Ku Chai Kuih (Steamed Chive Dumplings) 蒸韭菜粿

by Angie Liew
Chinese Chive Dumplings


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Chinese Chive Dumplings

A Truly Teochew Delicacy: Ku Chai Kuih 韭菜粿

Ku Chai Kuih or Teochew Chive Dumplings is also known as Teochew Hun Kuih. These dumplings are steamed, hence making them a great healthy yet tasty and light snack. Not to forget, it’s also my family’s all time favourite snack. Growing up in a Teochew family, I have always enjoyed my mum’s home cooked teochew delicacies. And this type of dumplings always rekindle fond memories of her and is very close to my heart.

Chinese Chive Dumplings

Signature Transparent and Chewy Skin

The traditional Teochew Chive Dumpling is made using either rice flour or tapioca flour. However, those commonly sold and popular today are mostly made with wheat starch which yields the signature transparent and crystal like skin. The skill in making Ku Chai Kuih actually lies very much in making the skin. On steaming the dumplings, it should become transparent and has a soft, chewy texture.

Chinese Chive Dumplings

Sometimes, The Simplest Ingredients Makes The Best Taste

The main ingredients for the dumpling’s filling consist of only chives and dried shrimps. Sometimes the best taste does come from the simplest of ingredients. The fragrance of garlic chives and the savoury aroma of dried shrimp enrich the overall taste of this steamed dumplings. In addition, the emerald hue of chives can be seen under the dumpling’s translucent skin making it look so appealing and appetising. You will not stop at one, that I can assure you.

As always,  Enjoy!

