Chai Kueh
Ingredients
Filling
-
3
tablespoons
dried prawns
-
300
g
jicama (yam bean)
-
100
g
carrots
-
3
tablespoons
oil
-
3
cloves
garlic (minced)
-
½
teaspoon
salt
-
3
dashes
white pepper
Dumpling Wrapper
-
165
g
wheat starch flour
-
85
g
tapioca flour
-
420
ml
hot boiling water
-
5
tablespoons
oil
Instructions
- Soak the dried prawns, chop them, and prepare the vegetables.
- Sauté garlic in oil, add prawns, then stir in jicama and carrots, cooking until soft.
- Combine wheat starch and tapioca flour in a bowl, then add boiling water to form a dough.
- Let the dough rest, then knead in oil and divide into pieces.
- Roll out the dough, place filling in the center, and seal the dumplings.
- Steam dumplings for 12 minutes until the skin is translucent.
- Cool in the steamer for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
30 pieces
Calories
74
Total fat
4g
Total carbohydrates
9g
Total protein
1g
Sodium
95mg
Cholesterol
17mg
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