Learn how to make Soon Kueh in this simplified step-by-step recipe. This Teochew steamed dumpling, also known as ‘cai kueh’ is a favourite local breakfast snack.
In a mixing bowl, mix all the dry ingredients (100g wheat starch, 60g tapioca flour, 1/2 tsp fine salt) together. Use a chopstick to stir until well mixed.
100 g wheat starch, 1/2 tsp fine salt, 60 g tapioca flour
Add in 200ml hot boiling water gradually (important to add gradually) and use the chopstick to stir until it forms a lumpy dough.
220 ml hot boiling water
Once dough is cool enough to handle, use hand to knead the dough and add oil until it form a pliable dough. Dough should be stretchable, non breakable, like playdoh.Note: If it is too wet, add some tapioca flour. If too dry, add some water.
1 tbsp vegetable oil
Wrap with cling wrap and set aside to rest for 30 minutes.
Fry the vegetable filling
Soak 50g dried shrimps for about 30 minutes. Drain and shred in food processor.
50 g dried baby shrimps
Soak 5 dried mushrooms until it turns soft. Squeeze off the water, cut off stem from mushrooms and mince coarsely.
5 dried mushrooms
Peel jicama and carrots. Julienne 500g jicama, 400g bamboo shoots, 1 carrot (can use a food mixer with blade attachment to shred jicama and carrots).Peel off 100g shallots and slice into thin strips.
500 g jicama, 400 g bamboo shoots, 100 g shallots, 1 carrot
Sauté dried baby shrimps and shallots with 4 tbsp cooking oil until aroma is released.
2 tbsp vegetable oil
Add jicama, bamboo shoots, carrots, mushrooms and stir fry.
Add about 1/2 cup water and let it simmer until jicama and bamboo shoots turn soft, with lid covered. Takes about 20-30 minutes.
1/2 cup water
Add fish sauce, white pepper, shaoxing wine, oyster sauce. Season to taste. Fry until liquid evaporates. Set aside in a plate and let it cool.
2 tbsp Shaoxing wine, 2 tbsp fish sauce, White pepper, 1 tbsp oyster sauce
Assemble the Soon Kueh
Measure about 50g for each dough. Lightly flour the rolling mat and rolling pin.
Roll the dough into a ball and flatten with a rolling pin into a round shape.Note: Keep the unused dough covered while working on each dough.
Scoop about 2 tbsp of vegetable filling onto the middle of the flattened dough.
Fold the skin into half to form a semi-circle shape. Seal by first pressing the middle, then move to both sides to seal.
Place on lined greased parchment paper on a steamer tray.
Boil water to a rolling boil. Then steam the soon kueh for 10 minutes over high heat. Skin will turn translucent.
After steaming, brush some vegetable oil on the soon kueh.
Serve warm with dark soy sauce and chilli sauce.
Video
Notes
This recipe makes about 12 pieces with some excess filling.