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.
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. This is important
Prepare the dough (to knead by hand):
Measure out 600 ml of hot boiling water (you may need to boil about 650-700 ml of water to start with). Mix the rice flour, tapioca starch, and salt in a large mixing bowl. Use a chopstick or spatula to stir as you add the hot water in. It won't form a dough yet. The dough mixture is going to be very hot. When it's cool enough to handle, use your hand to knead until it forms a rough dough. A reader shared a very useful tip on how to handle the "hot" dough. Put on a woolen glove and then cover with a vinyl glove and start kneading the dough. Add the cooking oil and continue to knead into a smooth dough
The dough will come together as smooth and no longer sticky. Cover with a plastic wrap and let it rest for at least 15 minutes or up to 1 hour while you prepare other things. It is important to let the dough rest for at least 15 minutes before you start working on it
Prepare the dough (to knead with standmixer):
If you have a standmixer, use a dough hook attachment. Add rice flour, tapioca starch, and salt in the bowl. Turn on the machine and gradually add in the hot boiling water and knead on low speed (speed 2 on Kitchen Aid) until a rough dough forms. Then add oil and continue to knead into a smooth dough. Cover with a plastic wrap and let it rest for at least 15 minutes or up to 1 hour while you prepare other things. It is important to let the dough rest for at least 15 minutes before you start working on it
Wrapping (watch the video on my new favorite way to wrap):
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
Video
Notes
I use Thai rice flour (Three elephant brand). Make sure it's 100% rice flour and not a mixture of rice flour with other flour/starch. This is very important.
In the U.S., tapioca starch and tapioca flour are used interchangeably, but in Asia, tapioca starch and tapioca flour might be different, I'm not sure. Make sure you use tapioca starch