Recipe: Chinese Vegetable Dumpling @ Chai Koay

Posted by vivien | Recipe | Saturday 14 September 2013 7:56 pm
7,845 Total Views

Recipe adapted from Foodeverywhere

Ingredients :

700 g Jicama (Chinese turnip) shredded to about 600g
25 g French beans
1 piece bean curd
Half carrot
4 mushrooms
Water
1 ½ teaspoon salt
Pinch of pepper
1 teaspoon sugar
2 Tablespoon soy sauce
Some oil
dried shrimp (chopped till grounded)

Dough:

250 g Glutinous rice flour
50 g purple sweet potato (steamed and mashed)
2 tablespoons cooking oil
2 tablespoons hot water at a time until it form dough

Secret of making Chai Koay: the dough must be mixed with hot water to make the dough elastic for easy handling when wrapping the fillings. Some recipe even require to cook part of the dough. I find all glutinous rice flour make the finished product quite sticky, it would be better to mix in perhaps some rice flour next time.

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All the ingredients for filling, more dried shrimp next time for sweeter filling, and leave out the french bean next time, it is not the norm to add it.

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fried the beancurd to make it keep its shape better

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pre-fry items

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finished product

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mix glutinous flour, mashed purple sweet potato and oil

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add hot water 2 tablespoonfuls at a time to form dough

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My elementary way for folding the filling into dough

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first tray

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Purplish colour chai koay done after around 7 minutes

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quite chewy and sticky, the filling is nice.


 

1 Comment »

  1. Comment by sycookies — September 14, 2013 @ 11:13 pm

    Looks like you had some fun cooking. Thanks for trying out the recipe… 🙂

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