attempt in making a chinese steamed dumpling(Chai Koay) which i like (recipe taken from hsling’s kitchen).
I find the finished product tasted and smell very floury, it is a must to drizzle with garlic/shallot oil to make this a appetising snack, now i know why this dumplings always looks so oily outside when sold by others.
will not make this again as it is very labour intensive, rolling the dough, cutting out circles, trying to pinch the dough close etc.
For the filling, i used 1 jicama(sengkuang), 1 small carrot, 1 firm tofu, around 10g dried shrimp, around 10 pieves of mushroom, some coriander, 3 Tablespoon soy sauce, pepper ,1 teaspoon sugar and 1 teaspoon salt. Cilantro overpowers the whole filling, will leave it out if ever make it again.
Tang mein flour(wheat starch) and tapioca flour was used, and rolling dough to medium thickness and using small rice bowl to cut to rounds. Before putting filling into each round, the pastry round is further roll to bigger rounds.
Cooked filling, it actually taste quite nice at this point, before adding in the cilantro
added in some cilantro which is very overpowering, will leave it out if i make it again
the dough made using 2 types of flour (tang mein flour ie wheat starch and tapico flour), looks florescently white.
very difficult and time consuming to roll out individual rounds, tried to stuff lots of filling ended up not able to seal the dough properly, above some ugly looking dumplings
ugly ones steamed
slightly more decent looking dumpling
The dumpling must be coated or drizzeled with garlic/shallot oil as the flour smell from dough is quite strong and un-appetising