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.
For skin dough (Yields: 460g, divide into 18 portions, each 25g)
120gwheat starch
80gtapioca starch
½tspsalt
250mlboiling water
30gcooking oil
For fillings (Yields: 380g)
225gjicamayam bean, julienned
75gcarrotjulienned
25gdried shrimpchopped
3tbspcooking oil
1½tspsugar
½tspsalt
⅓tsppepper
150mlwater
Instructions
Wash the dried shrimps, soak with some water to soften it, pat dry and chop.
Wash and clean jicama and carrot, slice and cut into long thin strips (julienned).
Preheat cooking wok, add in 3 tablespoons of cooking oil, add in chopped dried shrimp and stir-fry until fragrant.
Add in julienned jicama and carrot, stir-fry until fragrant.
Add in 150 ml water (dried shrimp soaking water), bring to the boil.
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.
For dough:
Mix wheat starch, tapioca starch and salt.
Pour in 250 ml boiling water to the flour mixture; mix with spatula as while the dough is hot.
Add in cooking oil gradually; when the dough is cool enough to work with hand, knead until a smooth and shiny dough is formed.
Divide dough into 18 portions, 25 g each, cover with cling wrap to prevent from drying.
Press to flatten dough into round shape.
Fill with jicama carrot filling. Fold, seal and pleat the edge, as shown in video.
Bring water to boil in a steamer, steam the dumpling over medium heat for 8 minutes.
Lightly coat the steamed dumpling with some oil while hot.
Beautiful translucent looking crystal dumplings with chewy texture are done; best serve hot.
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.
Video
Notes
This recipe yields 18 pieces of crystal dumplings. The nutritional value for reference is for 1 crystal dumpling.