Vegetable Crystal Dumpling Chai Kueh | 菜粿做法

Chai Kueh is a very popular Chinese street snack. Its very healthy as it is steamed and packed with vegetables.

Chai Kueh is very similar to har gow “prawn dumpling”, a signature dim sum dish in Chinese restaurants. Both have clear and translucent skin, also known as crystal dumpling skin. The difference is in the texture of the skin and the filling. Har gow’s skin texture is very thin and tender whereas Chai Kueh is thicker and more chewy. As for the filling, har gow has prawn filling while Chai Kueh has yam beans, carrots and dried shrimp.

I prefer the thinner and less chewy texture for the skin. So for this recipe, I have made the skin thinner, tender, slightly chewy and springy. For the filling, I used basic ingredients. If you want richer flavour, you can add chicken or vegetable stock.

This is Episode 1 in a series of Chinese Crystal Dumpling Recipes
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Ingredients:

Fillings:-
1 large, approx 700-750 grams Yam bean (known as mengkuang, sengkuang or jicama) 沙葛 1粒（大） 700-750克
1 large carrot 1条胡萝卜
1/3 cup dried shrimps, prewashed 1/3杯 虾米, 洗干净
3 tablespoon vegetable oil 3汤匙菜油
1 teaspoon of light soya sauce 1茶匙生抽
1 teaspoon of salt 1茶匙盐
1/2 teaspoon of sugar 1/2茶匙糖
Dash of pepper 少许胡椒粉
1 cup of water 1杯水

Dough:-
140 grams (1 cup + 3 tablespoon) wheat starch 澄粉 140克 (1杯+3汤匙）
60 grams (1/2 cup) tapioca starch 木薯粉 60克 （1/2杯）
1/2 teaspoon salt 盐 1/2茶匙
1 teaspoon sugar 糖 1茶匙
300 ml (1 cup + 3 tablespoon) boiling water 300毫升滚水/开水 （1杯+3汤匙）
5 ml (1 teaspoon) vegetable oil 菜油5毫升（1茶匙）

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