IMG_6683kuey time… still love the teochew soon kuey i made previously.. actually everyone loved it (*⌒▽⌒*)θ~♪ .. and this time, i’d decided to try this vegetarian version ~~

adapted recipe 

Ingredients (makes 56 pcs)

IMG_6685Dough skin
375g potato starch
115g wheat starch
8g salt
266g water (please read up on my personal notes)
75g oil
600g boiling water

Filling
300g diced carrot, blanched
225g diced water chestnuts, blanched
225g tianjin cabbage, blanched
225g fresh straw mushroom, blanched
225g diced shaggy mane, blanched
225g soaked shiitake, diced and blanched (note that this is the weight after it is soaked)
225g soaked black fungus, diced and blanched
225g winter bamboo shoots, diced and blanched

Seasoning
15g salt
15g chicken powder
23g granulated sugar
38g vegetarian oyster sauce
1 tablespoon sesame oil
1 tsp white pepper
600g water
56g potato starch mixed with 75g water, and to be added last

IMG_6680

食材 (可做 56个)

皮料
375克 生粉 (注:英文翻译翻为土豆淀粉,所以我也用了土豆淀粉)
115克澄面粉
8克盐
266克清水 (请注意我的温馨小贴士)
75克生油
600克滚水

馅料
300克甘筍粒,飞水
225克马蹄肉粒,飞水
225克津白粒,飞水 (也就是天津白菜)
225克鲜草菇粒,飞水
225克鸡腿菇粒,飞水
225克冬菇(粒湿记),飞水
225克木耳粒(湿记),飞水
225克冬筍粒,飞水

调味
15克盐
150克鸡粉
23克砂糖
38克斋蚝油
1汤匙麻油
1茶匙胡椒粉
600克清水
56克生粉 (注:英文翻译翻为土豆淀粉,所以我也用了土豆淀粉),后下
75克清水,调粉用兼后下

Directions/做法

IMG_6682– heat wok with 75g of oil and fry fillings till fragrant. sprinkle water and seasonings (except for the 56g potato starch mixed with 75g water to be added last). bring to a boil, then add the starch mixture. remove from wok and set aside
热锅下75克油,放入馅料炒香,注入清水和调味料(除后下料外)。煮滚,加入生粉水勾芡至稠,盛起放凉

– prepare dough skin by mixing water with oil and flours well. pour in boiling water. stir until thick paste formed. cover with cling wrap for 10 mins then remove cling wrap. rub and knead till you get a fine dough
制作粉粿皮 ~ 清水,油和粉材料拌匀,撞入滚水搅至凝结成糊状,盖上保鲜纸,待10分钟,取出粉团搓匀

– divide dough into small balls, each about 11g. use a rolling pin to roll them flat to about 6cm-diameter rounds. wrap 26g fillings into each dough portion and seal to form crescent shape dumplings
粉团分成重约11克的小粉团,擀成直径约6厘米的圆皮,包上26克馅料,摺成粉粿形或新月形

– place parchment paper underneath dumplings inside steamer and steam over high heat for 4 mins until done
放在已垫点心油纸或刷油的铁片的蒸笼,以大火蒸4分钟,即成

Personal notes/温馨小贴士:

IMG_6686– i omitted the 266g of water for the dough skin because my first batch of dough was way too wet i.e. i used only 600g boiling water for dough skin. the result turned out very well ~ the skin is very very Q ~~ chewy~
原先做的第一批粿皮完全报废~~因太湿了。。所以第二批粿皮,我将266克清水除掉,只用了600克滚水。效果很好 ~ 粿皮灰常Q哦!!

– i used shallot oil for the entire recipe, and also brushed a thin coat of shallot oil onto the dumplings after steaming
此食谱中,我用了葱头油,并在蒸好的粉粿上刷了一层薄薄的葱头油

– i used only 1 tbsp of sugar and omitted the chicken powder
我只用了一大匙糖调味儿,并去掉了鸡粉

– i find that there is too much filling ~ i will halve it next time
馅料偏多。。下次可减半

IMG_6681Breakfast, tea, dinner… and supper (❁´▽`❁)*✲゚*

Pollution index: sun burning in KK

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(12) Comments

  • Mel (May 2, 2014)

    You wont believe it…my neighbour just gave me 6pcs of this similar kueh to me for my lunch. Those who are making this, they are really hard at work….as it need extra effort but worth it as they are delicious!

  • Fion@轩宏妈 (May 2, 2014)

    啊啊啊。。。偶的最爱,我要半打噢。。。哈哈哈

  • Ann Low (May 2, 2014)

    Hi Victoria, Sorry for not coming here regularly because my link list is not working and I can only see your post when I went to FB.
    I love kueh like yours. Healthy and delicious. You made 56 pcs? Can I have two, please? 😀

  • Jozelyn Ng (May 2, 2014)

    很晶莹剔透的粿皮。。。你好“班奈”哦,丢几粒过来给我吃,OK?

  • Vivian pang (May 2, 2014)

    I\’m looking for vegetarian kueh and this recipe come in time. By the way will the skin turn \’hard\’once keep at room temperature? Thanks in advance!

    • Victoria Bakes (May 2, 2014)

      Hello Vivian, to be frank, it did. But my kitchen was coolish . Anyway, I fridged those I did not eat straightaway after they cooled down. And when we were going to eat again, I just placed it back in the steamer for about eight mins over simmering fire (I.e, pot of water is first brought to a rolling boil, then turned to low heat before placing cold dumplings in). The dumplings were still very very good and chewy after that

  • May Law (May 2, 2014)

    这个真是好料, 我一个人可以吃上好多个, 你下回记得要做多多哦!

  • Ling Yuen Chin (May 2, 2014)

    我也要,我也要吃!就是懒惰做,嘻嘻,

  • Alice (May 2, 2014)

    this looks really seriously good!

  • Little Blue (May 3, 2014)

    这么考手工的点心,应该还没有轮到我。。。哈哈!!

  • 鲸鱼蓝蓝蓝 (May 3, 2014)

    皮很薄呢,very sexy!!

  • Joanna (May 13, 2016)

    Hi. What is shaggy mane?

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