Soon Kueh (Turnip Dumplings) (Ii)
Jumat, 31 Juli 2009
Edit
Soon kueh is a Teochew steamed dumpling. It used to endure made amongst bamboo shoots. That's why it's called "soon kueh", which way shoot dumpling. Nowadays, jicama has replaced bamboo shoots because it's way cheaper.
Soon kueh may endure eaten steamed or pan-fried. Some people similar it amongst chilli sauce together with sweetness dark soya sauce. Some similar it without. It's groovy for breakfast. It's also a groovy snack.
Making shortly kueh is a lot of
You gotta brand the dough together with curl the skins 1 past times one.
You also gotta julienne a whole lot of jicama together with stir-fry the stuff.
Then each dumpling is filled together with wrapped.
Fortunately, you lot tin give the axe steam many dumplings inwards 1 go, non 1 at a time.
The proficient tidings is: making shortly kueh isn't difficult. It's fourth dimension consuming, but it's non encephalon surgical operation (which is fourth dimension consuming AND difficult).
Some people become mountaineering or scuba-diving. Me, I brand shortly kueh. It's a hell of a lot of fun. I'm certain you lot retrieve therefore too. Why else would you lot endure reading this post, right?
How to brand sooh kueh
Step-by-step guide
You'll choose lots of fun amongst this recipe. After dividing the dough, brand each spell into a ball, therefore flatten it into a circular disc amongst your palm. If it's circular earlier you lot curl it, it's slowly to maintain it circular equally you lot curl it. Just roll, rotate 45º, roll, rotate 45º, till you lot larn the correct size.
INGREDIENTS
(For 32 dumplings)
Dough
INSTRUCTIONS
INGREDIENTS
(For 32 dumplings)
Dough
- 300 g rice flour
- 100 g tapioca starch – addition ¼ loving cup for adjusting together with dusting
- 1 tsp salt
- 600 ml water, boiling
- 2 tbsp vegetable oil
- 2½ tbsp vegetable oil
- 40 g dried prawns – rinse together with soak inwards ii tbsp H2O till soft, almost xv minutes; crush dry, reserving the water; chop roughly
- 4 cloves garlic, peel together with chop roughly
- 40 g dried mushrooms – take away stalks together with reserve for other dishes; rinse caps together with soak inwards ¼ loving cup H2O till soft, almost xxx minutes; crush dry, reserving the water; spell thinly
- 1.1 kg turnip (aka 沙葛, bangkuang, yam edible bean together with jicama) – wash, peel, cutting matchstick size to yield 1 kg; if grating, brand certain grater doesn't plough turnip mushy
- 2 tbsp sugar
- 3 tbsp low-cal soya sauce
- ¾ tsp the world white pepper
- 1 tbsp shallot or vegetable oil
INSTRUCTIONS
- To brand dough, mix rice flour, tapioca starch together with tabular array salt thoroughly. Pour boiling H2O evenly over mixture. Immediately stir till good mixed together with cool plenty to handgrip but nevertheless extremely hot. Drizzle amongst vegetable oil. Knead till evenly mixed to brand a smooth, mucilaginous dough. Continue kneading, dusting amongst tapioca starch till dough is no longer mucilaginous (like glue) but nevertheless quite tacky (like Post-it paper). Cover together with allow dough residue 10 minutes or upwardly to a few hours.
- To brand filling, estrus vegetable crude oil inwards a wok till only smoking. Over high heat, stir-fry dried prawns till lightly golden. Add garlic together with stir-fry till translucent. Add dried mushrooms together with stir-fry till everything is nicely golden brown. Add turnip together with maintain stirring till thoroughly heated together with wok is real hot again. Add low-cal soya sauce together with sugar. Stir till low-cal soya sauce is absorbed. Add H2O drained from dried prawns together with dried mushrooms, which should endure no to a greater extent than than ii tbsp or so.
- Continue stir-frying till turnip is wilted but nevertheless crunchy. Sprinkle amongst the world white pepper. Stir through. Taste together with accommodate seasoning if necessary. Turn off heat. Push turnip to side of wok to drain. If turnip is real wet, drain inwards a colander. Leave till cold. Transfer to a bowl.
- To brand shortly kueh skin, dust worktop lightly amongst tapioca starch. Knead together with curl dough into a log shape, dusting amongst tapioca starch if equally good sticky. Cut into 32 pieces (30-32 g each). Shape into circular balls. Cover.
- Flatten dough ball into a circular disc. Roll to shape 11-cm circle almost ii mm thick, dusting amongst tapioca starch to foreclose sticking.
- Place 30-32 g filling on the dough, inwards the middle. Fold bottom one-half of dough upward, bringing edges together. Press to seal, from the pump to the corners. Set aside, covered. Fill together with wind residue of dough equally before.
- To steam, brush perforated tray amongst oil, or describe of piece of job amongst parchment paper. Place shortly kueh on the tray spaced 1 cm apart. Steam over chop-chop boiling H2O till slightly puffed, almost 10 minutes. Brush lightly amongst oil. Transfer to an oiled plate, spaced apart whilst cooling down. If desired, pan-fry only earlier eating.
- To serve, drizzle shortly kueh amongst sweetness night soya sauce and/or chilli sauce. Leftovers should endure refrigerated, therefore steamed or pan-fried till thoroughly heated through earlier eating.
