Chai Kuih

Chai Kuih, vegetable dumplings can be found from any night market in Malaysia. The main ingredients are well… vegetables, jicama to be exact. A recent trip to Atlanta asian grocery store I have managed to find some jicama (sar kok) and this is my second attempt of reproducing the taste of Malaysia in my Tennessee home. Oh this is my first attempt to write recipe so bear with me if something is not clear.
Ingredients:

Fillings:

1 jicama, julienne

3-4 tbsp dried shrimp, soak for a few minutes, drained and minced

3-4 tbsp ground pork (marinated with salt, soy sauce, oyster sauce and sesame oil, optional)

1-2 gloves of garlic, minced

2 tbsp oil

soy sauce, white pepper, salt

Dumpling skin:

I obtain this recipe from Lily’s Wai Sek Hong Chive Dumplings. Please refer to her site if you need detail instructions.

1 1/4 cups wheat starch/tung mein fun
1/4 cup tapioca flour
1/2 tsp salt
1 cup boiling water
1 tsp vegetable oil

To prepare the fillings:

1. Stir fry garlic and dried shrimp for a few minutes until fragrant. Add ground pork and stir fry for a few more minutes.

2. Add jicama and stir fry for about 10mins in medium heat. The jicama should be a little crunchy and not soft. At this point, add salt, white pepper, soy sauce and oyster sauce to taste. Turn off heat and let cool while preparing the dumpling skin.

To make Dumpling skin:

Please refer to Lily’s Wai Sek Hong Chive Dumplings .

Fill jicama fillings into the dumpling skin. Be careful of not touching the dumpling openings with oil as the dumplings will not stick close during the steaming process. Place the dumplings about 1 1/2 inch apart in a well oiled pan/plate and steam for 7-8 mins at high heat. (I steamed 6 - 7 dumplings per batch) . After steaming, drizzle a few drops of olive oil on the dumplings to prevent them from sticking together.