Well, I actually wanted to to make Crystal skin Soon Kueh (with translucent skin) but I bought the wrong flour. Hence I am back making the usual white skin Soon Kueh. Nevertheless, it is still tasty and qq. Maybe the next time I will make the crystal Soon Kueh.
Recipe for 20 medium-size Soon Kueh
Filling
- 600g turnip - shredded
- 1 carrot - shredded
- 8 chinese mushrooms - soaked
- 60g dried shrimps - soaked
- 150g belly meat
- 8 shallots - chopped
- 8 garlic - chopped
- 8 tbsp of oil
Seasoning
- 1 tsp salt
- 1 tsp msg
- 2 tbsp light soya sauce
- 2 tbsp fish sauce
- 1 tsp pepper
Dough
- 300g rice flour - sifted
- 150g tapioca flour - sifted
- 700ml water
- 1 tsp salt
- 1 tsp msg
- 4 tbsp cooking oil
*Banana leaves
Steps (Filling)
- Boil belly meat for 15 minutes. Shred the meat into strips.
- In a work, fry onions and garlic with 8 tbsp of oil till golden brown.
- Remove half of the onion and garlic.
- Add in mushrooms and dried shrimps. Fry till fragrant .
- Add in pork strips.
- Add in shredded turnip and carrots. Fry
- Add in seasoning.
- Remove.
Steps (Dough)
- Boil water with oil, salt and msg
- In a large mixing bowl, mix the flour.
- Add in boiling water mixture.
- Mix the dough quickly.
- Remove the dough and use hands to knead on a flat surface. (it's very hot- use your palms)
- Knead till the dough is smooth.
- Cover when not in use.
Wrapping
- Roll the dough to 2 mm thick.
- Cut the dough with a round cutter.
- Fill the skin with filling.
- Close the dumpling by pressing the edges.
- Steamed with banana leaves for 10 minutes.
- Serve with fried onions and garlic oil and sweet sauce.
Enjoy!
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