Ku Chai Kueh

The translucent wrap is soft and chewy after steaming, even eaten cold. Perfect to serve this dim sum with a pot of Chinese tea.

Author Ann Low

Prep Time 1

Cook Time 10

Total Time 1 10

Course Afternoon tea, Snack

Cuisine Asian, Chinese Dim Sum,

Difficulty Easy

Servings pieces

Allergen Gluten Free

Ingredients

Chive filling

400 g Chinese chives
30 g dried shrimp - soak in water for about 10 mins and strain
3-4 cloves garlic - roughly chopped
1.5 tsp chicken powder
1 tsp sugar
dash of pepper
1 tsp sesame oil
1 tbsp corn oil

Dough skin

80 g wheat starch
80 g tapioca flour
1/2 tsp salt
1 tbsp corn oil
170 g boiling water
1/2 tbsp corn oil - to be added last

Instructions

Cut Chinese chives into small pieces (leave out the white part) and weigh to about 250 grams
Combine dried shrimps and garlic in a blender and blend coarsely. Then pour mixture on to chives, together with chicken powder, sugar, pepper and sesame oil. Stir mixture well and add corn oil, mix well again. Cover with cling wrap and set aside for later use.
In a bowl, add wheat starch, half of tapioca flour, salt (mix well) and add oil. Then slowly pour in boiling water. Stir with a rubber spatula for a while and add in the remaining tapioca flour till mixture to becomes a dough. Add another 1/2 tablespoon of oil and knead well to a warm soft dough. Add more tapioca starch if dough is still sticky. Cover with cling wrap and rest for about 5-10 minutes to cool.
Cut dough into small pieces, about 25 grams each and roll them into balls. Cover them with cling wrap.
Brush little oil on counter top, then press flat the dough ball with rolling pin (add a little oil if dough ball is not soft enough, knead well). Then wrap in the chive filling, about 1.5 tablespoons (do not add too much filling as the dough skin will burst easily). Fold it up over, use your fingers to make a small pleat on one side of the wrapper until completely sealed like a crescent shape. Repeat the same until you use up the ingredients.
Place a clean piece of banana leaf or parchment paper in the steamer and grease with oil. Please the chive dumplings on top, cover lid and steam at high heat for about 10 minutes. The cooked dumplings will turn translucent after removing the lid.
Brush some garlic oil or sesame oil over chive dumplings and serve immediately.

Notes

You can fry the chive filling with egg if there is still some leftover

Keyword Chinese chives, dim sum, ku chai kueh, steamed Chive dumplings

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