to a big bowl add the 50 gr tapioca, mix. If the dough still sticky, add more tapioca. Just be careful do not adding to much  tapioca that can make  dough too chewy.
Use  a tortillas press to make thin dough. Place a tablespoon of cooked filling in the center of the dough. Fold it into half and gather the outer edge of the circle to form pleats, then pinch the edges together. Do the same for the rest of the dough pieces.

Place dumplings in a greased bamboo basket. Steam over rapid boiling water for 12-15 minutes.  Glaze with garlic oil after steaming.

Filling Ingredients

200 gr jicama, julienned
2 tablespoons oil
1 tablespoon garlic oil
50 gr dried shrimp, chopped
1 tablespoon sugar
salt and white pepper to taste


Saute the dried shrimp with oil until fragrant. Stir in Jicama, sugar, salt and pepper cook until translucent. Add garlic oil stir to mix. Make sure to cook all the moisture up. The filling that too wet can ruin the wrapper.

Dipping Sauce

50gr chili paste ( I use Sambal cap jempol )
250 ml water
25 gr sugar
2 tablespoon vinegar
1 teaspoon salt
1 clove garlic, grated

Stir in all ingredients in a bowl and mix well.

Wednesday, October 19, 2011

Shu Mai Dim Sum - Siomay

Shu Mai Dumpling - Siomay

Dumpling filling

1 package wonton wrapper
1/2 kg ground pork
1/2 kg shrimp , deveined and finely chopped
200 gr tapioca
2 green onion, white part only
2 eggs white
1 shallot, chopped
2 cloves garlic, grated
11/2 tablespoons sugar
1/2 cup Jicama or fresh water chestnut, chopped
1 tablespoon sesame oil
1 teaspoon white pepper
1 tablespoon kosher salt
1 carrot grated


Combine all ingredients except for the wrapper, mixing well.
Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Gather up the sides and squeezing it to form ripples, leaving the center open  leaving the filling exposed on top. Garnish with grated carrots on top. Repeat with the rest of the wrappers.

Line bamboo steamer with parchment paper or banana leaves and steam for about 10 - 12  minutes or until filling is firm to the touch. 
Served with spicy sweet and sour sauce.

Saute Snow peas with Mushroom

Saute Snow peas with Mushroom


1 ( 8 oz ) package snow peas
4 oz  shitake mushroom
1/4 cup chicken broth
2 cloves garlic
2 tablespoon dry white wine
2 cloves garlic
Salt and pepper to taste
2 tablespoons oil
2/3 teaspoon corn starch + 2 tablespoon water


In medium heat,  saute garlic with 2 tablespoons oil until fragrant. Stir in shitake and snow peas, add salt and pepper saute for a minute.
Add in chicken broth and dry white wine, cover and cook for 3 minutes. Uncover check for snow peas tenderness according to your likeness. I like mine cook until tender but still have the crunch.
Add corn starch stir until is thickened. Serve as a side dish.