Hakka Chai Kueh / Choi Pan (Steamed Vegetable Dumplings)
Servings: 30 large dumplings
Delicious shredded vegetables are enclosed in homemade soft dough and steamed to perfection.
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Ingredients
Fillings:
- 500 gr shredded jicama peeled and shredded
- 100 gr shredded carrots optional, usually not used in choi pan
- 1 Tbsp cooking oil
- 4 cloves garlic peeled and finely minced
- 100 gr raw medium shrimp -optional peeled, deveined and chop finely
- 1 tsp sugar or more to taste
- Salt to taste
- 1 stalk green onions thinly sliced
- small bunch of cilantro leaves roughly chopped
Skin:
- 275 gr rice flour
- 125 gr tapioca starch
- 600 ml hot boiling water
- 2 Tbsp cooking oil
Chili sauce:
- 3 red jalapeno peppers
- 3 cloves garlic
- 1 Tbsp sugar
- 1 tsp salt
- 100 ml water
- 1 Tbsp vinegar
Instructions
Preparing the filling (can be done one day ahead):
- Preheat oil in a large wok or skillet. Saute the garlic for about 10 seconds, add in the shrimp and cook until they turn color, about 30 seconds or so. Add in the jicama and carrots and cook for about 2 minutes, add in the green beans and saute for another minute. Add in fish sauce and sugar stir to mix everything. Have a taste and season with salt and pepper to taste. Stir in green onions and cilantro leaves. Remove from the heat and let it cool off completely before wrapping
Preparing chili sauce (can be done one day ahead):
- Place all the chili sauce ingredient in a food processor and blend until smooth. Pour into a small saucepan and cook until the sugar dissolves. The sauce should be slightly sweet and tangy. Adjust by adding more sugar or vinegar to your liking
Preparing the skin:
- Mix the rice flour, tapioca starch, salt and stir to mix. Pour in hot boiling water and use a spatula to stir and combine. It will be sticky at this point. Continue to stir. When it's not so hot anymore, use your hands to knead to form a rough dough. Add oil and continue to knead into a smooth non-sticky dough. Cover and set aside for at least 15 minutes
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:
- Line the steamer with banana leaves brushed with some oil (optional) or place them on a plate brushed with some oil and steam for 15 minutes or until the skin turns white and slightly translucent. Let them stand for about 10 minutes before serving. Serve with the sauce on the side
Notes
The uncooked dumplings can be freeze and can last up to max 3 weeks. Try to place them not touching each other so you don't have whole bunch of dumplings stuck to each other
