Learn how to make this traditional Teochew steamed dumplings made with shredded jicama and bamboo shoots. It is easier than you think. All the tips you need to know.
Teochew Soon Kueh (Jicama Bamboo Shoots Dumplings)
BAMBOO SHOOT DUMPLINGS
Teochew soon kueh was part of my breakfast for a while when I lived in Singapore. I could just easily grab soon kueh on my way to work. Now if I want some, I need to make my own 🙂 I loved it so much probably because it reminds me of what I grew up eating when I was a kid, chai pau ubi. It has similar savory filling: shredded jicama, carrots, green beans, dried shrimp but the dough that makes the wrap has sweet potato in it. Soon kueh has bamboo shoots in the filling, which is one of the reasons why I love soon kueh. But nowadays, most ready-made soon kueh doesn’t have bamboo shoots in the filling anymore 🙁
Soon kueh is usually also served with sweet dark soy sauce, chili sauce, some like to sprinkle fried shallots too.
INGREDIENTS
Here are the two types of flour used to make the soon kueh dough:
– Rice flour : Contributes to the softness of the dough
– Tapioca flour : Contributes to the slightly chewy and resilient texture
The veggies for fillings are made with:
Jicama (Chinese turnip/bangkuang), canned bamboo shoots strips packed in water (not brine), carrots, dried shrimp, shiitake mushrooms or black ear mushroom (I didn’t use it this time)
HERE’S HOW TO MAKE SOFT SOON KUEH SKIN
1. Mix both types of flour, salt and pour in hot boiling water
2. Use a chopstick to keep stirring
The dough won’t come together yet at this point
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3. Use a hand to knead and add gradually add in oil while kneading
4. Knead until the dough is smooth and no longer sticky. Cover and let it rest for 1 hour
It is important to let the dough rest before you work on it
HOW TO MAKE SOON KUEH FILLING
1. Stir fry the dried shrimp until aromatic, about 1 minute
2. Add garlic and stir fry again for another 30 seconds
3. Add the veggies: jicama, carrots, and bamboo shoots
4. Add cooking wine and seasonings
5. Stir to mix everything and have a final taste. Add more salt if needed
6. Let the cooked filling cooled down before wrapping
HOW TO WRAP SOON KUEH
1. Divide the dough into 30 equal pieces. Work with one dough at a time by flattened the dough and roll out into a circle, about 5-inch in diameter. Put filling in the middle
2. Fold the skin over to enclose the dumpling to form a half circle
3. Steam the dumplings over high heat for 10 minutes
4. Brush the steamed dumpling with cooking oil. They are ready to be served
TOP TIPS YOU NEED TO KNOW
1. Make sure you use hot boiling water
The hot boiling water will partially cook the dough and change the texture of the dough that makes it so much easier to work with and you will have a nice dough that won’t keep breaking when you wrap the dumplings
2. Make sure the filling has cooled down before wrapping
3. Line the steamer with banana leaves or parchment paper brushed with oil before steaming the dumplings. It will make your life so much easier
STORING AND REHEATING SOON KUEH
These soon kueh can be made ahead and steam whenever you want them. Here’s how to store uncooked soon kueh:
1. Place the uncooked soon kueh on a baking sheet lined with parchment paper, not touching each other. Put in a freezer for about 1 hour. DO NOT store uncooked dumplings in the refrigerator. The dumplings will turn soggy and mushy.
2. After 1 hour, you can transfer them to freezer bag (save lots of space) and the dumplings will no longer stick to each other
Here’s how to store leftover cooked soon kueh:
Cooked soon kueh can be kept in the refrigerator for up to 3 days.
Here’s how to reheat frozen uncooked soon kueh:
Frozen dumplings can be steamed without thawing. Bring water in a steamer to a boil and then steam for 10 minutes. Brush lightly with cooking oil and ready to be served
Here’s how to reheat leftover cooked soon kueh:
You can reheat in the microwave for a few seconds to heat up or use a steamer to stem over high heat for 5 minutes or less.
BEAUTIFUL POTTERY TO BOOT TOO!
I’m totally in love with this beautiful serving platter full of textures. It is handmade by Sandra Tyson of All Fired Up Pottery. All her pieces are handmade. She is doing some amazing pottery work that totally suits my addiction to rusticity and textures. I’m not paid to say all this, but just want to help spreading the words. I was introduced by a good friend and so glad she did! A good and kind artist like her truly deserves some recognition don’t you think? My photos probably don’t do much justice. Pop over to her gallery and you’ll know what I mean!
All those works, let’s eat now shall we?
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Recipe is adapted from with slight modifications here
Teochew Soon Kueh (Jicama Bamboo Shoots Dumplings)
Ingredients
Dumpling skin:
- 275 g rice flour
- 125 g tapioca flour plus more for dusting
- 1/2 tsp salt
- 600 ml hot boiling water
- 2 1/2 Tbsp cooking oil
- 1 Tbsp cooking wine
Filling:
- 1 kg jicama
- 600 gr bamboo shoots strips use canned bamboo shoots packed in water (not brine)
- 1 large carrot
- 8 cloves garlic finely minced
- 150 gr dried shrimp
Seasonings:
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp salt
- 1 Tbsp sugar
- 3/4 tsp white pepper
Serve with:
- Fried shallots
- Sweet soy sauce
- Chili sauce
You will need:
- Steamer
- Banana leaves or parchment paper
Instructions
Prepare the dough:
- Boil 600 ml of water. Mix the rice flour, tapioca flour, and salt in a large mixing bowl. You can use stand mixer with a dough attachment to do this too. Add in boiling water. If you are going to knead manually, use a chopstick to stir the dough mixture first because it's hot. When it's cool enough to handle, use your hand to knead. Gradually add in the cooking oil as you knead
- The dough will come together as smooth and no longer sticky. Cover and let it rest for 1 hour while you prepare other things. It is important to let the dough rest before you work on it
Prepare the veggies (can be prepared the day before):
- Soak the dried shrimp in warm water while you are preparing other things. Mix the seasonings in one bowl and set aside
- Peel the jicama and shred into strips. Do the same for the carrots. If you use canned bamboo shoots, get the strips bamboo shoots. Drain off the water which the bamboo shoots are packed in
Cook the filling (can be prepared the day before):
- Preheat a large skillet or wok. Add cooking oil. Swirl to cover the base and side of the wok. Add dried shrimp and stir fry until aromatic, about 1 minute. Add garlic and stir fry for another 30 seconds.
- Add jicama, carrots, and bamboo shoots. Stir to mix everything. Add cooking wine and seasonings. Stir to mix everything and cook until the veggies are soft and the mixture is at the dry side. Remove from the heat and let it cool down completely before wrapping
Wrapping:
- After the dough is done resting, divide into about 30 equal pieces. Keep them covered and work with one at a time. Roughly roll into a ball and then flatten and roll out into about 5-inch in diameter circle
- Spoon about 2 tablespoons of filling in the middle of the wrapper and fold over to form a half circle. Pinch the edge to seal. Repeat with the rest
Steaming:
- Bring the water in the steamer to a boil. Line the steamer with banana leaves or parchment paper lightly brush with cooking oil. Place the soon kueh on top and steam on high heat for 10 minutes
- Remove from the heat and lightly brush with cooking oil
Serving:
- Serve with a drizzle of sweet soy sauce, chili sauce, fried shallots and chopped green onion if you like
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