Ku Chai Kuih Steamed Chive Dumplings 蒸韭菜粿 Recipes

KU CHAI KUIH (STEAMED CHIVE DUMPLINGS) 蒸韭菜粿

Steps:

• Start by preparing the filling. Wash thoroughly the fresh Chinese Chives (500 gram) and drained welling a colander. Trim off the white part at the bottom of chives. Then cut the chives into 1/2 cm long pieces. Then set aside.
• Next, peel and chop Garlic (50 clove) and Shallot (50 gram).
• Soak, drain and chop Dried Shrimp (100 gram).
• Heat a wok with Vegetable Oil (4 tablespoon) over medium-high heat. Add chopped garlic and shallots and saute until fragrant.
• Then, add in chopped dried shrimps and stir-fry until dried shrimps turns golden brown and fragrant. Then remove from wok.
• Toss the fried shallots and garlic in the fresh cut Chinese chives.
• Then add in Alkaline Water (1 teaspoon). This will help keep the chives green. Be sure they are well mixed. Set aside while we make the skin dough.
• To make the skin, first bring a pot of Water (1200 milliliter) to a boil.
• In a large mixing bowl, add Wheat Starch (350 gram), Tapioca Starch (300 gram), Salt (2 teaspoon) and Granulated Sugar (4 teaspoon). Whisk to combine well.
• Quickly add in the boiling water and using a dough hook, stir until the flour mixture comes together.
• Then, add in Vegetable Oil (45 gram) and continue to knead until a smooth dough is formed. Remove from mixer.
• Briefly knead the dough with your hand for the last time.
• Divide the finished dough into smaller portions and set aside to rest for about 15 minutes. And we're ready to make the chive dumplings!
• First, lightly dust the working surface and rolling pin with some tapioca flour. Then roll out the dough into a thin layer.
• Using a cutter, cut into round wrappers.
• Continue to roll out balance of dough and cut into round wrappers. And we're ready to wrap the dumplings!
• To make the dumplings, first spoon 1 heaping tbsp chive filling into the centre of wrapper.
• Pinch the centre of wrapper tightly to seal.
• Next, pinch the lower half (right side) of dumpling to seal.
• Then, bring the upper half (right side) of dumpling forward and press to seal.
• Next, pinch the lower half (left side) of chive dumpling to seal.
• Then, bring the upper half, left side, of chive dumpling forward and press to seal.
• Press together both sides of chive dumpling to wrapped it up tightly.
• Continue to do the same for the rest of the round wrappers. And we're done!
• Lightly oil a steaming tray.
• Arrange the pleated chive dumplings on the steaming tray.
• Place on prepared steamer.
• Steam for 15 minutes or until the skin turns translucent.
• Remove from steamer onto a wire rack. Brush with some Garlic Oil (as needed) and leave to cool a while before transferring to a serving plate.
• These chive dumplings are best eaten fresh served with sweet chili sauce. Enjoy!