Traditional Teochew Peach Shaped Dumpling, also known as Png Kuih is one of the most popular traditional kuih of the Teochew people and is one of our family favourite food. This very special Teochew Peach Shaped Dumpling is a symbol of prosperity of good health and prosperity. This savoury kuih is filled with fragrant stir fried glutinous rice, meat, mushrooms and dried shrimp. Let’s learn how to make this at home!
Watch How To Make Traditional Teochew Peach Shaped Dumpling (Glutinous Rice Png Kuih) 传统潮州红桃粿 (饭粿) – Recipe Video
The Teochew Peach Shaped Dumpling is one of the most popular traditional kuih of the Teochew people and is one of our family favourite kuih. During festivals, most Teochew families will come together to make this popular traditional snack. This very special Teochew Peach Shaped Dumpling is a savoury kuih filled with glutinous rice, meat, mushrooms and dried shrimp.
This traditional kuih is uniquely shaped like a peach and coloured in a pretty shade of pink. The Teochew people believe that pink is an auspicious colour that symbolises good luck and the peach shape symbolises longevity and good health. Therefore, making this delicious kuih a symbol of good luck and health.
Traditional Teochew Peach Shaped Dumplings, served pan fried, best enjoyed with sweet soy sauce and chilli sauce
What is Traditional Teochew Peach Shaped Dumpling (Teochew Kuih)?
This Traditional Teochew Peach Shaped Dumpling, or commonly known as Teochew Kuih is a traditional kuih originating from the Teochew community. This delicious snack is a well known Teochew delicacy and it is also called Rice Peach Kuih or Png Kueh (潮州饭桃). This dumpling is usually shaped like a peach and is pink in colour. It’s usually stuffed with glutinous rice, dried shrimp, mushrooms and meat.
The other type of popular filling for this Teochew Kuih is the savoury stir fried Yam Bean / Jicama vegetable filling (Stay tuned for this recipe, coming up soon). This delicious kuih is fragrant and the pink coloured skin has a soft and chewy texture.
Traditional Teochew Peach Shaped Dumplings, served pan fried or steamed, with sweet soy sauce and chilli sauce
Ingredients You Need To Make Teochew Peach Shaped Dumpling (Traditional Teochew Kuih)
Rice Flour (Skin)
Glutinous Rice Flour
Tapioca Flour
Shallot Oil
Salt
Boiling Water
Glutinous Rice (Filling)
Dried Shrimp
Dried Shiitake Mushroom
Meat
Garlic
Shallot
Light Soy Sauce (Seasoning)
Salt
Oyster Sauce
Chinese Celery
Overview On How to Make Teochew Peach Shaped Dumpling (Traditional Teochew Kuih)
Prepare Glutinous Rice Filling for Teochew Kuih:
Rinse and soak glutinous rice in water for 4 hours before cooking. Then place pre-soaked glutinous rice in a large steaming tray. Add just enough water to cover, place in a prepared steamer and steam for 30 minutes till glutinous rice is cooked. Remove from steamer, fluff the rice and allow to cool.
While waiting for the glutinous rice to cook, prepare other ingredients. Chop pre-soaked dried shrimp, dice pre-soaked dried shiitake mushrooms, cubed some meat, minced garlic, thinly sliced shallot and chop some coriander leaves.
Then fry the fillings. First fry chopped dried shrimp in hot oil till golden brown and popping. Then add in the minced garlic and sliced shallot and fry till aromatic. Next add in diced shiitake mushrooms and meat. Stir fry till meat is cooked. Lastly add in seasoning and stir well.
Add the fried filling into the cooked glutinous rice. Toss to mix well. Then mix in the chopped coriander leaves. Set aside while we prepare the dough skin.
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 glutinous rice 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.
These Peach Shaped Dumplings (Teochew Kuih) 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 dumplings are usually served with a drizzle of sweet dark soy sauce and your favourite chilli sauce.
Important Tips When Making Peach Shaped Dumpling (Teochew Kuih):
It is important to steam the glutinous rice when making the filling. To cut down on steaming time, soak the glutinous rice grains for at least 4 hours or overnight.
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 glutinous rice 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.
Traditional Teochew Peach Shaped Dumpling, also known as Png Kuih is one of the most popular kuih of the Teochew people and is one of our family favourite food. Shaped like a peach and coloured in a shade of light pink, this delicious kuih is a symbol of good health and prosperity. This savoury kuih is filled with fragrant stir fried glutinous rice, meat, mushrooms and dried shrimp. Let’s learn how to make this at home!
