Chai Kueh

Method6 steps

1. 1

   Step 1: Rinse all the dried prawns (3 tbsp) in separate rinsing water, then soak them for 10–15 minutes and drain. Coarsely chop them. Cut all the jicama (300 g) and carrot (100 g) into long thin strips. Heat all 3 tbsp filling oil and sauté all the minced garlic (3 cloves) until fragrant. Add all the prepared dried prawns and fry until aromatic, then add the jicama and carrot. Stir-fry for about 5 minutes, then simmer until the vegetables are soft and cooked. Add all the measured ½ tsp salt and 3 dashes white pepper, with additional salt to taste if needed. Drain excess moisture from the cooked filling and allow it to cool completely for wrapping.

   Soak dried prawns · 10 minUses 3 tbsp dried prawns · Separate water for rinsing and soaking dried prawns; drain after soaking · 300 g jicama (yam bean), cut into long thin strips · 100 g carrot, cut into long thin strips · 3 tbsp cooking oil for the filling · 3 cloves garlic, minced · ½ tsp salt for the filling · 3 dashes ground white pepper

2. 2

   Step 2: Mix all 165 g wheat starch and 85 g tapioca flour in a large bowl. Pour in all 420 g freshly boiling dough water and mix thoroughly with a long wooden spoon until a translucent dough forms. Keep the separate 5 tbsp dough oil for the kneading in step 3.

   Uses 165 g wheat starch flour (tung mein fun) · 85 g tapioca flour · 420 g freshly boiling water for the dough

3. 3

   Step 3: Cover all the hot dough from step 2 and rest it for 10 minutes. Once it is safe to handle and still warm, gradually knead in all the separate 5 tbsp dough oil until smooth. Roll the complete dough into a long log and divide it into approximately 30 equal pieces. Keep the pieces covered with a damp cloth so they remain warm and pliable.

   Rest hot starch dough · 10 minUses All the dough made with the wheat starch, tapioca flour and boiling water in step 2 · 5 tbsp cooking oil for kneading into the dough

4. 4

   Step 4: Prepare the steamer with separate steamer water below the tray and line the tray with parchment paper. Roll each of the approximately 30 dough pieces from step 3 into a circle about 7 cm across. Put about 1 tbsp of the cooled, drained filling from step 1 in the center of each wrapper, then pleat and seal tightly. Repeat with the remaining dough pieces, using a little less filling if necessary to seal; refrigerate any unused filling promptly.

   Uses Separate water for the steamer, below the tray · All approximately 30 equal dough pieces from step 3 · About 1 tbsp cooled filling PER dumpling

5. 5

   Step 5: Arrange the shaped chai kueh from step 4 on the lined tray with room for the steam to circulate. Brush them lightly with the separate brushing oil. Steam over boiling steamer water for 12 minutes PER tray batch, or until the wrappers are translucent and cooked through. If the whole batch does not fit, repeat with the remaining shaped dumplings.

   Check chai kueh tray · 12 minUses All the shaped dumplings from step 4, steamed in tray batches as needed · Separate cooking oil for lightly brushing the dumplings before steaming

6. 6

   Step 6: Turn off the heat and let each cooked tray batch from step 5 rest in the steamer for 10 minutes. Carefully remove the dumplings and serve the approximately 30-piece batch with ready Malaysian chili sauce, such as Lingham’s Hot Sauce. Refrigerate any leftovers within 2 hours; reheat by steaming until thoroughly hot.

   Rest cooked dumpling tray · 10 minUses All the cooked dumplings from step 5, rested and served tray by tray · Ready Malaysian chili sauce for serving, such as Lingham’s Hot Sauce