Let’s learn how to make Traditional Teochew Peach Shaped Dumpling, but with Yam Bean Filling. This kuih is one of the most popular traditional kuih of the Teochew people and is our family favourite. This traditional Teochew Peach Shaped Dumpling is a symbol of prosperity of good health and prosperity. Instead of the glutinous rice filling, this savoury kuih is filled with a delicious stir fried filling of yam bean, dried shrimps, meat, dried shiitake mushrooms and carrots. Enjoy!
Watch How To Make Teochew Peach Shaped Dumpling with Yam Bean Filling – Recipe Video
Let’s Learn How To Make Teochew Peach Shaped Dumpling
Teochew Peach Shaped Dumpling is the most symbolic traditional dumpling of the Teochew people and it is named after its peach shape appearance and is usually coloured reddish pink. It is one of the dumplings that is a must have when celebrating important festivals for the Teochew people. The Teochews believe that red is an auspicious colour that symbolizes good luck and the peach symbolizes longevity and good health.
This particular savoury peach shaped dumpling is specially made with yam bean filling, instead of the traditional glutinous rice (see recipe here for Traditional Teochew Peach Shaped Dumplings with Glutinous Rice – Png Kuih). This yam bean filling is a great replacement filling especially for those who love Teochew Peach Dumpling but may have digestion problem eating glutinous rice.
This dumpling contains sweet yam bean, carrot, dried shrimp, dried shiitake mushroom and meat too (similar to the filling in vegetable steamed buns). This fragrant and savoury Teochew Peach dumpling represents the unforgettable flavours of our childhood time.
What is Teochew Peach Shaped Dumpling With Yam Bean Filling
Teochew Peach Shaped Dumpling, or commonly known as Teochew Kuih is a traditional kuih originating from the Teochew community. During festivals, every Teochew family will come together to make this popular traditional snack. This Teochew Peach dumpling consists of a smooth pliable dough wrap in yam bean filling. The yam bean filling consist of sweet and crispy yam bean, dried shrimps, dried shiitake mushrooms, carrots and some meat fried together. Its simply irresistible.
Ingredients You Need To Make Teochew Peach Shaped Dumpling With Yam Bean Filling
Dumpling Skin
Rice Flour (Skin)
Glutinous Rice Flour
Tapioca Flour
Shallot Oil
Salt
Boiling Water
Yam Bean Filling
Yam Bean
Shallots
Dried Shrimp
Dried Shiitake Mushrooms
Meat
Carrot
Seasonings
Sugar
Salt
Ground White Pepper
Chicken Stock Granules
Oyster Sauce
Light Soy Sauce
Fish Sauce
Overview On How to Make Teochew Peach Shaped Dumpling With Yam Bean Filling
Prepare Yam Bean Filling for Teochew Kuih:
Peel and shred yam bean and carrot into thin strips. Chop soaked dried shrimp, dice soaked dried shiitake mushrooms, mince some meat and thinly sliced shallot.
Fry the yam bean filling. First heat up oil and fry sliced shallots till aromatic. Then add dried shrimp and fry till popping. Next add shiitake mushrooms and continue frying. Next add in cubed/mince meat and fry till meat is cooked.
Add in seasonings. Then add the yam bean and carrot strips. Continue to fry till vegetables softened and well mixed.
Prepare Dough Skin for Teochew Kuih:
First prepare some shallot oil. Fry thinly sliced shallot in oil till golden brown. Separate and set aside the fragrant oil.
Bring water to a boil. Stir pink colouring into the boiling water. Gradually pour into sieved flour in large mixing bowl, mixing with a wooden spatula at the same time. The half cooked dough will come together. Cover with lid and set aside for 10-20 minutes.
When the dough is cooled, knead with your hand till a dough is formed. Add in the shallot oil and continue to knead till a smooth dough is formed. Sprinkle a bit of tapioca flour on the outside if it is too sticky.
Make Peach Shaped Dumplings:
Divide the smooth dough into smaller doughs. Flatten each dough and add in fried yam bean filling. Carefully wrap and seal any opening. Press into a peach-shaped mould. Knock out the dumpling and place on greased banana leaf. Continue to make the dumplings with the rest of the dough.
