Soon Kueh (Turnip Dumplings) (I)
Senin, 02 Mei 2011
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Soon kueh is a Teochew steamed dumpling. It used to move made amongst bamboo shoots. That's why it's called "soon kueh", which agency shoot dumpling. Nowadays, jicama has replaced bamboo shoots because it's way cheaper.
Soon kueh may move eaten steamed or pan-fried. Some people similar it amongst chilli sauce too sweetness dark soya sauce. Some similar it without. It's peachy for breakfast. It's also a peachy snack.
I've tried six presently kueh recipes.
👎 The 1 from Chan Chen Hei, ex-chef of Hai Tien Lo, failed outright because it had way likewise much water. What the recipe made was a batter, non dough.
👎 The Best of Singapore Cooking gave me a dough that cracked fifty-fifty earlier it was steamed. The ingredients – rice flour, tapioca starch, water, tabular array salt too crude – were similar to the recipe I succeeded with. But the H2O added to the dry out ingredients was hot instead of boiling.
👎 I also tried the recipe inwards Cooking for the President. The dough I got, using rice too tapioca starch cooked on the stove, was exactly likewise moisture too soft to move shaped or rolled. I recollect at that topographic point was way likewise much H2O too oil.
👎 And too hence at that topographic point was a Taiwanese recipe which used gummy rice flour mixed amongst a chip of patently flour. That 1 wasn't likewise bad if eaten hot but it hardened badly when it was cold.
👎The fifth recipe I tried was cornercafe's recipe for 'crystal pastry', which used tapioca starch, wheat starch, oil, tabular array salt too boiling water. What I got was a rattling bouncy dough that squelched (!) when it was kneaded, somewhat similar what The Best of Singapore Cooking gave me although the ingredients too methods were substantially unlike betwixt the two.
The squelching was rather scary. I threw away the dough earlier it became move too attacked me.
👏👏👏 The successful recipe I tried was from Rose's Kitchen. The dough was non bouncy, non likewise soft and, most importantly, it didn't
Search mission accomplished.
How to brand sooh kueh
Step-by-step guide
You'll select lots of fun amongst this recipe. After dividing the dough, brand each spell into a ball, too hence flatten it into a circular disc amongst your palm. If it's circular earlier you lot curlicue it, it's tardily to hold it circular equally you lot curlicue 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 too dusting
- 1 tsp salt
- 600 ml water, boiling
- 2 tbsp vegetable oil
- 2½ tbsp vegetable oil
- 40 g dried prawns – rinse too soak inwards 2 tbsp H2O till soft, close fifteen minutes; squeeze dry, reserving the water; chop roughly
- 4 cloves garlic, peel too chop roughly
- 40 g dried mushrooms – take stalks too reserve for other dishes; rinse caps too soak inwards ¼ loving cup H2O till soft, close thirty minutes; squeeze dry, reserving the water; spell thinly
- 1.1 kg turnip (aka 沙葛, bangkuang, yam edible bean too jicama) – wash, peel, cutting matchstick size to yield 1 kg; if grating, brand certain grater doesn't plow turnip mushy
- 2 tbsp sugar
- 3 tbsp lite soya sauce
- ¾ tsp Earth white pepper
- 1 tbsp shallot or vegetable oil
INSTRUCTIONS
- To brand dough, mix rice flour, tapioca starch too tabular array salt thoroughly. Pour boiling H2O evenly over mixture. Immediately stir till good mixed too cool plenty to handgrip but yet extremely hot. Drizzle amongst vegetable oil. Knead till evenly mixed to brand a smooth, sticky dough. Continue kneading, dusting amongst tapioca starch till dough is no longer sticky (like glue) but yet quite tacky (like Post-it paper). Cover too permit dough residuum 10 minutes or upwardly to a few hours.
- To brand filling, rut vegetable crude inwards a wok till exactly smoking. Over high heat, stir-fry dried prawns till lightly golden. Add garlic too stir-fry till translucent. Add dried mushrooms too stir-fry till everything is nicely golden brown. Add turnip too proceed stirring till thoroughly heated too wok is rattling hot again. Add lite soya sauce too sugar. Stir till lite soya sauce is absorbed. Add H2O drained from dried prawns too dried mushrooms, which should move no to a greater extent than than 2 tbsp or so.
- Continue stir-frying till turnip is wilted but yet crunchy. Sprinkle amongst Earth white pepper. Stir through. Taste too conform seasoning if necessary. Turn off heat. Push turnip to side of wok to drain. If turnip is rattling wet, drain inwards a colander. Leave till cold. Transfer to a bowl.
- To brand presently kueh skin, dust worktop lightly amongst tapioca starch. Knead too curlicue dough into a log shape, dusting amongst tapioca starch if likewise sticky. Cut into 32 pieces (30-32 g each). Shape into circular balls. Cover.
- Flatten dough ball into a circular disc. Roll to cast 11-cm circle close 2 mm thick, dusting amongst tapioca starch to preclude 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 marrow to the corners. Set aside, covered. Fill too roll residuum of dough equally before.
- To steam, brush perforated tray amongst oil, or trouble amongst parchment paper. Place presently kueh on the tray spaced 1 cm apart. Steam over chop-chop boiling H2O till slightly puffed, close 10 minutes. Brush lightly amongst oil. Transfer to an oiled plate, spaced apart whilst cooling down. If desired, pan-fry exactly earlier eating.
- To serve, drizzle presently kueh amongst sweetness nighttime soya sauce and/or chilli sauce. Leftovers should move refrigerated, too hence steamed or pan-fried till thoroughly heated through earlier eating.
