teochew png kuey 皮透透的潮州饭桃粿 (*‿*✿)

recently, an ex-colleague of mine (also singaporean) ~ who’s now residing in shanghai ~ hand made and couriered soon kuey (笋粿）to me in beijing… (＾▽＾)／  after eating it (literally after eating it and within minutes), i had a bad craving for png kuey… in beijing, if you want to eat something so close to the heart, you need to make it yourself… (❁´‿`❁)✲ﾟ*

Recipe adapted from 厨房角落

Ingredients

Dough skin
500g rice flour
180g tapioca starch
1 tsp salt
900ml boiling water
6 tbsp shallot oil

Filling
(A) 500g glutinous rice ~ soaked overnight, and dried
(B) 100ml water, 5 tbsp shallot oil, salt, chicken bouillon powder, sugar, sesame oil, pepper (season according to personal preference)
(C) one bowl of peeled mung beans, soaked
(D) half bowl dried shrimp (soaked), 8 pieces of chinese mushrooms (soaked and thinly sliced), 300g 3-layer meat (三层肉) diced and marinated with soya sauce and salt
(E) a stalk of celery, washed and diced

食材

皮料
粘米粉 500克
薯粉 180克
盐 1小匙
滚水 900毫升
炸葱油 6大匙

馅料：
（A）500克糯米，浸隔夜， 沥干备用。
（B）100 毫升水，5大匙炸葱油，盐，鸡精粉，糖，麻油，胡椒粉（适量，依个人喜好）
（C）绿豆瓣一碗浸软蒸熟。
（D）半碗虾米浸软，8朵香菇，浸软切片，300克三层肉切小粒并用酱油及盐调味
（E）一把芹菜，洗净切粒

Directions／方法

1) add (A) into (B) and place into steamer. steam on high heat for 40 mins. spread rice slightly once it has cooled
将（A）加入（B）放入蒸盘，大火蒸40分钟。把稍凉的糯米饭弄散

2) steam (C) and set aside to cool after steaming
把（C）放入蒸锅，蒸熟，待凉备用

3) fry (D) and set aside
将（D）炒香，盛起备用

4) add(2) and (3) into cooked glutinous rice and mix well. Add in celery and mix again. cover with cling wrap and set aside till ready to use
把（2）和（3）拌入糯米饭内，拌匀即可。用保鲜纸盖好

5) prepare dough skin by mixing flour and salt together. after water boils, add in a few drops of red food colouring and pour all water into flour. mix quickly. cover dough with a damp cloth for 5 mins, and add in oil after that. knead into a soft dough
将皮料里的粉和盐搅拌均匀。 水煮沸后加入少许红色素拌匀，倒入粉料里，快速搅拌均匀。 盖上湿布约5分钟，加入油，揉成一软团
6) divide dough into 45-48g portions, shape into ball and roll them into a round dish
取一小粒面团（45-48克），搓圆，压扁，擀成圆片

7) wrap filling into dough skin and seal seams. place dumpling into mould and turn out dumpling
包入馅料，按入桃模内，压好再敲扣出来

8) grease steamer plate, and steam dumplings for 9 mins on high heat. brush shallot oil onto steamed dumplings once removed from steamer
放入抹上油的蒸盘内，大火蒸 9分钟，取出扫上炸葱油即可

Personal notes／温馨小贴士:

– i halved the recipe and used chicken breast instead of pork and dried scallops instead of dried shrimps (couldn’t find) for the recipe
我做了食谱的半份，用了鸡胸肉和干贝替代三层肉和虾米

• i added 3 small drops of red food colouring to the water and got this baby pink colour… it can use a little more pink as i rolled my skin a little thin and the colour of mung bean and celery seem to come through the skin
  我只用了3小滴红色素，所以饭桃粿是淡淡的粉色。皮也擀得比较薄，所以里头的馅料变得透透的。。下回色素可以加多一滴滴

• i found the dough a little sticky to handle, but don’t find a problem once i flour my hands adequately when shaping each dumpling ~ otherwise the skin tend to tear easily
  面团比较粘，不过只要上手粉，整形都没问题（要不面皮很容易撕裂）

• my dumplings were steamed for 10 mins
  我的饭桃粿蒸了10分钟

… and i finally satisfy my craving … this is really nice ლ(́◉◞౪◟◉‵ლ)

Pollution index: 27 (excellent)