潮州菜粿 (Teochew Chai Kueh)

 

Recipe refers to My Kitchen - Teochew Chai Kueh

Ingredients:

Skin:

• 125g wheat starch 
• 50g tapioca flour
• 40g glutinous rice flour
• 1/4 tsp salt
• 275ml hot water
• 1 tbsp vegetable oil

Fillings:

• 1 medium size turnip cut into strips 
• 1 small carrot, cut into strips
• 100g fresh shiitake mushroom, sliced (optional)
• 100g minced pork, marinate with salt, pepper, sesame oil and corn flour
• 2 heap tbsp dried shrimps, soaked and drain (reserve the water)
• 2 cloves garlic, chopped
• 1 tbsp cooking oil
• 1 tbsp oyster sauce, Pepper to taste, Salt n sugar to taste
• 1/2 cup fried shallots

Methods:

1. Filling: Heat oil, add in garlic and dried shrimp. Saute till fragrant, 
2. add in minced meat and stir-fry for 1-2 minutes. 
3. Add in turnip, carrot and shiitake, cook till soft and all liquid is evaporated  and season well. 
4. Stir in fried shallots, turn heat off and allow to cool.
5. Skin: Sift together all flour, make a well in the centre and pour in hot water with salt. Stir with spatula till well combined then knead when it is cooled down to form soft dough. 
6. Divide into small dough.
7. Roll out dough, add heap tablespoonful of filling then fold dough over to make semi circle and pinch or pleat edges to seal.
8. Arrange dumplings on greased banana leaf, steam in preheated steamer with low/medium heat for 8 minutes. Brush the kuih with some shallot oil and transfer onto a greased serving plate.