Teochew Soon Kueh (Jicama Bamboo Shoots Dumplings)

Teochew Soon Kueh (Jicama Bamboo Shoots Dumplings)

Course: Side Dish, Snack
Cuisine: Chinese
Prep Time: 35 minutes
Cook Time: 10 minutes
Resting the dough: 1 hour
Total Time: 45 minutes
Servings: 30 -35 dumplings
Author: Marv
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.
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Dumpling skin:


  • 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
  • 1 Tbsp cooking wine


Serve with:

You will need:

  • Steamer
  • Banana leaves or parchment paper


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 


  • 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 


  • 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


  • Serve with a drizzle of sweet soy sauce, chili sauce, fried shallots and chopped green onion if you like