Steam Peach Shaped Dumplings:
Prepare steamer. Place the ready made dumplings in the steamer. Steam for about 10 minutes, till cooked.
While it is still hot, brush a little of the shallot oil over the cooked dumplings. This is to give them a shine and prevent them from drying.
You can also pan fry these cooked dumplings with a bit of oil in a pan till the skin forms a golden colour crust.
Serving Peach Shaped Dumplings:
These Peach Shaped Dumplings can be served hot or warm as is. Otherwise, for a crisper texture on the outside, you can pan fry this kuih in a pan with some oil to heat it up before serving.
These yam bean filling peach shaped dumplings are best eaten fresh or within 3 to 4 days. Otherwise the yam bean can become mushy with time compared to glutinous rice filling.
These dumplings are usually served with a drizzle of sweet dark soy sauce and your favourite chilli sauce.
Important Tips When Making Peach Shaped Dumpling:
There must be sufficient water and oil content in the dough skin for it to stay moist. After steaming the dumpling it should be shiny and springy to the touch.
Too much water will cause the dough skin to become mushy. This makes it difficult to wrap in the yam bean fillings and shape into the mould. Add water gradually to prevent adding too much at one time.
The purpose of adding in shallot oil is not just to make it more fragrant, it is also to prevent the dough skin from becoming very dry later on.
When the dough skin Is ready, you can sprinkle tapioca flour over the dough (not inside the dough) to prevent sticking.
When wrapping the kuih, dust both hands with a little flour to prevent the dough from sticking.
Cover the dough skin with a wet cloth if needed so that it does not dry out.
The amount of dough skin used is determined by the size of the mould used.
Brush the top of cooked dumplings with oil while they are still hot. This is to give the dumplings a shine and prevent them from drying.
Teochew Peach Kuih With Yam Bean Filling 潮州红桃粿 (沙葛馅料)
Let's learn how to make Traditional Teochew Peach Shaped Dumpling, but with Yam Bean Filling. This traditional Teochew Peach Shaped Dumpling is a symbol of prosperity of good health and prosperity. Instead of the glutinous rice filling, this savoury kuih is filled with a delicious stir fried filling of yam bean, dried shrimps, meat, dried shiitake mushrooms and carrots. Enjoy!
First remove skin of turnip. Cut into big chunks and shred into thin strips.
Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
Then shred finely the carrot.
Mince soaked dried prawns and dice soaked dried mushrooms.
Cut or mince meat into small pieces.
In a wok, add 3 tbsp cooking oil over medium low fire. Add in sliced shallots and fry till aromatic. Then add in roughly chopped dried shrimp and fry till golden brown and popping. Then add diced mushrooms. Continue to fry to mix well. Then add in cubed meat. Fry till meat turns white and cooked.
Next add in seasonings. Stir to mix well. Then add in shredded yam bean followed by carrot.Continue to stir fry till the vegetables softened and well mixed. And we are done with the yam bean filling. Remove from wok and leave to cool.
Make Dough Skin:
Prepare all the ingredients needed to make the skin.
Prepare shallot oil. This is to enhance the flavour of the skin. First slice thinly some shallots, fry in hot oil till golden brown in colour. Drain and set aside the fragrant oil.
To make the dough skin, we need very hot boiling water. So first, boil water in a pan. Then pour 600ml boiling water into a measuring cup. Add a drop or two of red colouring into the hot water to get the red colour you desire. Stir to mix well.
In a large mixing bowl, sieve in the rice flour, glutinous rice flour and tapioca flour. Give it a quick mix to combine. Then gradually add in the hot water, mixing with a wooden spatula at the same time. The half cooked dough will slowly come together. Cover with a lid and allow dough to rest for about 10 to 20 minutes.
When the dough is cool enough to handle, sprinkle flour and briefly knead the dough till it comes together. Flatten the dough, add the shallot oil and continue to knead with your hand until you get a smooth elastic dough. Roll the smooth dough into a log.
Making Peach Shaped Dumplings:
Divide the dough into about 30-50 grams each. Flatten the dough skin to ¼ cm thickness. Then, spoon about 2 tbsp of yam bean filling in the middle. Carefully wrap up and seal any openings. Roll into an oblong shape. Dust the mould with some tapioca starch. Shake out any excess. Place it in the mould and press gently to let it take the mould's shape. Knock on the edge to release the kuih. Repeat till all the skin or filling is used up.
