Saturday, June 19, 2010

Soon Kueh/Steamed Vegetable Dumplings

Soon Kueh or bangkwan kueh is my childhood favorite. Making this kueh brought back lots memories of my childhood. I remember helping my grandmother and mom made these during the weekend. Years ago all of us lived together in one big old house and there are many mouths to feed. We don’t have to luxury to go out and eat at the coffee shops so my family will make kuehs like this every weekend for breakfast.

For the dough:

200 grm rice flour
100 grm glutinous rice flour
30 grm of tapioca flour
1 tsp salt
1 tbsp vegetable oil
360 ml boiling water (more or less)

For The filling:

1 medium size jicama/bangkuang – peel and julienned
1 carrot – peel and julienned
¼ cup dried shrimps – soak and roughly chopped
4 shallots – thinly sliced
2 cloves of garlic - chopped
1 tbsp oyster sauce
3 tbsp soy sauce
1 tsp of dark soy sauce
Salt and pepper to taste

1. Heat up some oil in a frying pan, fry shallots until lightly brown. Remove some of it for garnish. Add in garlic and dried shrimps, stir fry for a minute and add in carrot and jicama.
2. Stir-fry for a minute and add in all the seasonings. Stir-fry until well combined. Add in a cup of water and bring it up to a boil. Turn down the heat and covered.
3. Cook until the jicama is soft and water evaporate. Check seasonings and stir in the spring onions. Dish out and set it aside to cool.
4. In the meantime make the dough. In a medium bowl, mix all the 3 flour together. Add in the salt and stir well. Slowly pour in the boiling (do not pour in all at once) Using a wooden spoon and give it a quick stir until the dough come together.
5. Dust the work table with tapioca flour and transfer the dough onto the floured surface. Add in oil and knead well until smooth, adding more tapioca flour if needed. Rest dough for 10 minutes.
6. Divide dough equally in the size of a golf balls. Cover them to prevent drying. Roll out each balls thinly. Place in 1 1/2 tbsp of filling, fold in half and seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with oil generously to prevent sticking together.
8. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with oil generously to prevent sticking together. Garnish with some fried shallots before serving.

Note: For the leftover soon kueh you can just pan fry them with a bit of oil in a non-stick pan until the skin is golden and crispy.


ann low said...

I love soon kuih with extra sweet sauce and chilli sauce. Do you still have anymore left?

busygran said...

I love soon kuih but I am too lazy to make and also my family is not too keen. So i am salivating now just looking at them.

WendyinKK said...

Where I came from, we call this "Harm Kok Chai", meaning savoury puffs.

I love this with lots of fiery garlic chilli sauce.

ReeseKitchen said...

Oh this is one of my favourite..;) I've tried to make with few recipes but I just can't get the skin pastry right. It was always hard, unlike those selling outside with soft skin. I'll try again with your recipe, thanks!

tinyskillet said...

Wow, I have all the ingredients except the shrimp, which is okay because I don't eat shrimp. I would love to try to make your childhood favorite! It looks lovely!

Rice Palette said...

This looks really delicious. I'm sure that if I made this dish, I would have a little bit of burn marks on the dough! :0)

Lisa Ho said...

looks yummy... haven't tried one before... will bookmark this..tq :)

Kiersten said...

Nom nom...I can imagine eating this with Sriracha! I am tempted to give this a try! It looks so good. Thanks for sharing.

Angie's Recipes said...

These veggie dumplings look gorgeous! Beautifully presented.

Shirley @ Kokken69 said...

Your Soon Kueh looks really soft. I made this once. They tasted good when warm but the skin quickly turn hard upon cooling... How does yours behave? Would love to try it.

Honey Bee Sweets said...

This soon kueh has been on my to-do-list like since forever! It's always my fave and comfort food. Yours looks great...and yes, just like Anncoo, lots of sweet sauce and chili, yum!

Beachlover said...

oh!! I like this kueh but must eat wt lots of chili sauce!! aiyoo you so hard working making this kueh at home!

Kitchen Corner said...

What can be better than homemade soon kueh! It looks very delicious!

Sonia ~ Nasi Lemak Lover said...

Homemade kueh is always the best with all fresh ingredients, this look so delicious !

tigerfish said...

You even make your own soon kuih! I would say the skin is quite a challenge :)

Shereen said...

I love,love,love this Soon Kuih.When I was living in Tampin,there is a road side stall selling this soon kuih...aiyoh, so sedap!For the bangkuang,you think nice or not if using frozen as kat NZ ni takda fresh ones la.Remember I told you about this before?So,anything with bangkuang I memang tak boleh buat as I ni a bit fussy but for this Soon kuih,if you say ok,I'll buat...when I senang la.Will write to you hopefully on Monday night,ok.

Jeannie said...

I love this type of kuih too...never can get enough of it. Looks delicious!

ICook4Fun said...

Anncoo, me too. Sorry nothing left as I share this with some of my friends. Maybe the next time :)

Busygran, yes no point making it if you are the only one eating. I am sure you can get this in singapore easily.

Wendy, I heard of that name before :)

Reese, this skin will get a bit hard too when it cools down but it will soften again when you microwave it for a minute.

Lyndsey, you can always omit the shrimps and put chicken in it or even make a vegetarian version.

Rice Palette, this is steam so the dough stays white :)

Ho Ho Ho, you are welcome.

Kiersten, yea I ate this with Siracha.

ICook4Fun said...

Angie, thanks

Shirley, yes it is really soft but it harden once I put it in the fridge but it soften again when I zap it in the microwave for a minute.

Bee Bee, thanks.

Lesley, what to do. Mahu makan punya pasal have to make it lor :)

Kitchen Corner, thank you.

Sonia, thanks.

Tigerfish, ha ha.. actually it is not that difficult to make.

Shereen, I think you can use the frozen bangkuan but I came across some recipes that used daikon but not sure how it taste. Maybe you can try it out. Ok, waiting for you email :)

Jeannie, thank you.

Little Corner of Mine said...

I love this kuih but also too lazy to make. Drooling!

vanillasugarblog said...

it is so hard to find a good veggie dumpling where i live, and everyone tells me to make my own. i need too, now that i saw these. they look sooooo good.

ICook4Fun said...

LCOM, it is not so difficult to make actually.

Dawn, this skin of this dumplings is a bit different from the one you get from the restaurant here.

Dori said...

They look so perfect! Yummy :)

Christelle said...

One can never go wrong with dumpling :))) Oh they look so good!!

Smoky Wok (formerly Tastes of Home) said...

these are one of my favourite kuihs - thanks for the recipe, will def try it soon