Ku-Chai Kueh or Crystal dumpling is a Teo Chew delicacy. A light snack, it may take about half a dozen of this dumpling with either a yam (Mung Kaung) filling or chives. I love the chives filling the most.
Ingredients for Wrapper:
- 150g tang mien furn (wheat starch)
- 75g rice flour
- a pinch of salt
- 300ml water
1. Place sifted tang mien furn, rice flour and salt into a mixing bowl.
2. Boil the water and when boiled pour into the flour and stir quickly to cook the dough.
3. Transfer cooked dough on to table floured and knead until smooth.
4. Cover dough with a damp cloth and set aside for 10 minutes.
5. Roll the dough out into a long cylinder and divide into about 30 pieces, roll the dough into a ball shape and flatten of dough and roll out into a circle.
6. Fill each wrapper with a tbsp of filling, fold into a semi circle and seal the edges by pinching the sides together.
7. Place prepared kueh on a greased steamer and steam over high heat for about 10 minutes.
8. Remove from steamer and brush with some garlic oil.
Ingredients for Fillings:
- 200g mince pork
- 100g dried shrimps, washed
- 2 cups stalks chives, cut into 1 cm lengths
- 2 cloves garlic, chopped
- 2 tbsp cooking oil
- 1 tsp light soya sauce
- 1 tsp salt
- 1 tsp pepper
1. Boil lean pork and cut into thin strips.
2. Sprinkle a baking soda to preserve the green colour and strong smell.
3. Heat oil in wok and fry the chopped garlic and dried prawns till fragrant.
4. Add in pork strips, and seasoning.
5. Add a bit of water and stir fry till almost dry.
6. Add in the chives and quickly dish up. Leave it cool before using.