Home » Steamed Yam Bean Dumplings (Chai Kuih) 菜粿

Steamed Yam Bean Dumplings (Chai Kuih) 菜粿

by Angie Liew
Steamed Yam Bean Dumplings (Chai Kuih)

Note: We have a newer version of this recipe here, with recipe video included.

These dumplings are typical chinese street food snacks. They are filled with stir-fried savory turnip, also known as yam bean or jicama. The yam bean fillings can be prepared ahead of time. The recipe for the yam bean fillings is here. The wrapper is made from wheat starch (also known as tang mein flour) and tapioca flour which gives it a soft, translucent, slightly chewy bite and springy texture.

 

Steamed Yam Bean Dumplings (Chai Kuih)

Steamed Yam Bean Dumplings (Chai Kuih)

Steamed Yam Bean Dumplings (Chai Kuih)

Recipe by Huang Kitchen, Angie Liew
These dumplings are typical chinese street-food snacks. They are filled with stir-fried savory turnip, also known as yam bean or jicama. The wrapper is made from wheat starch, also known as tang men fun and tapioca flour which give it a soft, translucent, slightly chewy bite and springy texture.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs 15 mins

Tap or Hover to Adjust Servings

Servings: 65 dumplings

Ingredients
 

  • 300 g wheat starch, also known as tang mein flour
  • 300 g Tapioca flour
  • 4 teaspoon sugar
  • 2 teaspoon salt
  • 6 tablespoon vegetable oil
  • 1.1 litre hot water

    Instructions
     

    • Steamed Yam Bean Dumplings (Chai Kuih)
      Prepare the ingredients needed to make the dumpling skins.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      In a mixing bowl of a stand mixer, combine wheat starch and the tapioca flour.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Add in salt.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Followed by sugar.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Using a dough hook on low speed, mix everything till well combined.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Pour in BOILING water and on low speed, stir immediately to mix well.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Then add in the vegetable oil.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Knead into a dough.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Remove the dough from the mixing bowl onto a floured surface.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      When the dough is cooled slightly, knead with your hand until smooth.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Cover and rest for 15 minutes.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Divide dough into 6 portions.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      For each portion, flatten the dough into a thin sheet on a floured surface with a rolling pin.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Cut the thin dough into round shapes using a round cutter. This will standardise the size of the dumpling wrappers.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Continue to roll and cut into round wrappers for the rest of the smooth dough.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      To make the dumplings, first fold the wrapper into a semi circle, sealing slightly on one end.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Place one heaped tablespoon of savory turnip filling into the centre of the wrapper.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Pleat one side of the edge of the wrapper and secured to the other side into half moon shape.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Continue to pleat to the end and wrapped it up tightly.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      And you're done!
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Repeat the same for the rest of the round wrappers and filling.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Arrange the dumplings onto a greased steaming tray.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Place the dumplings on the greased steaming tray in a steamer.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Steam over high heat for about 12 minutes or until the skin turns translucent.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Remove from steamer once the dumpling skin turns translucent and brush with some fried garlic or shallot oil while still hot.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      Put the warm vegetable dumplings on serving plate, garnish with some fried garlic, chillies and chopped spring onions before serving.
    • Steamed Yam Bean Dumplings (Chai Kuih)
      These dumplings are nice eaten on its own or with chilli sauce. The skin stays soft even when cooled and the turnip fillings is so sweet and juicy.

Enjoy!

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Notes

It's best to eat these dumplings fresh when they are made. However, you can keep for another 2 days by keeping them in an airtight container, put in the freezer and only steamed them just before serving.
For vegetarian version, just omit the dried shrimps and meat and adjust seasoning with vegetarian oyster sauce or just extra sugar and salt.
Keyword: dumplings, steamed

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