Soon Kueh ( in chinese means, bamboo shoot), is a semi-circle shaped dumpling, filled with shredded jicama which is cooked with bean paste, pounded dried prawns and minced pork. Vegetables like mushrooms, carrots and bamboo shoots can also be added for variations. The wrapping of the dumpling is made out of wheat starch and tapioca. Boiling water is added to these flours. The wheat starch gives the wrapping a transparent and chewy consistency. Soon Kueh is served with fried small onions, chilli sauce and soy sauce.
Dough Ingredients:
12 oz Wheat Starch
6 oz tapioca flour
1 cup or less boiling water
3 tbsp vegetable shortening
Ingredients:5 dried mushrooms - soaked in water hot water till soft
1 carrot
1/4 cup dried shrimps - washed
1/2 cup minced finely minced pork
2 small jicamas ( sliced and juliened finely)
1 cup sliced bambo shoots
1 tbsp minced garlic
1 tbsp fermented soy beans paste - pounded to a paste
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp salt or to taste
1/2 tsp white pepper
1 cup of chicken stock
Method: Slice mushrooms finely. Pound dried shrimps coarsely. Slice and juliene jicamas finely. Slice carrot and also juliene it very finely.
Heat oil in a wok and fry minced garlic, add pounded shrimp. Add fermented soy beans paste and continue frying for a few seconds until fragrant. Do not burn this as this will taste bitter. Now add minced pork followed by sliced mushrooms. Stir fry for one two second then add the jicama, bamboo shoots and carrot. Add the chicken stock and cook, covered until the jicama is soft and the water has evaporated. . Add the seasoning i.e. light soy sauce, salt and pepper. Rmove wok from stove and let filling to cool.
.
To make Soon Kueh:
Prepare the steamer.
Roll out dough as soon on the above picturea 3 or 4 inch circle.. Place 1 Tbsp filling in the centre of each slice of dough and fold in half. Seal the edges by pressing together.
Grease steaming trays with vegetable oil and steam Soon Kueh for 15-20 minutes. Remove and then brush with oil.
Serve with homemade chilli sauce and soy sauce.
12 oz Wheat Starch
6 oz tapioca flour1 cup or less boiling water
3 tbsp vegetable shortening
Oil for greasing
Prepare the Skin:
Sieve flours into a mixing bowl, pour in boiling water and mix quickly with wooden till the mixture is well mix and looks opaque.
Add a little oil to your hand and knead the dough to achieve a smooth dough.
Rest the dough till you prepare the filling.
Add a little oil to your hand and knead the dough to achieve a smooth dough.
Rest the dough till you prepare the filling.
Ingredients:5 dried mushrooms - soaked in water hot water till soft
1 carrot
1/4 cup dried shrimps - washed
1/2 cup minced finely minced pork
2 small jicamas ( sliced and juliened finely)
1 cup sliced bambo shoots
1 tbsp minced garlic
1 tbsp fermented soy beans paste - pounded to a paste
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp salt or to taste
1/2 tsp white pepper
1 cup of chicken stock
Method: Slice mushrooms finely. Pound dried shrimps coarsely. Slice and juliene jicamas finely. Slice carrot and also juliene it very finely.
Heat oil in a wok and fry minced garlic, add pounded shrimp. Add fermented soy beans paste and continue frying for a few seconds until fragrant. Do not burn this as this will taste bitter. Now add minced pork followed by sliced mushrooms. Stir fry for one two second then add the jicama, bamboo shoots and carrot. Add the chicken stock and cook, covered until the jicama is soft and the water has evaporated. . Add the seasoning i.e. light soy sauce, salt and pepper. Rmove wok from stove and let filling to cool.
.
To make Soon Kueh:
Prepare the steamer.
Roll out dough as soon on the above picturea 3 or 4 inch circle.. Place 1 Tbsp filling in the centre of each slice of dough and fold in half. Seal the edges by pressing together.
Grease steaming trays with vegetable oil and steam Soon Kueh for 15-20 minutes. Remove and then brush with oil.
Serve with homemade chilli sauce and soy sauce.
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