Cut banana leaf in the shape of peach. Brush with a bit of oil. Place the ready made peach shaped dumplings on the banana leaf and arrange on the steaming tray. Place into a steamer and steam over high heat for 10 minutes.
When done, off the heat and brush the dumplings with a little shallot oil while they are still hot. Remove from wok. They can be served warmed or at room temperature.
You can also pan fry them before serving. Pan fry with a bit of oil on the pan till golden brown and serve hot. Enjoy with freshly brewed hot Chinese tea.
There must be sufficient water and oil content in the dough skin for it to stay moist. After steaming the dumpling it should be shiny and springy to the touch.
Too much water will cause the dough skin to become mushy. This makes it difficult to wrap in the yam bean fillings and shape into the mould. Add water slowly and gradually to prevent adding too much at one time.
The purpose of adding in shallot oil is not just to make it more fragrant, it is also to prevent the dough skin from becoming very dry later on. If you do not have time, you can substitute with plain corn oil instead.
When the dough skin Is ready, you can sprinkle tapioca flour over the dough (not inside the dough) to prevent sticking.
When wrapping the kuih, dust both hands with a little flour to prevent the dough from sticking.
The amount of dough skin used is determined by the size of the mould used.
Remember to brush the top of steamed dumplings with oil while they are still hot. This is to give the dumplings a shine and prevent them from drying.
These Teochew peach kuih with yam bean filling is best eaten fresh. Can be kept for at most 3 days to enjoy its freshness.
Angie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends.
First remove skin of turnip. Cut into big chunks and shred into thin strips.
Slice shallots thinly and uniformly (about 2-3mm thickness) to ensure even cooking.
Then shred finely the carrot.
Mince soaked dried prawns and dice soaked dried mushrooms.
Cut or mince meat into small pieces.
In a wok, add 3 tbsp cooking oil over medium low fire. Add in sliced shallots and fry till aromatic. Then add in roughly chopped dried shrimp and fry till golden brown and popping. Then add diced mushrooms. Continue to fry to mix well. Then add in cubed meat. Fry till meat turns white and cooked.
Next add in seasonings. Stir to mix well. Then add in shredded yam bean followed by carrot.Continue to stir fry till the vegetables softened and well mixed. And we are done with the yam bean filling. Remove from wok and leave to cool.
Prepare all the ingredients needed to make the skin.
Prepare shallot oil. This is to enhance the flavour of the skin. First slice thinly some shallots, fry in hot oil till golden brown in colour. Drain and set aside the fragrant oil.
To make the dough skin, we need very hot boiling water. So first, boil water in a pan. Then pour 600ml boiling water into a measuring cup. Add a drop or two of red colouring into the hot water to get the red colour you desire. Stir to mix well.
In a large mixing bowl, sieve in the rice flour, glutinous rice flour and tapioca flour. Give it a quick mix to combine. Then gradually add in the hot water, mixing with a wooden spatula at the same time. The half cooked dough will slowly come together. Cover with a lid and allow dough to rest for about 10 to 20 minutes.
When the dough is cool enough to handle, sprinkle flour and briefly knead the dough till it comes together. Flatten the dough, add the shallot oil and continue to knead with your hand until you get a smooth elastic dough. Roll the smooth dough into a log.
Divide the dough into about 30-50 grams each. Flatten the dough skin to ¼ cm thickness. Then, spoon about 2 tbsp of yam bean filling in the middle. Carefully wrap up and seal any openings. Roll into an oblong shape. Dust the mould with some tapioca starch. Shake out any excess. Place it in the mould and press gently to let it take the mould's shape. Knock on the edge to release the kuih. Repeat till all the skin or filling is used up.
Cut banana leaf in the shape of peach. Brush with a bit of oil. Place the ready made peach shaped dumplings on the banana leaf and arrange on the steaming tray. Place into a steamer and steam over high heat for 10 minutes.
When done, off the heat and brush the dumplings with a little shallot oil while they are still hot. Remove from wok. They can be served warmed or at room temperature.
You can also pan fry them before serving. Pan fry with a bit of oil on the pan till golden brown and serve hot. Enjoy with freshly brewed hot Chinese tea.
