Sunday, October 10, 2010

Steamed Soon Kueh

Soon Kueh is a teochew steamed dumpling commonly found in breakfast eateries. It is usually filled with turnips and carrots. However, I prefer to have more of my favourite ingredients in it.

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!