CHAI KUIH [STEAMED YAM BEAN DUMPLINGS]

Irresistible traditional Steamed Vegetable Dumplings using a unique translucent wrapper to wrap the simply delicious fried jicama.  The wrapper is made from wheat starch and tapioca flour, is chewy when steamed.  Many may be a little cautious about the fat content in this kuih yet can't resist having a bite if the dainty kuih.

My first posting on this kuih was in 2014 [Steamed Chai Kuih].  It is a lovely recipe where the wrapper stays soft and chewy when cooled and even after a day.  The wrapper recipe here gives the same results.  The recipe portion is smaller than the first [makes about 25 pieces].  Perhaps, for beginners, you can choose to follow this recipe.  

The filling can be prepared a day earlier. 

Yambean Filling-Ingredients and Preparation

250 gm yambean/sengkuang - after skinned and shredded
50-100 gm carrot - peeled and shredded
2 tbsp dried prawns - rinsed and chopped coarsely

1/2 tbsp chopped garlic
1 tbsp oil

100 gm minced meat [optional] - I omit
Seasoning

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp pepper
1/4 tsp salt
1 tsp sugar [I omit]
2 tbsp water [if necessary]

1. Heat up oil, saute chopped garlic until fragrant. Add in dried prawns . Stir fry then add in shredded vegetables. Stir to mix well. 
2. Add seasoning and water [if necessary]. Continue to stir fry until vegetables are softened [cover with lid] over medium low heat and aromatic.
3. Dish up to cool. This filling can be prepared in advance and refrigerate until required.

Ingredients for Dumpling Skin

100 gm wheat starch [tang mien fun] + 2 tbsp wheat starch

100 gm tapioca flour

1/2 tsp salt

400 ml boiling water

3-4 tbsp cooking oil 

1. Combine wheat flour, tapioca flour and salt in a mixing bowl.  Pour in boiling water and stir immediately to mix well.  Cover and leave aside for 10 minutes.
2. Add in oil and knead into a smooth dough [this takes some time].  Cover and rest for 5 minutes.
3. Divide dough into smaller portions. Flatten with a roller into a thin dough, cut into rounds with a 4-5 inch round cutter or lid of a container.  Flatten each piece before wrapping up the filling.  Seal well.  You can wrap up dough in rounds, oval or half moon shapes with pleats according to your preference. Please refer here for illustration on how to wrap the kuih.
4. Arrange dumplings onto a greased steaming tray, steam for 7-8 minutes on high heat.  I steamed for 10-15 minutes using a 2 tier aluminium steamer.
5. Remove, brush with fried garlic oil while still hot.  Serve with sweet chilli sauce.