Jicama Crystal Dumpling a.k.a. Chai Kuih (菜粿) is a traditional vegetable dumpling. The unique and beautiful translucent wrapper is similar to popular Chinese Dim-sum shrimp dumpling.

The translucent wrapper is made with combination of wheat starch and tapioca starch. The texture is soft, elastic and slightly chewy.

There are many different fillings for this type of vegetable dumpling; it depends on where you are from. I use julienned jicama and carrot as the main ingredient for my filling, you may add others ingredients such as meat, mushroom etc., it depends on your personal preference.

This dish is much easier than it seems, the best part of this recipe is that you can make them in advance. Steamed the desired portions and store the rest in the freezer for up to 3 months. You just need to steam the frozen dumpling for 10 minutes without thawing and finish on the day, quick and convenient.

Yield: 18

Chinese Version: 沙葛菜粿

Steamed Jicama Crystal Dumpling
 

Jicama Crystal Dumpling Recipe | MyKitchen101en

Ingredients:

For skin dough (Yields: 460g, divide into 18 portions, each 25g)

  • 120g wheat starch
  • 80g tapioca starch
  • ½ tsp salt
  • 250ml boiling water
  • 30g cooking oil

For fillings (Yields: 380g)

  • 225g jicama (yam bean, julienned)
  • 75g carrot (julienned)
  • 25g dried shrimp (chopped)
  • 3tbsp cooking oil
  • 1½ tsp sugar
  • ½ tsp salt
  • ⅓ tsp pepper
  • 150ml water

Instructions:

1 Wash the dried shrimps, soak with some water to soften it, pat dry and chop.

Steamed Jicama Crystal Dumpling

2 Wash and clean jicama and carrot, slice and cut into long thin strips (julienned).

Steamed Jicama Crystal Dumpling
 

3 Preheat cooking wok, add in 3 tablespoons of cooking oil, add in chopped dried shrimp and stir-fry until fragrant.

Steamed Jicama Crystal Dumpling

4 Add in julienned jicama and carrot, stir-fry until fragrant.

Steamed Jicama Crystal Dumpling

5 Add in 150ml water (dried shrimp soaking water), bring to the boil.

Steamed Jicama Crystal Dumpling

6 Turn heat to medium-low, cover and cook for 8 minutes, stirring occasionally, until jicama is softened. Season with sugar, salt and pepper, turn to high heat and cook until the water has evaporated.

Steamed Jicama Crystal Dumpling
Steamed Jicama Crystal Dumpling
 

7 For dough: Mix wheat starch, tapioca starch and salt.

Steamed Jicama Crystal Dumpling

8 Pour in 250ml boiling water to the flour mixture; mix with spatula as while the dough is hot.

Steamed Jicama Crystal Dumpling

9 Add in cooking oil gradually; when the dough is cool enough to work with hand, knead until a smooth and shiny dough is formed.

Steamed Jicama Crystal Dumpling

10 Divide dough into 18 portions, 25 g each, cover with cling wrap to prevent from drying.

Steamed Jicama Crystal Dumpling

11 Press to flatten dough into round shape.

Steamed Jicama Crystal Dumpling

12 Fill with jicama carrot filling. Fold, seal and pleat the edge, as shown in video.

Steamed Jicama Crystal Dumpling

13 Bring water to boil in a steamer, steam the dumpling over medium heat for 8 minutes.

Steamed Jicama Crystal Dumpling

14 Lightly coat the steamed dumpling with some oil while hot.

Steamed Jicama Crystal Dumpling

15 Beautiful translucent looking crystal dumplings with chewy texture are done; best serve hot.

Steamed Jicama Crystal Dumpling

16 This recipe makes 18 crystal dumplings; the rest can be frozen for 3 months in the freezer; make sure they are not stack tightly together. Steam the frozen dumpling for 10 minutes without thawing, serve and enjoy.

Steamed Jicama Crystal Dumpling

Steamed Jicama Crystal Dumpling

Jicama Crystal Dumpling (Chai Kuih Recipe)

Jicama Crystal Dumpling a.k.a. Chai Kuih is a traditional vegetable dumpling. The unique and beautiful translucent wrapper is similar to popular Chinese Dim-sum shrimp dumpling.
5 from 2 votes

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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Dessert, Side Dish
Cuisine Chinese
Servings 18 pieces
Calories 81 kcal

Ingredients
 
 

For skin dough (Yields: 460g, divide into 18 portions, each 25g)

  • 120 g wheat starch
  • 80 g tapioca starch
  • ½ tsp salt
  • 250 ml boiling water
  • 30 g cooking oil

For fillings (Yields: 380g)

  • 225 g jicama yam bean, julienned
  • 75 g carrot julienned
  • 25 g dried shrimp chopped
  • 3 tbsp cooking oil
  • tsp sugar
  • ½ tsp salt
  • tsp pepper
  • 150 ml water

Instructions
 

  • Wash the dried shrimps, soak with some water to soften it, pat dry and chop.
    Steamed Jicama Crystal Dumpling
  • Wash and clean jicama and carrot, slice and cut into long thin strips (julienned).
    Steamed Jicama Crystal Dumpling
  • Preheat cooking wok, add in 3 tablespoons of cooking oil, add in chopped dried shrimp and stir-fry until fragrant.
    Steamed Jicama Crystal Dumpling
  • Add in julienned jicama and carrot, stir-fry until fragrant.
    Steamed Jicama Crystal Dumpling
  • Add in 150 ml water (dried shrimp soaking water), bring to the boil.
    Steamed Jicama Crystal Dumpling
  • Turn heat to medium-low, cover and cook for 8 minutes, stirring occasionally, until jicama is softened. Season with sugar, salt and pepper, turn to high heat and cook until the water has evaporated.
    Steamed Jicama Crystal Dumpling

For dough:

  • Mix wheat starch, tapioca starch and salt.
    Steamed Jicama Crystal Dumpling
  • Pour in 250 ml boiling water to the flour mixture; mix with spatula as while the dough is hot.
    Steamed Jicama Crystal Dumpling
  • Add in cooking oil gradually; when the dough is cool enough to work with hand, knead until a smooth and shiny dough is formed.
    Steamed Jicama Crystal Dumpling
  • Divide dough into 18 portions, 25 g each, cover with cling wrap to prevent from drying.
    Steamed Jicama Crystal Dumpling
  • Press to flatten dough into round shape.
    Steamed Jicama Crystal Dumpling
  • Fill with jicama carrot filling. Fold, seal and pleat the edge, as shown in video.
    Steamed Jicama Crystal Dumpling
  • Bring water to boil in a steamer, steam the dumpling over medium heat for 8 minutes.
    Steamed Jicama Crystal Dumpling
  • Lightly coat the steamed dumpling with some oil while hot.
    Steamed Jicama Crystal Dumpling
  • Beautiful translucent looking crystal dumplings with chewy texture are done; best serve hot.
    Steamed Jicama Crystal Dumpling
  • This recipe makes 18 crystal dumplings; the rest can be frozen for 3 months in the freezer; make sure they are not stack tightly together. Steam the frozen dumpling for 10 minutes without thawing, serve and enjoy.
    Steamed Jicama Crystal Dumpling

Video

Notes

This recipe yields 18 pieces. 
Each serving is 1 piece.
The nutritional value for reference is for 1 serving. 

Nutrition (per serving)

Calories: 81kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 185mgPotassium: 34mgFiber: 1gSugar: 0.4gVitamin A: 699IUVitamin C: 3mgCalcium: 9mgIron: 0.3mg
Keyword chai kuih, dumpling, jicama, traditional
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