500gramsglutinous rice, soaked 4 hours and drained
50gramsdried shrimp, soaked and drained
50gramsdried shiitake mushrooms, soaked, drained and diced
100gramsmeat, minced
1tbspgarlic, chopped
1tbspshallots, chopped
Seasonings:
½tspsalt
1tbsplight oyster sauce
1tbspoyster sauce
1stalkchinese celery, diced
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Instructions
Prepare Glutinous Rice Filling:
Have ready all ingredients to make the filling for the dumplings.
First, soak glutinous rice in water for at least 4 hours. Then rinse, drain off excess water and place the glutinous rice onto a large steaming tray. Add just enough water to cover the glutinous rice. And we are ready to steam the rice.
Prepare steamer by boiling water in a steamer. Steam the glutinous rice over high heat for 30 minutes. Test to ensure its cooked and remove when done and allow rice to cool down.
While waiting for the glutinous rice to cook, rinse and soak the dried shrimps and dried mushrooms in water until soft. Dice the mushrooms and mince the dried shrimps.
Mince garlic, shallots and clean coriander leaves. Set aside and we are ready to fry the filling.
In a wok, add 3 tbsp cooking oil over medium low fire. Add in roughly chopped dried shrimp and fry till golden brown and popping. Then add in chopped garlic and shallots. Stir fry till slightly brown and aromatic. Then add chopped mushrooms Continue to fry to mix well. Then add in cubed meat. Fry till meat turns white and cooked.
When the whole mixture is aromatic, add in seasoning. Stir to mix well. Remove from stove.
Add the fried filling into the cooked glutinous rice. Give it a good toss to make sure everything is well combined. Lastly stir in the chopped coriander leaves, making sure its uniformly mixed and the glutinous rice filling is ready. Set aside. Set the filling aside and prepare the dough skin.
Prepare dough skin:
Have ready all ingredients needed to make the skin.
For added fragrant, prepare shallot oil. 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. 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 1/4cm thickness. then spoon about 2 tbsp of glutinous rice 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 kueh out. Repeat till all the skin or filling is used up.
Line a piece of banana leave on a steaming tray. Brush with a bit of oil. Place the ready made peach shaped dumplings on the 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.
They can be served warmed or at room temperature.
You can also pan fry them to heat them up again. Pan fry with a bit of oil on the pan till golden brown and serve hot.
It is important to steam the glutinous rice when making the filling. To cut down on steaming time, soak the glutinous rice grains for at least 4 hours or overnight.
You might need to scoop the dough around to get it to mix well since it is kind of sticky. But don’t worry, it will be less sticky when it cools down a little.
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 glutinous rice 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.
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.
Have ready all ingredients to make the filling for the dumplings.
First, soak glutinous rice in water for at least 4 hours. Then rinse, drain off excess water and place the glutinous rice onto a large steaming tray. Add just enough water to cover the glutinous rice. And we are ready to steam the rice.
Prepare steamer by boiling water in a steamer. Steam the glutinous rice over high heat for 30 minutes. Test to ensure its cooked and remove when done and allow rice to cool down.
While waiting for the glutinous rice to cook, rinse and soak the dried shrimps and dried mushrooms in water until soft. Dice the mushrooms and mince the dried shrimps.
Mince garlic, shallots and clean coriander leaves. Set aside and we are ready to fry the filling.
In a wok, add 3 tbsp cooking oil over medium low fire. Add in roughly chopped dried shrimp and fry till golden brown and popping. Then add in chopped garlic and shallots. Stir fry till slightly brown and aromatic. Then add chopped mushrooms Continue to fry to mix well. Then add in cubed meat. Fry till meat turns white and cooked.
When the whole mixture is aromatic, add in seasoning. Stir to mix well. Remove from stove.
Add the fried filling into the cooked glutinous rice. Give it a good toss to make sure everything is well combined. Lastly stir in the chopped coriander leaves, making sure its uniformly mixed and the glutinous rice filling is ready. Set aside. Set the filling aside and prepare the dough skin.
Have ready all ingredients needed to make the skin.
For added fragrant, prepare shallot oil. 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. 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 1/4cm thickness. then spoon about 2 tbsp of glutinous rice 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 kueh out. Repeat till all the skin or filling is used up.
Line a piece of banana leave on a steaming tray. Brush with a bit of oil. Place the ready made peach shaped dumplings on the 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.
You can also pan fry them to heat them up again. Pan fry with a bit of oil on the pan till golden brown and serve hot.