Chinese Chive Dumplings 蒸韭菜粿

Chinese Chive Dumplings 蒸韭菜粿

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Ku Chai Kuih (Steamed Chive Dumpling) 蒸韭菜粿
By Angie Liew of Huang Kitchen
Ku Chai Kuih or Teochew Chive Dumplings is also known as Teochew Hun Kuih. These dumplings are steamed, hence making them a great healthy yet tasty and light snack. The main ingredients for the dumpling's filling consist of only chives and dried shrimps.
Serving For
50pieces
Prep Time
1hour
Passive Time
30minutes
Cook Time
15minutes
Serving For
50pieces
Prep Time
1hour
Passive Time
30minutes
Cook Time
15minutes
Ingredients
Chive Dumpling Filling:
Chive Dumpling Skin:
Garnish:
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pieces
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Change Servings?
pieces
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Instructions
Prepare Chive Dumpling Filling:
  1. Start by preparing the filling. Wash thoroughly the fresh chinese chives and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
    Start by preparing the filling. Wash thoroughly the fresh chinese chives and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
    Start by preparing the filling. Wash thoroughly the fresh chinese chives and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
    Start by preparing the filling. Wash thoroughly the fresh chinese chives and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
  2. Next, peel and chop garlic and shallots.
    Next, peel and chop garlic and shallots.
    Next, peel and chop garlic and shallots.
    Next, peel and chop garlic and shallots.
  3. Soak, drain and chop dried shrimps.
    Soak, drain and chop dried shrimps.
    Soak, drain and chop dried shrimps.
    Soak, drain and chop dried shrimps.
  4. Heat a wok with vegetable oil over medium-high heat. Add chopped garlic & shallots and saute till fragrant.
    Heat a wok with vegetable oil over medium-high heat. Add chopped garlic & shallots and saute till fragrant.
    Heat a wok with vegetable oil over medium-high heat. Add chopped garlic & shallots and saute till fragrant.
    Heat a wok with vegetable oil over medium-high heat. Add chopped garlic & shallots and saute till fragrant.
  5. Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
    Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
    Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
    Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
  6. Toss the fried shallots and garlic in the fresh cut chinese chives.
    Toss the fried shallots and garlic in the fresh cut chinese chives.
    Toss the fried shallots and garlic in the fresh cut chinese chives.
    Toss the fried shallots and garlic in the fresh cut chinese chives.
  7. Then add in a tsp of alkaline water. This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
    Then add in a tsp of alkaline water. This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
    Then add in a tsp of alkaline water. This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
    Then add in a tsp of alkaline water. This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
Make Chive Dumplings Skin:
  1. To make the skin, first bring a pot of water to a boil.
    To make the skin, first bring a pot of water to a boil.
    To make the skin, first bring a pot of water to a boil.
    To make the skin, first bring a pot of water to a boil.
  2. In a large mixing bowl, add wheat starch, tapioca flour, salt and sugar. Whisk to combine well.
    In a large mixing bowl, add wheat starch, tapioca flour, salt and sugar. Whisk to combine well.
    In a large mixing bowl, add wheat starch, tapioca flour, salt and sugar. Whisk to combine well.
    In a large mixing bowl, add wheat starch, tapioca flour, salt and sugar. Whisk to combine well.
  3. Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
    Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
    Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
    Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
  4. Then, add in vegetable oil and continue to knead until a smooth dough is formed. Remove from mixer.
    Then, add in vegetable oil and continue to knead until a smooth dough is formed. Remove from mixer.
    Then, add in vegetable oil and continue to knead until a smooth dough is formed. Remove from mixer.
    Then, add in vegetable oil and continue to knead until a smooth dough is formed. Remove from mixer.
  5. Briefly knead the dough with your hand for the last time.
    Briefly knead the dough with your hand for the last time.
    Briefly knead the dough with your hand for the last time.
    Briefly knead the dough with your hand for the last time.
  6. Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
    Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
    Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
    Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
  7. First, lightly dust the working surface and rolling pin with some flour. Then roll out the dough into a thin layer.
    First, lightly dust the working surface and rolling pin with some flour. Then roll out the dough into a thin layer.
    First, lightly dust the working surface and rolling pin with some flour. Then roll out the dough into a thin layer.
    First, lightly dust the working surface and rolling pin with some flour. Then roll out the dough into a thin layer.
  8. Using a cutter, cut into round wrappers.
    Using a cutter, cut into round wrappers.
    Using a cutter, cut into round wrappers.
    Using a cutter, cut into round wrappers.
  9. Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
    Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
    Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
    Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
Make Chive Dumplings:
  1. To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
    To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
    To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
    To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
  2. Pinch the centre of wrapper tightly to seal.
    Pinch the centre of wrapper tightly to seal.
    Pinch the centre of wrapper tightly to seal.
    Pinch the centre of wrapper tightly to seal.
  3. Next, pinch the lower half (right side) of dumpling to seal.
    Next, pinch the lower half (right side) of dumpling to seal.
    Next, pinch the lower half (right side) of dumpling to seal.
    Next, pinch the lower half (right side) of dumpling to seal.
  4. Then, bring the upper half (right side) of dumpling forward and press to seal.
    Then, bring the upper half (right side) of dumpling forward and press to seal.
    Then, bring the upper half (right side) of dumpling forward and press to seal.
    Then, bring the upper half (right side) of dumpling forward and press to seal.
  5. Next, pinch the lower half (left side) of chive dumpling to seal.
    Next, pinch the lower half (left side) of chive dumpling to seal.
    Next, pinch the lower half (left side) of chive dumpling to seal.
    Next, pinch the lower half (left side) of chive dumpling to seal.
  6. Then, bring the upper half (left side) of chive dumpling forward and press to seal.
    Then, bring the upper half (left side) of chive dumpling forward and press to seal.
    Then, bring the upper half (left side) of chive dumpling forward and press to seal.
    Then, bring the upper half (left side) of chive dumpling forward and press to seal.
  7. Press together both sides of chive dumpling to wrapped it up tightly.
    Press together both sides of chive dumpling to wrapped it up tightly.
    Press together both sides of chive dumpling to wrapped it up tightly.
    Press together both sides of chive dumpling to wrapped it up tightly.
  8. Continue to do the same for the rest of the round wrappers. And we're done!
    Continue to do the same for the rest of the round wrappers. And we're done!
    Continue to do the same for the rest of the round wrappers. And we're done!
    Continue to do the same for the rest of the round wrappers. And we're done!
  9. Lightly oiled a steaming tray.
    Lightly oiled a steaming tray.
    Lightly oiled a steaming tray.
    Lightly oiled a steaming tray.
  10. Arrange the pleated chive dumplings on the steaming tray.
    Arrange the pleated chive dumplings on the steaming tray.
    Arrange the pleated chive dumplings on the steaming tray.
    Arrange the pleated chive dumplings on the steaming tray.
  11. Place on prepared steamer.
    Place on prepared steamer.
    Place on prepared steamer.
    Place on prepared steamer.
  12. Steam for 15 minutes or until the skin turns translucent.
    Steam for 15 minutes or until the skin turns translucent.
    Steam for 15 minutes or until the skin turns translucent.
    Steam for 15 minutes or until the skin turns translucent.
  13. Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate.
    Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate.
    Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate.
    Remove from steamer onto a wire rack. Brush with some garlic oil and leave to cool a while before transferring to a serving plate.
  14. These chive dumplings are best eaten fresh served with sweet chilli sauce. So Enjoy!
    These chive dumplings are best eaten fresh served with sweet chilli sauce. So Enjoy!
    These chive dumplings are best eaten fresh served with sweet chilli sauce. So Enjoy!
    These chive dumplings are best eaten fresh served with sweet chilli sauce. So Enjoy!
Notes

If its your first time making dumplings, use less filling to make the folding easier.

The skin or crust of the ku chai kuih can either be transparent or white. If white is preferred, use more rice flour than wheat starch. The crystal like dumpling with transparent skin is the result of more wheat starch used.

For the fillings, you can also choose to use only chives and dried shrimps and it will still taste as good.

 

 

 

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